Jalapeños add a little heat to this Spicy Black Bean Soup. Garnish with sour cream and lime juice for a flavor-packed vegetarian soup you’ll want to make all winter long!
Making Black Bean Soup From Scratch
Soup, stew, and chili are hands down my number one winter comfort food, followed closely behind by things like lasagna, stuffed shells, and homemade mac and cheese.
I like the versatility of soups because I almost always have the makings of some type of soup between the ingredients in my fridge, freezer, and pantry without having to make a special trip to the store.
There are so many different varieties of soup, stew, and chili and a plethora of flavor combinations that I can usually get by for a while without getting bored.
If after a few months of winter produce you start feeling a little tired of bowls of soup, try mixing things up a bit!
Spicy Black Bean Soup Ingredients
I opted to make this black bean soup with canned beans rather than dried because it significantly cuts down the cooking time.
Here’s what else you’ll need to make this accidentally vegetarian black bean soup:
- Grape tomatoes
- Olive oil
- Canned black beans
- Vegetable stock
- Fresh cilantro
- Dried oregano
- Ground cumin
- Sour cream and lime juice, for topping
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Spicy Black Bean Soup
In this recipe for Mexican black bean soup, I’ve roasted the vegetables and pureed them into the soup rather than sautéing the vegetables and leaving them diced or chopped.
Roasted vegetables add great flavor to the soup and the oven always warms up the kitchen nicely on a chilly day!
- Line a baking sheet with parchment paper. Coat tomatoes, onion, jalapeño, and garlic with olive oil and honey in a medium bowl.
- Spread the mixture in a single layer on the prepared pan. Roast at 400F until the vegetables are tender.
- Place the roasted vegetables in a blender. Remove the center cover (not the whole lid) and cover the opening with a towel to let steam escape.
- Puree the mixture on high speed until smooth. Pour the mixture into a large saucepan.
- Place 1 of the drained and rinsed can of beans, 1 cup of stock, 3 tablespoons cilantro, oregano, cumin, salt, and pepper into the blender. Cover with the lid and puree until smooth.
- Add the bean mixture to the saucepan with the remaining 1 cup of chicken stock and the second can of beans (not pureed).
- Cook until the soup is heated through and has slightly thickened.
- When the soup is heated through, ladle it into bowls and garnish with lime sour cream, sliced jalapeños, and reserved cilantro leaves.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can You Freeze Black Bean Soup?
Yes! The soup recipe freezes well for up to three months without the added garnishes. Thaw in the refrigerator and reheat before serving, then add any desired garnish.
Can I Use an Immersion Blender?
Yes! If you own an immersion blender, you can certainly use that to puree the soup instead of a regular standing blender.
Tips for Making Black Bean Soup From Scratch
- If jalapeños are too hot for you, try roasting 2 medium sized poblano peppers instead.
- Substitute vegetable stock for the chicken stock to make a vegetarian black bean soup.
- I like to pair my soup with a simple green side salad or a couple slices of buttered bread.
More Easy Vegetarian Soups:
Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7-ingredient vegetarian chili recipe. Trust me, you’re going to love this Butternut Squash Chili!
Hearty Tomato Florentine Soup is loaded with pasta, diced tomatoes, and spinach for a simple but filling recipe you can make with pantry staples!
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Sweet Potato Black Bean Chili.
This is a quick and healthy Vegan Tomato Bisque that’s made with protein-rich quinoa. Lower in fat and loaded with nutrients, this soup is delicious and family friendly!
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Spicy Black Bean Soup
Jalapeños add a little heat to this Spicy Black Bean Soup. This is a flavor-packed vegetarian soup you'll want to make all winter long!
- 1 pint grape tomatoes
- 1 small onion, cut into 6 wedges
- 3 jalapeños, halved and deseeded (stems discarded)
- 4 whole cloves garlic, peeled
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 - 15 ounce cans Bush's Black Beans, drained and rinsed (divided)
- 2 cups chicken stock (or veggie stock)
- 1/3 cup fresh cilantro, divided
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt, or more to taste
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- 1 teaspoon lime juice
- extra jalapeños for garnish, if desired
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Coat tomatoes, onion, jalapeño, and garlic with olive oil and honey in a medium bowl. Toss tomatoes, onion, jalapeño peppers, garlic, honey and oil in medium bowl until well coated. Spread the mixture in a single layer on the prepared pan. Roast for 20 to 30 minutes, or until the vegetables are tender.
- Place the roasted vegetables in a blender. Remove the center cover (not the whole lid) and cover the opening with a towel to let steam escape. Puree the mixture on high speed until smooth. Pour the mixture into a large saucepan.
- Place 1 of the drained and rinsed can of beans, 1 cup of stock, 3 tablespoons cilantro, oregano, cumin, salt, and pepper into the blender. Cover with the lid (replace the center portion you removed earlier) and puree until smooth.
- Add the bean mixture to the saucepan with the remaining 1 cup of chicken stock and the second can of beans (not pureed). Stir.
- Cook the soup on low for 20 - 30 minutes, or until the soup is heated through and has slightly thickened. Stir occasionally so the bottom does not burn.
- Meanwhile, combine the sour cream and lime juice. When the soup is heated through, ladle it into bowls and garnish with the lime sour cream, sliced jalapeños, and reserved cilantro leaves.
The soup recipe freezes well without the added garnishes. Thaw in the refrigerator and reheat before serving, then add any desired garnish.
If jalapeños are too hot for you, try roasting 2 medium sized poblano peppers instead.
Substitute vegetable stock for the chicken stock if a vegetarian variation is desired.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 298Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 300mgCarbohydrates 48gFiber 14gSugar 10gProtein 16g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
I have an ongoing relationship with Bush’s Beans where I am compensated for my time, however this is a brand that I have always used in my own kitchen and any opinions expressed regarding the product are my own.
Haley @ Cheap Recipe Blog
Thursday 30th of January 2014
Great tips! I seem to always be in a rush and try to cook the veggies fast by boiling the soup, but the tip to simmer and not boil will really serve me well. Thanks!
Sunday 5th of January 2014
I love a good bowl of soup. This black bean soup looks so good. And great soup tips, too.
Saturday 4th of January 2014
This is the best idea ever for this freezing cold day
Katrina @ Warm Vanilla Sugar
Saturday 4th of January 2014
This sounds soooo delicious! Perfect for the chilly weather :)