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Quick Black Bean Soup

This black bean soup uses canned black beans for convenience. It's tangy, well seasoned, and filling. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 bowls
Calories: 180kcal
Author: Diane


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 2 small carrots peeled and thinly sliced
  • 3 tsp garlic powder, not salt
  • 2 15 ounce cans black beans drained
  • 1 14 ounce can chicken broth
  • 1/2 teaspoon cumin
  • salt to taste
  • ground black pepper to taste
  • 1 cup shredded Cheddar cheese for garnish (optional)
  • 1 cup sour cream for garnish (optional)
  • 1/4 cup white vinegar


  • Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, and carrots and sauté until tender. Pour in 1 can drained black beans and chicken broth.
  • With an immersion mixer or blender, puree the other can of black beans until smooth. Mix into the vegetable mixture (this adds thickness). Bring ingredients to a boil. Reduce heat to low. Add spices, salt and pepper. Stir in vinegar. Cook on low 20 minutes. Taste and add more vinegar or salt and pepper to adjust for personal taste.
    Garnish with Cheddar cheese and sour cream to serve. (optional)


I like to add a bit more vinegar. A friend of mine who grew up in Miami always added vinegar to her black beans and she said that was her mom's secret ingredient.