20 Minute Black Bean Soup Recipe

This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!

Amazing Black Bean Soup Recipe

I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months. This 20-minute black bean soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!

Ingredients for Black Bean Soup

This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.

Olive Oil: Used for sautéing the chopped onions and garlic in.Chopped Onion: Adds the best sweet but savory, caramelized flavor!Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.Canned Diced Green Chiles: Adds the best flavor and hint of spice!Frozen Corn: You’ll want this to be thawed before you use it.Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!Lime Juice: Use freshly-squeezed lime juice if you can!Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!

How to Make Black Bean Soup

Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!

Adjust Consistency: If the soup is too thick add more broth. If you would like it thicker, puree some of the soup in a blender or food processor.More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.Serve With: Dinner rolls and breadsticks are my favorite, but any kind of crusty bread works! French bread and crostini are great choices, too.

In the Refrigerator: Store in an airtight container for 5-6 days.In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.