Easy Black Bean Soup

Easy Black Bean Soup

34 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  FLOWER753

“A quick black bean soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
  2. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

Share It

Reviews (34)

Rate This Recipe


Without question the best black bean soup recipe I have ever tasted. What sets this black bean soup apart from the others is the refried black beans. This gives the soup a rich smooth base that I have not found in others. I had trouble finding refried black beans at my grocery so I googled it and made my own. Very simple and very good. I halved the recipe below to make the quantity about equal to that called for in the soup recipe. Amazing soup... This is a must try. Refried Bean Recipe 2 (32-ounce) cans black beans, rinsed and drained 2 cups water 3 tablespoons lard or vegetable oil 1 large onion, diced 1 1/2 teaspoons salt 1 tablespoon cumin Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.



With all of the rave reviews I was really dissappointed. The refried black beans although sounded like a good idea, just left "chunks" and a "gritty" texture, the more I stirred the more the other beans broke down. I would like to try it again but I would definitly use a food processor for the refried beans and broth and maybe add a little more fat somehow for the gritty factor. Other than that sounded like a great recipe, can't figure out where it went wrong.



This was pretty good. I added green pepper and did tomato sauce, not puree. I had a can of refried black beans, but none of the regular, so I ended up doing 1 1/3 cups prepared dried black beans. I'm sure it's better, texture-wise, with the canned ones, but these worked. There's another black bean soup recipe on this site that I like a bit better, but this one was good.

More Reviews

Similar Recipes

Vegan Black Bean Soup

Vegan Black Bean Soup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

Fast and Delicious Black Bean Soup

Fast and Delicious Black Bean Soup

Sassy Sausage and Black Bean Soup

Sassy Sausage and Black Bean Soup

Quick and Easy Black Bean Soup

Quick and Easy Black Bean Soup

Brazilian Black Bean Soup

Brazilian Black Bean Soup


Amount Per Serving (8 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 731 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Vegan Black Bean Soup


next recipe:

Easy and Super Delicious Black Bean Soup