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–+ servings
easy black bean soup with canned black beans, sliced avocados, shredded cheese, sour cream, sliced jalapenos, and tortilla chips in a large bowl

Easy Black Bean Soup with Canned Beans

This easy black bean soup with canned beans blends into a creamy, smooth bowl packed with warm spices and a hint of roasted red peppers. You can keep it a vegan option or add shredded chicken or rotisserie chicken if you want something a little heartier. You’ll find simple recipes and healthy soup ideas that make this a go-to fall soup recipe or winter soup recipe when you need something quick and nourishing.
4.75 from 4 votes
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 227 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • ¾ cup red onion diced fine
  • 1 clove garlic crushed
  • 15 ounces black beans
  • 1 cup chicken broth or vegetable broth
  • 1 cup roasted red peppers drained and rinsed
  • ¼ cup sour cream see notes for vegan alternative
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Optional garnishes

  • avocado sliced
  • jalapeno fresh, sliced
  • cilantro fresh, snipped
  • salsa drained
  • sour cream
  • Mexican blend cheese shredded
  • red onion finely diced

Instructions
 

  • Heat a large, heavy saucepot over medium heat. Add oil and onion and cook slowly 5-7 minutes until onions are soft and translucent.
  • Add garlic, cook 30 seconds. Add remaining ingredients and bring to a simmer. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Serve your soup with beans whole or allow the soup to cool and puree. You can purée the soup right in the pot with an immersion blender, if your pot has enough empty space for the soup to move around. An immersion blender is the easiest and safest way to purée your soup.
  • To purée using a traditional blender or food processor, turn off the heat and allow the soup to cool for at least 10 minutes. Working very carefully, in small batches, blend until smooth in a blender or food processor. Return to the pot and reheat. Taste the soup and adjust seasonings, if necessary.
    *Puréeing boiling hot soup can make your blender explode, so it is critically important that you let the soup cool before putting it in the blender and only place a small amount of hot soup in the blender at a time.
  • Garnish with avocado, red onion, jalapeños, diced tomatoes or drained salsa, sour cream, and/or shredded cheese. Serve hot.

Notes

Putting very hot liquid in a blender can make it explode. This is why you need to let the soup cool for ten minutes, longer if possible, before putting it in the blender.
To make the soup vegan, replace the chicken broth with vegetable broth or water, and replace the sour cream with either the thick cream from a can of coconut milk or ¼ cup silken tofu blended with a splash of lemon juice.
Nutritional information is for the soup only and does not include any garnishes.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 996mg | Potassium: 523mg | Fiber: 11g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg
Keyword black bean, blender, soup
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