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A pot of Black Bean Soup.

Black Bean Soup

This tasty meatless Black Bean Soup with warm spices and sliced carrots will satisfy vegetarians and meat lovers’ hearty appetites alike.

  • Total Time: 50 minutes
  • Yield: 10 1.5-cups 1x


  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onion, or 1 large onion
  • 1 cup chopped celery, or 2 celery ribs
  • 1 cup chopped green bell pepper, or 1 pepper
  • 2 cups sliced carrots, or 4 carrots
  • 6 cloves garlic, pressed
  • 60 ounces canned black beans, or 4 15-ounce cans, undrained
  • 1  14.5-ounce can fire-roasted diced tomatoes
  • 1  4-ounces can of chopped green chilies
  • 6 cups (48 ounces) vegetable broth
  • 2 tablespoons taco seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


  1. Heat oil in a large soup pot.
  2. Sauté onions, celery, bell pepper, and carrots for 10 minutes.
  3. Stir garlic into sautéed vegetables and cook for a few minutes.
  4. Add beans, tomatoes, chilies, broth, and seasonings.
  5. Stir together and simmer in an uncovered pot on medium-low heat for 20-30 minutes.
  6. Serve hot with a garnish of grated cheese, sour cream, chopped cilantro, avocado, onion, and/or a splash of lime juice.


  • Serve with crusty bread, a hot pan of cornbread, or tortilla chips.
  • The recipe is easily divided in half for a smaller portion.
  • Blend a portion of the soup with an emersion blender, food processor, or blender to get a thicker consistency.
  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: main dish, side dish
  • Method: simmer
  • Cuisine: Mexican/American

Keywords: black bean soup, black bean soup recipe, bean soup

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