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Black bean soup

Published: Sep 7, 2023 · Modified: Sep 14, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Mexican black bean soup topped with chopped avocado and tortilla chips.
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This black bean soup is a hearty, comforting Mexican soup loaded with flavors. Made with simple ingredients this irresistibly delicious bean and corn soup is vegan and gluten-free. It's filling enough to be enjoyed as a meal too.

Close up shot of vegan black bean soup with corn and vegetables.

Soups are loved by everyone in my family so I make them quite frequently. What could be more comforting than enjoying a bowl of homemade soup with family on a cold night?

I especially like hearty soup recipes that can be enjoyed as a meal too. Like this Mexican black bean soup recipe which I am sharing today.

It's one of my favorite soup recipes. Despite being made with simple ingredients this bean soup bursts with flavors.

It's a vegan and gluten-free soup that's simple, satisfying, and delicious.

Jump to:
  • Ingredients needed to make black bean soup
  • Ingredient notes and substitute suggestions
  • How to make (step-by-step instructions)?
  • Serving black bean and corn soup
  • Storing the leftovers, freezing, and reheating
  • Recipe tips, tricks, and variation suggestions
  • More easy vegan bean soups
  • More easy Mexican recipes
  • Recipe

Ingredients needed to make black bean soup

To make this easy black bean soup recipe, you will need the following basic ingredients:

Ingredients for black bean soup recipe, labeled.

Ingredient notes and substitute suggestions

  • Black beans: I have cooked dried black beans from scratch at home but you can use canned beans too. You can make similar recipes using other varieties of beans too.
  • Sweet corn kernels: Adding sweet corn is optional, you can make black bean soup without them too. However, I feel sweet corn makes this bean soup taste better. Fresh, canned, or frozen corn, all are fine. Fresh corn will take a longer time to get cooked. Canned corns are precooked so, you can add them later with black beans.
  • Onion: Preferably red onion but, white or yellow onion can be used too.
  • Bell pepper: I have used red bell pepper but the color doesn't matter, use whichever variety is available to you.
  • Cilantro: Just like Indian food, cilantro is a key ingredient in Mexican food too. The fresh flavor of cilantro is irreplaceable. However, if you don't like cilantro, use chopped green onion.
  • Seasonings: I have flavored this black bean soup with bay leaf, garlic, cumin powder, red chili flakes, and ground black pepper. You can use other herbs and spices of your choice to flavor it. I would suggest not skipping cumin powder as it adds a very nice and special flavor to this soup. Instead of red chili flakes, you can use red chili powder too.
  • Vegetable stock: Water can also be used but stock makes the soup more flavorful.
  • Oil: I have used extra virgin olive oil. You can also use canola or avocado oil. Or, feel free to use any neutral flavored oil of choice.

Other ingredient details and nutritional information are given in the recipe card.

How to make (step-by-step instructions)?

To make this black bean corn soup, follow the easy step-by-step instructions given below:

Collage of images of steps 1 to 4 of black bean and corn soup recipe.

Step 1: Heat oil in a large pot. Add chopped onion, carrot, and celery. Cook until the onion turns translucent.

Step 2: Add minced garlic and saute for a few seconds i.e. until the raw smell of garlic goes away.

Step 3: Add sweet corn kernels and chopped bell pepper. Saute for 3-4 minutes.

Step 4: Add red pepper flakes and cumin powder. Saute for around 30 seconds.

Collage of images of steps 5 to 8 of black bean and corn soup recipe.

Step 5: Add tomato paste and cook for around 30 seconds.

Step 6: Add cooked black beans. Cook for 1-2 minutes without adding the liquid.

Step 7: Add vegetable stock.

Step 8: Add bay leaf, salt, and ground black pepper. Mix.

Collage of images of steps 9 to 12 of black bean and corn soup recipe.

Steps 9 and 10: Cover the pot and cook for around 20 minutes.

Step 11: Remove the bay leaf.

Step 12: Transfer around 1.5 cups of beans and vegetables along with some liquid to a blending jar. Allow it to get slightly colder.

Collage of images of steps 13 to 16 of black bean and corn soup recipe.

Step 13: Blend to make a paste.

Step 14: Transfer the pureed soup back to the soup pot.

Step 15: Cook for 5 more minutes on medium heat and then turn off the heat.

Step 16: Add fresh lime juice and chopped cilantro.

Your delicious vegan black bean soup is ready to be enjoyed!

Vegetarian black bean soup topped with chopped avocado and tortilla chips in a bowl.

Serving black bean and corn soup

Serve this Mexican black bean and corn soup hot or warm.

Top the finished soup with crunchy tortilla chips, they make it taste even better. You can also add some chopped avocado, red onion, jalapeno, tomatoes, lime wedges, or some pico de galo to it.

Non-vegans may also serve this soup with some shredded cheese or a dollop of sour cream on top.

This soup is very filling so you don’t need anything elaborate to serve with it, just these simple toppings make it complete.

However, if you still want to pair it up with some other dish, you can serve a salad, garlic bread, crispy garlic cheese bread, cornbread, quesadilla, grilled avocados, grilled vegetables, or Mexican bean rice on the side.

Storing the leftovers, freezing, and reheating

You can store the leftover bean soup in an airtight container for up to 4 days in the refrigerator. It tastes even better the next day.

Vegan black bean soup also freezes well. You can freeze it in batch-size airtight freezer-safe containers, mason jars, or zip-lock bags for up to 3 months.

To reheat transfer to a cooking pot. Add some hot water or vegetable stock, if the soup has thickened, and then reheat covered until heated well.

If the soup is frozen, you don't need to thaw it first before heating it on the stovetop. However, add only a little hot liquid initially because the soup will become thinner as the ice melts. Add more liquid later, if needed.

You can also reheat it in the microwave. To do that, thaw or defrost the soup first, if it's frozen. Put in a microwave-safe container and microwave for a few minutes, stirring once or twice in between, until heated through.

Recipe tips, tricks, and variation suggestions

  • Both homecooked and canned beans are fine to be used in this bean soup.
  • You can skip adding corn kernels and bell pepper to enjoy a simpler black bean soup.
  • A similar bean soup can be made using any other bean of choice too.
  • Don't miss to remove the bay leaf before blending the soup.
  • You can also blend a portion of the soup using an immersion blender (hand blender).
  • The steam of hot soup may explode the stand blender so it's better to allow the soup to become slightly colder before blending. You may add a few tablespoons of water to the soup or transfer it to a wide bowl before putting it in the blending jar to speed up the cooling process.
  • I blended around 1.5 cups of the soup. If you prefer thicker soup blend more or add less liquid to the soup. If you prefer a thinner soup, blend less or skip blending.
  • More vegetables can be added to this Mexican bean soup like sweet potato, potato, broccoli, green beans, etc.
  • You can use readymade Mexican seasonings of your choice to flavor this spicy black bean soup like Fajita seasoning, taco seasoning, enchilada seasoning, etc.

More easy vegan bean soups

There is something so satisfying about bean soups that I have never found anyone who doesn’t love it. If you also enjoy bean soups then don’t miss checking out the following recipes on my blog:

  • Fasolada served in a black bowl with a spoon and two toasted bread slices.
    Fasolada-Greek white bean soup
  • Cannellini bean soup in a white bowl
    Cannellini bean soup
  • Greek chickpea sou revithousoupa in a bowl with a spoon.
    Greek chickpea soup-Revithia soupa
  • Vegan Minestrone Soup served in a white bowl with toasted garlic bread
    Vegan Minestrone Soup

More easy Mexican recipes

If you enjoyed this easy recipe for spicy black bean soup and looking for more easy Mexican recipes, then the following links are worth checking out:

  • A bowl of Mexican rice with beans and corn topped with a lime wedge and chopped jalapeno.
    Mexican rice with beans and corn
  • Mexican corn quinoa salad served in a white bowl kept on a blue table napkin
    Mexican Quinoa Salad
  • Cheesy mushroom enchilada topped with chopped onion and cilantro.
    Mushroom enchiladas
  • Veggie quesadillas on a white plate with herbs and limes in the background.
    Veg Quesadilla (Quesadilla with vegetables)
  • Vegetable enchilada casserole in a glass dish.
    Vegetable Enchilada Casserole
  • kidney bean enchilada in a baking dish.
    Vegetarian kidney bean enchiladas
  • one piece of stuffed red bell pepper kept on a white plate and a small portion of yellow bell pepper also visible on the side
    Vegetarian stuffed bell peppers
  • Mexican couscous on a white plate and another plate in the background
    Vegan Mexican couscous recipe
Vegetarian black bean soup topped with chopped avocado and chips served in a black bowl.

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

Black bean soup topped with chips and chopped avocado in a black bowl.

Black Bean Soup

This black bean soup is a hearty, comforting Mexican soup loaded with flavors. Made with simple ingredients this irresistibly delicious bean and corn soup is vegan and gluten-free. It's filling enough to be enjoyed as a meal too.
5 from 9 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 5
Calories: 219kcal
Author: Vandana Chauhan

Equipment

  • Cooking pot
  • Blender
  • Knife and chopping board

Ingredients

  • 3 cups cooked black beans around 525 grams of cooked beans
  • 1 cup sweet corn kernels around 100 grams
  • 1 large red onion finely chopped
  • 1 celery stalk roughly chopped
  • 1 medium carrot peeled and finely chopped
  • ½ medium red bell pepper finely chopped
  • 4-5 large garlic cloves minced
  • Juice of a large lime around 3 tablespoons, adjust to taste
  • ¼ cup roughly chopped cilantro
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili flakes adjust to taste
  • Ground black pepper to taste
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 4.5 cups vegetable stock or water adjust the quantity to get the desired consistency.

Garnish suggestions (Optional)

  • Chopped or sliced avocado/ red onion/ tomato
  • Sliced jalapeno
  • Pico de gallo
  • Tortilla chips
  • Lime wedges
  • Sour cream for non vegans
  • Shredded cheddar cheese or any melting cheese of choice for non vegans

Instructions

  • Heat oil in a large cooking pot. Add chopped onions, celery, and carrot. Cook until the onion turns translucent.
  • Add minced garlic and saute for a few seconds i.e. until the raw smell of garlic goes away.
  • Add chopped bell pepper and corn kernels. Saute for 3-4 minutes.
  • Add red chili flakes and cumin powder. Saute for around 30 seconds.
  • Next, add tomato paste and cook for another 30 seconds.
  • Add cooked black beans and mix. Cook for 1-2 minutes without liquid.
  • Add vegetable stock, salt, black pepper, and bay leaf. Mix.
  • Cook covered for around 20 minutes.
  • Remove the bay leaf.
  • Transfer around 1.5 cups of beans and vegetables along with some liquid to a blending jar. Allow it to get slightly colder then blend to make a paste. Transfer the paste back to the cooking pot and cook for another 5 minutes on medium heat then turn off the heat.
  • Finally, add lime juice and cilantro. Mix.
  • Serve hot with toppings of choice.

Video

Notes

  • Both homecooked and canned beans are fine to be used in this bean soup.
  • You can skip adding corn kernels and bell pepper to enjoy a simpler black bean soup.
  • A similar bean soup can be made using any other bean of choice too.
  • Don't miss to remove the bay leaf before blending the soup.
  • You can also blend a portion of the soup using an immersion blender (hand blender).
  • The steam of hot soup may explode the stand blender so it's better to allow the soup to become slightly colder before blending. You may add a few tablespoons of water to the soup or transfer it to a wide bowl before putting it in the blending jar to speed up the cooling process.
  • I blended around 1.5 cups of the soup. If you prefer thicker soup blend more or add less liquid to the soup. If you prefer a thinner soup, blend less or skip blending.
  • More vegetables can be added to this Mexican bean soup like sweet potato, potato, broccoli, green beans, etc.
  • You can use readymade Mexican seasonings of your choice to flavor this spicy black bean soup like Fajita seasoning, taco seasoning, enchilada seasoning, etc.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 219kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 955mg | Potassium: 565mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3055IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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    Yellow pepper soup
  • Roasted butternut squash and red pepper soup in a bowl with a spoon.
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Reader Interactions

Comments

  1. Monica

    June 05, 2023 at 10:59 pm

    5 stars
    I’ve just made it! Simple and nourishing - ready to serve for dinner with cornbread (and maybe some quesadillas, if time). Your website and recipes look great!

    Reply
    • Vandana Chauhan

      June 06, 2023 at 7:23 am

      Thanks Monica. I am glad to know that you enjoyed the soup. Thanks for sharing your feedback with me.

      Reply
  2. Manjiri Chitnis

    February 27, 2020 at 11:46 pm

    5 stars
    Bean soups are a great idea for a hearty , wholesome one pot meal, bookmarking your recipe Vandana.

    Reply
    • Vandana Chauhan

      February 28, 2020 at 7:46 am

      Thanks Manjiri.

      Reply
5 from 9 votes (7 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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