This easy black bean soup is made with fresh peppers and corn and couldn’t be easier to make! It’s a cozy and comforting soup that is ready to serve in 30 minutes. It’s the best way to warm up on a cold day!
Table of Contents
When I make soup for dinner, I want a hearty and filling one especially when it’s chilly out. This black bean soup is one of my favorites to make because it’s easy, full of fresh flavors, and is ready to go in less than an hour. Add a simple salad and crusty bread on the side for a complete dinner that doesn’t take forever to make.
Fast-Cooking Black Bean Soup
What I love best about this easy soup recipe is that you don’t have to make it using dried black beans. Instead, we’re using canned black beans – it makes it so much easier. No soaking, no simmering for hours, and no worries that the beans will be crunchy. All the guess work is taken out and you get a quick and easy black bean soup that tastes like it cooked all day.
For this recipe, we’re combining some simple pantry ingredients with some fresh ones. There’s some chopping and prep involved, but once you get it all in the pot you’re almost done.
- Olive oil
- Finely chopped onion
- Finely chopped red pepper
- Chopped jalapeno
- Minced garlic
- Canned black beans
- Salt and pepper
- Ground cumin
- Chicken or vegetable stock
- Frozen corn
Two Steps to Make the Soup: Sauté and Simmer!
Once you’ve prepped your ingredients there’s just two steps to go.
- Sauté the vegetables with the oil in a large pot until they’ve softened.
- Add the beans, seasonings and stock, cover and cook it all together for 15 to 20 minutes. Add the corn and once it’s warmed through the soup is ready to serve!
What to Serve with Black Bean Soup
The soup all on its own is delicious but it’s always fun (and delicious!) to dress it up with some garnishes!
- Top it with chopped fresh herbs like parsley or cilantro.
- Some shredded cheese works well, too! Cheddar, Monterey jack or pepper jack cheese sprinkled on top is so good.
- For some crunch, add some tortilla strips or crushed tortilla chips.
- Add a dollop of sour cream with some sliced green onions or diced red onion.
- Or, do a combination of all these toppings for the ultimate bowl of black bean soup!
Make this Soup Ahead!
This soup is a great make-ahead recipe and keeps well for a few days in the refrigerator. In fact, allowing it to sit overnight just develops the flavors further so it’s even better the next day. Make it ahead and you have easy dinners and lunches for the week!
You can also freeze the soup in airtight containers. To reheat, I like to thaw it in the refrigerator and then simmer it on the stove to warm it up.
Cozy, hearty and easy to make! This black bean soup checks all the important boxes. I hope you enjoy it, too!
Other favorite soup recipes:
This soup would go great with homemade dinner rolls!
Black Bean Soup
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 medium red pepper finely chopped
- 1 jalapeno seeds and ribs removed, chopped
- 4 cloves garlic minced
- 2 cans 15 ounces each black beans
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons ground cumin
- 3 cups chicken or vegetable stock
- 1 cup frozen corn
- Salt & Pepper to taste
- Place a 3 quart pan or stock pot over medium heat. Add the oil and heat.
- Add the onion, red pepper, and jalapeno to the pan. Cook until they start to soften, stirring often, about 5 minutes. Stir in the garlic and cook another minute.
- Add the black beans with their liquid, the salt, pepper cumin and stock. Stir and cover. Bring to a boil and cook 15-20 minutes or until flavors are combined. Stir in corn and cook just until the corn is heated through.
- Season with additional salt and pepper to taste. Serve with cilantro.
Nutritional information not guaranteed to be accurate
Easy Black Bean Soup is a 30 minute meal! This easy soup recipe is full of flavor and the perfect meal for a cold day. Black beans make a vegetarian soup the perfect dinner!
Last Updated on May 20, 2022
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: January 29, 2020