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5 from 4 votes

20 Minute Black Bean Soup

Whipping up a big bowl of soup doesn't get any easier--this Black Bean Soup recipe is ready and in the bowl in 20 minutes! A jar of your favorite salsa allows you to fine tune this simple, spicy dish to your liking!
Prep Time5 mins
15 mins
Total Time20 mins
Course: Soup
Cuisine: American, Mexican
Servings: 6
Calories: 198kcal
Author: Lorie Yarro


  • 3 cans of black beans
  • 1 16 oz. jar of salsa make it fresh if you aren't in a pinch!
  • 2 garlic cloves, minced
  • 2 - 3 cups vegetable broth
  • 2 - 3 teaspoon cumin
  • ½ T chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ c chopped cilantro


  • Add two (or 1 ½ for more whole beans in the soup) cans of drained black beans and 1 cup broth into a food processor or blender. Process until smooth. Add salsa and pulse several times to combine.
  • Transfer to a pot, add the remaining drained beans, broth, spices, salt and pepper and cook on medium for about 10-15 minutes, stirring occasionally. Add more vegetable broth if soup is too thick.
  • Stir in cilantro and serve with all of your favorite toppings. Refrigerate or freeze leftovers.


  • Some like it hot, right? Add in some of your favorite hot sauce to really take things up a notch.
  • Chop some bell peppers and sauté them in some olive oil before tossing them into the soup for something extra to chew on.
  • Stir in a bit of cream for a bit of richness.
  • Two words: smoked paprika. This changes everything. Gives it a nice smoky flavor--you may never want to go back. It only takes a dash or two.


Calories: 198kcal | Carbohydrates: 38g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Potassium: 788mg | Fiber: 14g | Sugar: 5g | Vitamin A: 999IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 5mg