How to Make Black Bean Soup

A healthy and hearty vegetarian Southwest black bean soup with deep flavor. Made with simple pantry ingredients and ready in less than 30 minutes, so it's perfect for any weeknight. And if you have time to let it hang out in your refrigerator overnight, it's even better the next day!

– extra-virgin olive oil – yellow onion – garlic  – cumin, chili powder, & salt – fire-roasted diced tomatoes – black beans – chipotle chile in adobo – vegetable broth – crumbled feta – toasted pumpkin seeds  – fresh cilantro

Recipe Ingredients

Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent, around 5 minutes. Add garlic, cumin,  chili powder, and salt, and cook for another minute.

Recipe Instructions

Pour in tomatoes, black beans, chipotle chile, and vegetable broth, and stir to combine. Bring to a boil, then reduce heat and let mixture simmer for about 10 minutes.

Recipe Instructions

Serve soup warm and garnish with queso fresco/feta, pumpkin seeds, and cilantro.

Recipe Instructions

Adjust spice level to your taste. I love subtle heat in Southwestern dishes, so this soup has a fair-ish amount of heat. Play around with the spice level, and use more or less depending on your preference.

Expert Tips

Meal-prep. Make a batch of soup on Sunday night and enjoy for lunch the rest of the week!

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!