Easy Black Bean Soup

Easy Black Bean Soup via A Beautiful Mess Whoever invented or came up with the idea to can cooked beans is totally my hero! I don’t mind cooking dry beans, it just takes so much longer. But armed with a can of ranch style black beans, I can make myself some soup in as little as twenty minutes. It’s amazing!

On a related note, I might be easily amazed. 

Easy Black Bean Soup via A Beautiful Mess One thing that’s a little bit different about this soup is the addition of carrots. Carrots and black beans? Yes. Do it. It’s delicious. In truth, I’ve been putting carrots in most soups lately. I just love how they soften and take on the flavor of the soup during cooking. Makes them a perfect soup veggie if you ask me. 

Black bean soup recipeEasy Black Bean Soup, serves 2-3.

1 15 oz can ranch style black beans
3 oz carrots, chopped
3 cloves of garlic, minced
1/2 red onion, finely chopped
1 tablespoon olive oil
1 1/2 cups vegetable stock
cayenne
cumin
salt
pepper
sour cream, cheese and cilantro for garnish

First chop up the carrots, garlic and onion. In a medium sized pot, cook the vegetables in the olive oil over medium heat for 3-4 minutes. While they are cooking, season with cayenne, cumin, salt and pepper. You’ll note I didn’t add any amounts to these and that’s because it’s a very small amount you’re going for here. Keep in mind you can add more of any of these to the soup later.

How to make black bean soupAdd the stock and cook for another 3-4 minutes until the carrots begin to soften. Then stir in the beans. Cook until everything is nice and hot. Taste and add more spices or salt as needed. 

Easy Black Bean Soup via A Beautiful MessGarnish with sour cream, cheese and cilantro. Eat under a cozy blanket and watch TV. Oh yes, I know what happens at your house during dinner time, and that’s because that’s exactly what happens at our house. 🙂 Enjoy! xo. Emma

Easy Black Bean Soup

Servings 2 servings

Ingredients

  • 1 15 oz can ranch style black beans
  • 3 oz carrots chopped
  • 3 cloves of garlic minced
  • 1/2 red onion finely chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups vegetable stock
  • cayenne
  • cumin
  • salt
  • pepper
  • sour cream cheese and cilantro for garnish

Instructions

  1. First chop up the carrots, garlic and onion. In a medium sized pot, cook the vegetables in the olive oil over medium heat for 3-4 minutes. While they are cooking, season with cayenne, cumin, salt and pepper. You'll note I didn't add any amounts to these and that's because it's a very small amount you're going for here. Keep in mind you can add more of any of these to the soup later.
  2. Add the stock and cook for another 3-4 minutes until the carrots begin to soften. Then stir in the beans. Cook until everything is nice and hot. Taste and add more spices or salt as needed. Garnish with sour cream, cheese and cilantro

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

  • Adding beans to the soup is a good idea to get the protein on a vegetarian diet.
    One more thing to add is half a teaspoon of turmeric powder. Blends in easily to the taste and the benefits are endless.

  • Have you ever tried a pressure cooker? I am a Brazilian and as any good Brazilian will tell you, one cannot live without a pressure cooker! For black beans that have been soaking overnight, it takes about 20 minutes to cook them in a pressure cooker and you don’t need to drain them! The liquid makes quite a tasty broth for the soup plus you will keep the all of that good-for-you iron from the beans. Anyways, it is an idea for future reference!

  • I have one concept; if it’s food I’ll eat it x.

    jeansandmacaroons.blogspot.com

  • Made this last night and it came out great! So easy and I was able to just use stuff we had in the pantry. Thanks for sharing the recipe 😀

  • This looks like it would be great for the weather we are having in the UK right now!
    http://charlottesophiaroberts.blogspot.co.uk

  • I love a good black bean soup – thanks for sharing this!
    My recent favourite is to add quinoa to the broth for a richer, more filling meal. I have it with baked tortilla chips and fresh avocado on the side. So delicious!

    Rita
    http://heyrita.co.uk

  • Yeah, it´s a shame the bean cans are lined with plastic that goes in to the food though. Better to cook your own beans and freeze in portions 🙂

  • Awesome! Thank you! I was already cooking this soup last night when I posted my question so I just drained the beans halfway to be safe and the soup turned out amazing! This soup is delicious! I used a little over 1/4 tsp of cumin, an 1/8 tsp of cayenne and a few pinches of salt and pepper as my measurements. I will definitely be making this soup again in the future!

  • Thanks for sharing! I think, I will re-cook it – but with dry beans. Canned black beans are hard to find in my country.

  • I make something similar called Taco Soup but it includes ground beef(or Turkey) but this is a nice meatless alternative. I’ll be making this soon.

  • I posted a similar recipe for my black bean soup just last week. Very similar, but I tend to top mine with tortilla strips. Yum!

    My recipe can be found here: http://apaperarrow.blogspot.com/2015/01/black-bean-soup.html

  • I love me some soup on these chilly days! And black bean soup is SOO yummy.

    <3 dani
    http://streetcredfood.blogspot.com

  • I have tried so many new soup recipes this winter and this one is being added to the list. {And that stock you happen to use is so my favorite!} Thanks so much! Pinning now! xo

  • This soup looks amazing. I was born in El Salvador, it is a little country located in Central American and black bean soup is one of the countries national dishes. We make it a little differently. You soak dry beans in a pot of cold water with a pinch of salt over night. You boil the beans with Salt, pepper to taste, garlic, cilantro and onions until well done. The beans give the soup such great flavor. In a separate pan you boil pork ribs in a little salted water until well done. You put the cooked ribs in the soup and you add zucchini and your soup is done. You serve over a bowl of rice and squirt lime juice on top. It’s so delicious. A lot of work but so worth it. I added a beef soup recipe on my blog, which is from El Salvador too. 🙂

  • I agree about carrots being a perfect addition. I also love the bit of natural sweetness they add.

  • Mmmmm this look so yummy! Definitely making it this week!

    http://www.chelsealeigh.ca/

  • It looks really yummy!! I don´t think I could find all the ingredients in my country, cut If I can I would defenitly try this out!!

    Kisses
    Val
    www.beautyval.com

  • Canned cooked beans are a life saver, especially garbanzo beans! I rarely buy black beans, but it looks like I’ll have to start. Plus, I hear they’re good luck, especially in the new year?!

    Monica – Mocha and Moccasins

  • Amazing easy!
    And looks delicious too!

    Here we used to add croutons to the bean soup! Fresh made croutons that we prepare on the oven or skillet!
    With butter, or olive oil.

    You should try someday 🙂

    Xo, Deborah

    http://www.everything713.blogspot.com.br

  • This looks really yummy! I love beans in a soup they really make it extra warming.

    www.dizzymisselizabeth.co.uk

  • Nom nom nom. Carrots are so good & underrated in soups. I also recommend adding broccoli, especially because they’re so high in vitamin C.

    :] // http://www.itscarmen.com ▲

  • Mmm this looks so good! Funnily enough I just posted a kind of similar recipe on my own blog this morning. I’m a burrito addict so I made a “Burrito soup”! I love how versatile beans are though because there are so many ways to eat and flavor them.

    xx Kathryn
    http://www.throughthethicket.ca

  • Sounds yummy! I always add canned beans into my soup. I’ll probably be leaving out the cheese and sour cream as I’m attempting to be a bit more healthy!

    www.peonyandpeach.blogspot.com

  • Unrelated BUT I would love to read a post on yours & Trey’s evening routine! Your TV/blanket comment inspired my curiosity… 🙂

    Thanks for sharing this recipe!!

  • Ooh, this looks so easy and delicious! I’m all for quick meals these days. Thanks for the recipe!

  • Ooh, this looks so easy and delicious! I’m all for quick meals these days. Thanks for the recipe!

  • This sounds amazing and I already have most of the ingredients! Can’t wait to try!

  • Looks delish! Will definitely be rustling up a batch, it’s literally freezing in Dublin this week – Brrrr

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