Easy Black Bean Soup
by Sommer Collier — last updated on May 28, 2025 
Best Black Bean Soup Recipe – Make this easy vegetarian, vegan, and gluten-free black bean soup on the stovetop or in an Instant Pot for a deliciously bold, but rustic and cozy, meal that everyone loves!
Why We Love This Easy Black Bean Soup Recipe
Velvety, savory, and smoky Black Bean Soup is a vegetarian and vegan-friendly dish that’s hearty enough to make everyone at the table happy… Yes, even meat eaters!
This nourishing and delicious soup is satisfying without being too heavy… It’s packed with flavor and plant-powered protein from beans, and is gluten-free and dairy-free! (However, you can totally load up warm bowls of soup with all kinds of vegan or non-vegan yummy toppings, from light and zesty pico de gallo to cotija cheese and sour cream.)
Sommer’s Recipe Notes
We have a fabulous slow cooker black bean soup recipe on the blog. But when you need dinner on the table in 2 hours or less, this stovetop method we’re sharing here today is the way to go.
BUT wait, you want dinner on table in only about an hour?! No worries – we’ve got you covered! We are showing you how to make Instant Pot black bean soup, too!
Prep for either method is a breeze, and both make a big ‘ol batch of soup that’s perfect to feed a larger group. Or include this recipe in your meal plan and enjoy leftovers for lunch or a quick and easy dinners throughout the week.
Ingredients You Need
- Black beans – dried black beans or canned (see notes below)
- Olive oil – or other neutral-tasting and high-heat oil like avocado oil or canola oil
- Onion – peeled and chopped
- Red bell peppers – seeded and chopped
- Garlic – minced
- Cilantro – chopped
- Spices – ground cumin, dried oregano, and salt
- Chipotle peppers in adobo sauce – minced
- Bay leaves – dried
- Vegetable broth – or veggie bullion with water
- Lime juice – fresh squeezed
Get the Full Ingredients List and Detailed Instructions in the Recipe Card Below.
How to Make the Best Black Bean Soup
You have two easy options for making this black bean soup recipe: on the stovetop or in an electric pressure cooker. For either method, start by prepping and soaking the dried beans ahead: Check the beans for any small rocks or debris before placing them in a bowl and cover with cold water. Cover the bowl with plastic wrap and allow them to soak overnight on the counter.
Note: You can cook the beans without soaking in the Instant Pot, but I prefer the softer texture you get from soaking them overnight first.
Stovetop Method –
- Add the oil, chopped onions, red bell pepper, garlic, and chopped cilantro to a large soup pot set over medium-high heat. Sauté for a few minutes to soften the veggies.
- Then stir in the spices, chipotle peppers, bay leaves, drained black beans, and vegetable broth.
- Bring to a simmer and cook the soup for about 90 minutes. Be sure to stir every few minutes so that the beans don’t stick to the bottom. For a thicker broth, use the back of a spoon to mash some of the beans as they cook.
- Once the texture of the beans is to your liking, stir in the lime juice and give the soup a taste. Add salt and pepper as needed.
How to Make Black Bean Soup in the Instant Pot –
- Prep the recipe ingredients as you would if cooking on the stovetop.
- Add the oil and chopped veggies to the Instant Pot. Set on SAUTE and cook the aromatics for a few minutes to soften, stirring frequently.
- Next, add the spices, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes. (If you soaked the beans, set for 20 minutes.)
- Once the timer goes off, perform a natural release (don’t mess with it!) and let the pot rest for 15-20 minutes without touching. Once the steam valve button drops, it is safe to open the pot.
- Stir the soup and add another ½ – 1 cup of broth if it seems a bit too thick. Lastly, stir in the lime juice, taste, and add salt and pepper as needed.
Get the Complete (Printable) Easy Black Bean Soup Recipe + VIDEO Below. Enjoy!
Recipe Variations
- Canned Black Beans – Swap dried beans with four 15-ounce cans of black beans to save some time. You want to drain the cans first but do not rinse the beans (that bit of “bean juice” helps thicken the soup).
- Broth – Use chicken broth instead of vegetable stock if you’re not making a vegetarian recipe.
- Vegetables – You can include all kinds of veggies in black bean soup! Add corn kernels (fresh, canned and drained, or frozen and thawed), diced tomatoes, or chopped greens like kale or chard in the last few minutes of cooking.
- Add Chicken – Stir in a cup or two of cooked shredded chicken shortly before serving to give the soup an extra protein boost.
- Spicy – Include 1/4 to 1/2 a teaspoon of cayenne pepper along with the other seasonings for a nice kick of heat in the soup.
- Servings – As-is, this black bean soup recipe makes 8 generous servings. Halve the ingredients to make 4 servings for a smaller group or if you don’t want leftovers.
Serving Suggestions
Serve the best vegan black bean soup warm with your favorite Tex-Mex soup toppings! We love classics like:
- Shredded cheese or crumbled cotija cheese
- Fresh pico de gallo
- Lime wedges
- Chopped cilantro
- Sliced green onions
- Chopped white onion
- Pickled jalapeños or slices of fresh jalapeños
- Chopped avocado
- Vegan cashew cream or traditional sour cream
- Hot sauce
And don’t forget a bowl of crunchy corn tortilla chips on the side, too!
Frequently Asked Questions
Yes, the dried black beans do need to soak overnight before cooking on the stovetop. But there is no need to pre-soak the black beans if pressure cooking… The dried beans will cook perfectly tender in the Instant Pot.
Yes, you want to drain the beans – but as noted above, do not rinse them. That starchy bean goodness helps to make the soup thick and velvety.
Cool the soup completely before transferring it to an airtight container. Vegan black bean soup will keep well for up to 5 days in the refrigerator.
This is a great recipe to make ahead and freeze for later! Transfer the cooled soup to an airtight freezer-safe container. Wrap that container in a layer of aluminum foil, and keep it in the freezer for up to 3 months. Thaw the black bean soup in the fridge overnight and reheat it on the stovetop or in a microwave.
Looking for More Super Soup Recipes? Be Sure to Try:
- Creamy Vegetable Soup
- Potato Leek Soup
- Fish Chowder
- 15 Bean Soup
- Polish Dill Pickle Soup
- Cream of Chicken Soup (and Condensed)
- Rustic White Bean and Kale Soup
- Homemade Vegetable Soup
- Kale Soup with Lentils
Easy Black Bean Soup Recipe
Video
Ingredients
- 16 ounces dried black beans
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 4-6 cloves garlic minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 1-2 chipotle peppers in adobo sauce, minced
- 2 bay leaves
- 6+ cups vegetable broth
- 1-2 tablespoons fresh lime juice
- Optional Garnishes: shredded cheese, pico de gallo, lime wedges, chopped cilantro, tortilla chips
Instructions
Stovetop Method –
- Prep Ahead: Check the beans for any small rocks or debris. Place them in a bowl and cover with cold water. Cover the bowl with plastic wrap and allow them to soak overnight.
- Prep and chop all the produce. Set out a 6-8 quart soup pot over medium-high heat. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Sauté for 3-5 minutes to soften.
- Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Bring to a simmer and cook for 90-120 minutes, covered. Stir frequently to keep the beans from sticking to the bottom of the pot. You can use the back of a spoon to mash some of the beans to thicken the broth.
- Stir in the lime juice. Taste, then salt and pepper as needed.
- Serve warm, with your favorite soup toppings.
Instant Pot Method –
- Prep and chop all the produce. Check the beans, for any small rocks or debris. (You can soak the beans overnight like in the stovetop method, or add them dry to the IP.)
- Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
- Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Lock the lid into place and set the IP on PRESSURE COOK HIGH for 20 for soaked beans or 40 minutes for dry beans.
- Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
- Stir the soup. If it seems very thick add another ½ – 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
- Serve warm, with your favorite soup toppings.
I’m all about a quick and easy dinner recipe! I loved how healthy this one was too. The kids and I all went back for seconds!
My daughter’s a vegetarian and loved this black bean soup! She’s already asked me to make it again. I was pleasantly surprised that I also enjoyed it myself!
I’m always on the hunt for new Instant Pot recipes and this one was so good! It has tons of flavor and I especially loved the little bit of kick from the chipotle peppers.