31 Delicious Black Bean Soup Recipes to Savor

As the weather cools down, nothing beats a warm, comforting bowl of black bean soup. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these recipes offer something for every taste and occasion. From spicy southwestern versions to creamy vegan options, get ready to discover your new favorite soup that’s both nutritious and delicious.

Smoky Black Bean and Vegetable Soup

Yesterday, as the autumn chill finally settled in, I found myself craving something warm and nourishing. My kitchen smelled incredible after I whipped up this smoky black bean and vegetable soup—it’s become my go-to for cozy evenings when I want something hearty but don’t feel like spending hours cooking.

Ingredients

– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 medium carrots, sliced into ¼-inch rounds
– 1 tsp smoked paprika
– ½ tsp cumin
– 4 cups vegetable broth
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup frozen corn
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp fresh lime juice
– ¼ cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chopped red bell pepper and sliced carrots, cooking for 5 minutes until slightly softened.
5. Sprinkle in the smoked paprika and cumin, stirring for 30 seconds to toast the spices.
6. Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add the rinsed black beans, diced tomatoes with their juices, and frozen corn.
8. Season with salt and black pepper, then bring the soup to a boil over high heat.
9. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the carrots are tender when pierced with a fork.
10. Stir in the fresh lime juice just before serving.
11. Ladle the soup into bowls and garnish with chopped cilantro if desired.
What I love most is how the smoky paprika melds with the tender vegetables and creamy black beans, creating a broth that’s both rich and bright from the lime. Try serving it with a dollop of Greek yogurt or crushed tortilla chips for extra texture—it’s perfect for dipping crusty bread on a chilly night.

Spicy Black Bean Tortilla Soup

Keeping warm on chilly evenings calls for a bowl of something truly comforting, and this Spicy Black Bean Tortilla Soup has become my go-to solution. I first discovered this recipe during a particularly rainy weekend when I was craving something hearty but didn’t want to spend hours in the kitchen—it’s become a staple ever since, especially when I need a quick, satisfying meal that feels homemade.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder (adjust to taste)
– 1 tsp ground cumin
– 1 (15 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups vegetable broth
– 1 cup corn kernels (frozen or canned)
– 1 lime, juiced
– Salt to taste
– Tortilla strips for garnish
– Fresh cilantro for garnish
– Sour cream for serving (optional)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle in 1 tbsp chili powder and 1 tsp ground cumin, stirring constantly for 30 seconds to toast the spices.
5. Pour in 1 can of drained and rinsed black beans, 1 can of undrained diced tomatoes, and 4 cups vegetable broth.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes.
7. Add 1 cup corn kernels and simmer for an additional 5 minutes.
8. Squeeze in the juice of 1 lime and season with salt to taste.
9. Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and a dollop of sour cream if desired.

Out of the pot, this soup boasts a brothy yet hearty texture with tender beans and corn in every spoonful. The spice from the chili powder melds beautifully with the bright lime, making it perfect for dunking extra tortilla strips or serving over a bed of rice for a more filling meal.

Cuban Black Bean Soup with Lime

My love for Cuban black bean soup started on a rainy afternoon in Miami, when a tiny family-run restaurant served me a steaming bowl that instantly transported me to Havana. I’ve been perfecting my own version ever since, and this recipe captures that same soul-warming comfort with a bright lime finish that cuts through the richness perfectly.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound dried black beans, rinsed
• 6 cups vegetable broth
• 2 bay leaves
• 1 tablespoon white vinegar
• 2 teaspoons salt
• 1/4 cup fresh lime juice (from about 2 limes)
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Stir in 4 minced garlic cloves and cook until fragrant, 30 seconds.
4. Add 1 diced green bell pepper and cook until slightly softened, 3-4 minutes.
5. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, toasting for 30 seconds until aromatic.
6. Pour in 1 pound rinsed black beans and 6 cups vegetable broth.
7. Add 2 bay leaves and bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 1 hour 30 minutes until beans are tender.
9. Remove bay leaves and stir in 1 tablespoon white vinegar and 2 teaspoons salt.
10. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
11. Stir in 1/4 cup fresh lime juice just before serving.
12. Garnish with 1/4 cup chopped fresh cilantro.

Perfectly creamy yet textured, this soup delivers deep earthy flavors from the slow-simmered beans balanced by the bright acidity of lime. I love serving it with warm tortillas for dipping, or for a heartier meal, top it with a dollop of sour cream and diced avocado to make it truly restaurant-worthy.

Mexican Black Bean and Corn Soup

There’s something about the first chilly evening of fall that sends me straight to my soup pot. This Mexican Black Bean and Corn Soup has been my go-to comfort food for years—it’s the recipe I make when I want something hearty but don’t feel like spending hours in the kitchen.

Ingredients

– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp chili powder (adjust for spice preference)
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (15 oz) can corn kernels, drained
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes with juices
– 1/4 cup fresh cilantro, chopped (plus extra for garnish)
– 1 lime, cut into wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and slightly golden around the edges.
3. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Sprinkle in ground cumin and chili powder, toasting the spices for 30 seconds to deepen their flavor.
5. Add black beans, corn, vegetable broth, and diced tomatoes with their juices to the pot.
6. Bring the soup to a boil, then immediately reduce heat to low and simmer uncovered for 20 minutes.
7. Use a potato masher to gently crush about one-third of the beans against the pot bottom to thicken the soup.
8. Stir in chopped cilantro and simmer for 2 more minutes.
9. Ladle the soup into bowls and serve immediately with lime wedges on the side. During the final simmer, I always taste and add a pinch of salt if needed since broth saltiness varies. Don’t skip the lime squeeze at the end—the bright acidity really makes the flavors pop. For a creamier texture, blend half the soup before returning it to the pot. Don’t be surprised when this becomes your new favorite soup—the creamy black beans and sweet corn create the most satisfying texture, while the cumin and lime give it that authentic Mexican flair. I love serving it with tortilla chips for dipping or topping it with avocado slices for extra richness.

Hearty Black Bean Quinoa Soup

Just last week, as the crisp autumn air settled in, I found myself craving something warm and nourishing—the kind of meal that feels like a cozy blanket in a bowl. This hearty black bean quinoa soup has become my go-to for busy weeknights, especially when I want something healthy without sacrificing flavor. I love how the quinoa thickens the broth naturally, making it feel indulgent yet totally wholesome.

Ingredients

• 1 tbsp olive oil (or avocado oil for a different flavor)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced (use 3 if you love garlic like I do)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth (low-sodium preferred)
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup uncooked quinoa, rinsed well
• 1 cup frozen corn
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let it brown).
4. Add 1 tsp cumin and 1/2 tsp smoked paprika, toasting for 30 seconds to deepen flavors.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the pot bottom.
6. Add rinsed black beans and 1/2 cup quinoa, stirring to combine.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes (tip: the quinoa should be tender but still slightly chewy).
8. Stir in 1 cup frozen corn and cook for 3 more minutes until heated through.
9. Remove from heat and stir in 2 tbsp lime juice and 1/4 cup cilantro (tip: adding lime off-heat preserves its bright flavor).

Oh, the way the quinoa makes this soup so satisfyingly thick while the black beans add that creamy texture—it’s pure comfort in every spoonful. I love serving it with extra lime wedges for squeezing over the top, or sometimes I’ll top it with diced avocado for extra creaminess that contrasts beautifully with the smoky broth.

Creamy Black Bean Coconut Soup

Very few things comfort me more than a pot of soup simmering on the stove, especially when it’s this creamy black bean coconut soup. I first made it during a rainy weekend when I was craving something hearty but didn’t want to spend hours in the kitchen, and now it’s my go-to for busy weeknights.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups vegetable broth
• 1 lime, juiced
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Add 1 tbsp ground cumin and 1 tsp smoked paprika, toasting the spices for 1 minute to deepen their flavor.
5. Pour in 2 cans of rinsed black beans, 1 can of coconut milk, and 4 cups vegetable broth, stirring to combine.
6. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
7. Use an immersion blender to puree about half of the soup directly in the pot, leaving some beans whole for texture—if you don’t have one, carefully transfer half to a countertop blender, blend until smooth, and return it to the pot.
8. Stir in the juice of 1 lime and season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Ladle the soup into bowls and top with fresh cilantro.

But what I love most is how the coconut milk gives it a velvety richness without being heavy, while the lime brightens everything up. Serve it with warm tortillas or a scoop of rice for a complete meal that feels both cozy and fresh.

Chipotle Black Bean Soup with Avocado

Sometimes you just need a bowl of soup that feels like a warm hug after a long day. I first made this chipotle black bean soup during a chilly autumn evening when I was craving something hearty but didn’t want to spend hours in the kitchen—it’s become my go-to comfort food ever since. The smoky chipotle paired with creamy avocado is a combination I find myself craving year-round.

Ingredients

– 2 tablespoons olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 2 (15-ounce) cans black beans, rinsed and drained
– 4 cups vegetable broth
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon adobo sauce from the can
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 ripe avocados, diced
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
3. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Sprinkle in 2 teaspoons cumin and 1 teaspoon oregano, toasting for 30 seconds to release their oils.
5. Pour in rinsed black beans, 4 cups vegetable broth, minced chipotle peppers, and 1 tablespoon adobo sauce.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes.
7. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
8. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper, then simmer for 5 more minutes.
9. Ladle the soup into bowls and top with diced avocado, chopped cilantro, and a squeeze of fresh lime juice. Creamy avocado chunks melt slightly into the smoky broth, creating the most luxurious texture that’s both hearty and refreshing. I love serving this with warm tortilla chips for dipping, or sometimes I’ll add a dollop of Greek yogurt for extra creaminess.

Southwestern Black Bean and Sweet Potato Soup

Just last week, as the crisp autumn air settled in, I found myself craving something warm and comforting yet packed with flavor. This Southwestern Black Bean and Sweet Potato Soup was my answer—a cozy, one-pot wonder that’s become a staple in my kitchen. I love how the sweet potatoes melt into the broth, creating a velvety texture that’s perfect for chilly evenings.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 tsp ground cumin
– 1 tsp chili powder (adjust to spice preference)
– 4 cups vegetable broth
– 2 (15-oz) cans black beans, rinsed and drained
– 1 cup frozen corn
– 1 lime, juiced
– Salt to taste (start with 1/2 tsp)
– Fresh cilantro for garnish (optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1–2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden but not browned.
4. Add 2 cubed sweet potatoes, 1 tsp cumin, and 1 tsp chili powder, tossing to coat evenly for 2 minutes to toast the spices.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 15–20 minutes until the sweet potatoes are fork-tender but not mushy.
8. Stir in 2 cans of rinsed black beans and 1 cup frozen corn, simmering uncovered for 5 minutes to heat through.
9. Remove from heat and stir in the juice of 1 lime and salt to taste, starting with 1/2 tsp.
10. Ladle the soup into bowls and garnish with fresh cilantro if desired.

Ladle this soup into bowls and watch as the sweet potatoes break down slightly, thickening the broth into a creamy, hearty consistency. The lime juice brightens the earthy cumin and chili, while the black beans add a satisfying bite. For a fun twist, I love serving it with crunchy tortilla strips or a dollop of cool avocado crema—it’s like a hug in a bowl!

Vegan Black Bean and Kale Soup

During the chilly autumn evenings, I find myself craving a bowl of something hearty and nourishing. This vegan black bean and kale soup has become my go-to comfort food—it’s the kind of recipe I whip up on busy weeknights when I need a quick, wholesome meal that doesn’t skimp on flavor. Plus, it’s a fantastic way to use up any wilting kale lingering in the fridge!

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 bunch kale, stems removed and leaves chopped
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 tablespoon lime juice (freshly squeezed for best flavor)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1–2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Sprinkle in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, toasting for 30 seconds to deepen their flavors.
5. Pour in 4 cups vegetable broth and 2 cans of rinsed black beans, stirring to combine.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes.
7. Stir in 1 bunch of chopped kale leaves and cook for 5 minutes until wilted and tender.
8. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting if needed after tasting.
9. Remove the pot from heat and stir in 1 tablespoon lime juice just before serving. Velvety black beans and tender kale create a satisfying texture, while the smoky cumin and bright lime make each spoonful pop. I love topping mine with avocado slices or a dollop of vegan sour cream for extra creaminess!

Instant Pot Black Bean and Tomato Soup

Zesty and comforting, this Instant Pot black bean and tomato soup has become my go-to weeknight lifesaver. I first threw it together during a hectic Tuesday when my pantry was nearly bare, and now it’s in our regular rotation—perfect for those evenings when you want something hearty without the fuss.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups vegetable broth
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 tbsp lime juice
– Fresh cilantro for garnish (optional)

Instructions

1. Press the “Sauté” button on your Instant Pot and let it heat for 2 minutes.
2. Add 1 tbsp olive oil to the pot and swirl to coat the bottom.
3. Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add 1 tsp ground cumin and 1/2 tsp smoked paprika, stirring constantly for 30 seconds to toast the spices.
6. Pour in 4 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add the rinsed black beans, diced tomatoes with their juices, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
9. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
10. Stir in 1 tbsp lime juice until fully incorporated.
11. Ladle the soup into bowls and garnish with fresh cilantro if desired.

The soup develops a wonderfully creamy texture from the softened black beans, with the smoked paprika adding a subtle depth that plays beautifully against the bright tomato base. I love serving it with a dollop of Greek yogurt or alongside crusty bread for dipping—it makes the whole house smell like a cozy café.

Black Bean Soup with Cilantro and Lime

Getting cozy with a bowl of black bean soup has become my go-to comfort food ritual, especially during these crisp autumn evenings when I want something nourishing but don’t feel like spending hours in the kitchen. I first discovered this version during a trip to the Southwest, where the bright cilantro and zesty lime completely transformed my expectations of what bean soup could be.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (from about 1 lime)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent and soft, stirring occasionally for 6-8 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle in cumin and chili powder, toasting the spices for 1 minute while stirring constantly to prevent burning.
5. Add black beans and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes to allow flavors to meld.
7. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
8. Stir in chopped cilantro, lime juice, salt, and black pepper until fully incorporated.
9. Simmer for an additional 5 minutes to allow the flavors to combine.

Perfectly balanced between creamy and chunky, this soup delivers a wonderful textural experience that feels both rustic and refined. The bright lime cuts through the earthy beans beautifully, while the cilantro adds that fresh pop that makes each spoonful exciting. I love serving it with crispy tortilla strips or over rice for a heartier meal that still feels light and vibrant.

Black Bean Soup with Chorizo and Red Pepper

As the crisp autumn air settles in, I find myself craving hearty, comforting soups that warm you from the inside out. There’s something magical about how the smoky chorizo and sweet red peppers meld together in this black bean soup—it’s become my go-to recipe when I need a quick yet impressive dinner that feels like a hug in a bowl.

Ingredients

• 1 tablespoon olive oil (or any neutral oil)
• 8 ounces chorizo, casings removed
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 8 ounces chorizo and cook, breaking it up with a spoon, until browned and crumbly, 5-7 minutes.
3. Tip: Use a slotted spoon to remove excess grease if needed, but leave about 1 tablespoon for flavor.
4. Add diced onion and red bell pepper to the pot and cook until softened, 5-6 minutes, stirring occasionally.
5. Stir in minced garlic and 1 teaspoon ground cumin and cook until fragrant, 30 seconds.
6. Tip: Toasting the cumin briefly enhances its earthy flavor without burning it.
7. Pour in rinsed black beans, 4 cups chicken broth, 1 bay leaf, and 1/2 teaspoon smoked paprika.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Remove the bay leaf and use an immersion blender to partially puree the soup until slightly thickened but still chunky.
10. Tip: For a smoother texture, blend longer; for more texture, blend briefly.
11. Season with salt to taste and simmer for another 5 minutes.
12. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.

But what truly makes this soup special is its velvety texture with bursts of chorizo and tender beans. Serve it with warm tortillas or over rice for a complete meal that’s both rustic and deeply satisfying.

Black Bean and Pumpkin Soup

Brisk autumn evenings always have me craving something warm and nourishing, and this black bean and pumpkin soup has become my go-to comfort food. I first made it during a particularly chilly October when I needed to use up some leftover pumpkin puree, and now it’s a seasonal staple in our house.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
– 4 cups vegetable broth
– 1/2 cup heavy cream (or coconut milk for dairy-free)
– Salt to taste (start with 1/2 teaspoon)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Sprinkle in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, toasting the spices for 30 seconds to release their oils.
5. Pour in rinsed black beans and stir to coat with the spice mixture.
6. Add pumpkin puree and vegetable broth, stirring until fully combined.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover and simmer for 20 minutes, allowing flavors to meld together.
9. Carefully blend the soup using an immersion blender until smooth, or transfer to a countertop blender in batches.
10. Stir in 1/2 cup heavy cream until fully incorporated.
11. Season with salt, starting with 1/2 teaspoon and adding more if needed.
12. Simmer for an additional 5 minutes to heat through.

Perfectly creamy with a subtle sweetness from the pumpkin, this soup develops an incredible depth from the smoked paprika. I love serving it with a dollop of sour cream and crispy tortilla strips for contrasting textures that make each spoonful exciting.

Simple Black Bean and Ham Soup

Just last week, as the crisp autumn air settled in, I found myself craving something hearty yet simple—the kind of meal that simmers all afternoon and fills the kitchen with comforting aromas. This black bean and ham soup has been my go-to for years, especially on busy weeknights when I want maximum flavor with minimal effort. I love how the ham adds a smoky depth that makes this feel far fancier than it actually is!

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 (15 oz) cans black beans, rinsed and drained
– 4 cups low-sodium chicken broth
– 1 cup diced cooked ham
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 bay leaf
– 1 tbsp fresh lime juice
– Optional: chopped cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 30 seconds until golden but not browned.
4. Pour in rinsed black beans, 4 cups chicken broth, and 1 cup diced ham.
5. Add 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1 bay leaf.
6. Bring soup to a boil over high heat, then reduce to low and simmer uncovered for 25 minutes.
7. Remove bay leaf and use a potato masher to gently crush about one-third of the beans against the pot bottom.
8. Stir in 1 tbsp fresh lime juice just before serving.
9. Ladle soup into bowls and garnish with chopped cilantro if desired.

Really, what makes this soup special is how the beans break down slightly to create a naturally thick, creamy texture without any dairy. The smoked paprika and cumin give it this warm, earthy flavor that pairs perfectly with the salty ham. Try serving it with warm cornbread for dipping, or top with a dollop of sour cream for extra richness—it’s become my favorite way to use up leftover holiday ham!

Conclusion

Outstanding black bean soups await in this collection! Whether you’re craving creamy, spicy, or classic flavors, these recipes offer something for every home cook. We hope you find new favorites to warm your kitchen and satisfy your taste buds. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference!