A couple of years ago, a friend of mine shared this recipe on Facebook. I pinned the recipe immediately because she raved about it, and I noticed a few months ago, that the original website that I’ve adapted the recipe from was gone! So, I decided since I made enough changes to the recipe anyway, I’d write up my own version. This easy 30 minute black bean soup is the perfect last minute meal idea.
(Just want the recipe? Feel free to skip all the way down to the bottom of this post to grab the printable version of the recipe.)
Easy 30 Minute Black Bean Soup is Fast and Flexible
One of the reasons we love this recipe so much is because you can eat it as a soup, or eat it over rice, or dip chips in it. My kids love it, and even my super picky 6-year-old requests it as his favorite meal.
But, the biggest bonus for me, is that it uses canned ingredients that I can stock up on, and this is a great fall back recipe if I don’t have dinner planned. And, it tastes so good it seems like a lot more work than it really is. That means that in just 30 minutes, you can have this whipped up and on your table.
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Garnish, Serve, and Enjoy!
Easy 30 Minute Black Bean Soup
This easy 30 minute black bean soup is the perfect last minute meal idea with simple ingredients that you can always have on hand when you're in a pinch. Serve over rice or eat as soup.
- 4 cans (15 oz each) black beans, rinsed and drained, divided
- 2 cans (10 oz each) original Rotel diced tomatoes & green chilies
- 1 Tbsp. olive oil
- 1 Medium Onion, diced
- 6 cloves garlic, minced
- 1 Tbsp. Ground cumin
- 1 Cup Chicken Broth
- 1/2 tsp. red pepper flakes
- 2 tsp. worcestershire sauce
- Salt to taste
- Greek yogurt (garnish)
- green onions (garnish)
- shredded cheddar cheese (garnish)
- In a blender or food processor, add 2 cans of black beans and 2 cans of Rotel tomatoes and process until smooth. Set aside.
- Add oil to a large stockpot and heat over medium heat. Sautee onions until translucent. Add garlic and cumin and stir for another minute.
- Next, add chicken broth and let simmer for one minute.
- Add bean and Rotel mixture and stir.
- Then, add remaining 2 cans of (whole) beans.
- Finally, add Worcestershire and red pepper. Make sure you mix well, and heat on medium high until boiling. Then reduce heat, cover and simmer for 10-15 minutes. Season with salt to taste.
- Optional: Top soup with Greek yogurt, green onions, and cheddar cheese. You could also serve over rice or with chips.
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Jill Robbins says
This is really similar to a recipe that I make in the fall – but our soup has canned pumpkin in it. It sounds really weird but my kids tear it up. We’ll have to try this version, too!
How much canned pumpkin did your recipe call for?
Shannon M. says
This was FANTASTIC! I had leftover bell peppers in the fridge and added them and a can of corn to the soup and it brought it up a whole other notch. Thanks for a great recipe!
I’m so glad you liked it!! I’ll have to try that some time!
Very good! I used one less can of bean and added some sliced andouille sausage.
I think this has to be the best black bean soup I have made in quite some time.
I am I’ll right now so hopefully the garlic will help. Lol
Thank you for posting this truly awesome recipe!
Should say I am ill right now…lol
Thank you for a great recipe! It was plenty spicy for us without the red peppers! Immersion blender worked great for first step.
This sounds delicious! About how many servings would you say this recipe makes?
Deb Matheson says
This was such a delicious and filling soup. Easy to make too. Thanks for sharing, this will definitely be on my fall/winter soup list
Made tonight and added rotisserie chicken, half a can of corn and half a can of diced potatoes I had in the pantry and it made for a filling meal! Topped off with some cheddar cheese and a few tortilla chips to dip. Yum!
D M Kay says
This recipe sounds delicious, and wonder of wonders, I have all the ingredients in the house (which is no small miracle, as that ‘Rotel canned tomatoes and chilies’ item is quite rare in Canadian grocery stores. But I’ve recently been on an enchilladas kick, and was lucky enough to find them in a store nearby. With the cumin, they add just the right amount of Tex-Mex flavour to my dishes). As a single person, I will halve your recipe which sounds like it will be quite easy to do. I very much like the other readers’ suggestions of adding some potatoes, corn, and/or chicken, but will try it first as is and then add the ‘flair’ when I make it next. Thanks!!
This was soo yummy! I’ve recently gone vegan so all I had to do was use vegetable broth instead of chicken and dairy free toppings. It was perfectly spicy and delicious!
This soup is such a keeper! Thank you for the recipe!