This morning, as we dashed out of the car for school drop-off, Phoebe wrapped her arms around herself and exclaimed, “It’s chilly!” Henry quickly added, “It’s really cold!” With the unexpected brisk 70-degree weather in Austin, I felt cozy in my hoodie, especially after sweating through my fall wardrobe for weeks. Speaking of fall, I've been whipping up this comforting, simple black bean soup repeatedly.

two bowls of easy black bean soup assembled

This recipe is a lifesaver, utilizing canned black beans for convenience and maximizing every ingredient. When it’s 5:30 pm on a Tuesday, nobody wants to hunt for spices or regret not soaking beans the night before.

This soup was inspired by a black bean recipe I've cherished over the years. The secret to achieving that delicious, restaurant-quality flavor lies in keeping the beans intact and letting them simmer in their liquid for at least 20 minutes until they start breaking down into a thick soup. After making this dish countless times, it hit me that adding a bit of broth and extra aromatics would transform it into a hearty soup, especially with all the tasty Mexican toppings.

serving easy black bean soupeasy black bean soup with toppings

This soup is ideal for those chaotic weeknights when meal planning doesn’t go as intended. It’s quicker and way cheaper than ordering takeout, especially since I usually have the ingredients on hand. You can double or triple the batch and freeze portions for an even quicker meal later on. My kids devour it, especially when paired with cheese quesadillas for dipping.

serving easy black bean soup into bowl

Pro tip: for a quick version, serve the soup as is, with the beans still whole. If you prefer a creamier texture, blend half the soup and mix it back in for a richer finish. This soup can be stored in the fridge for three days or frozen for up to two months.

Check out the recipe below, and feel free to share your thoughts!

Description

Quick and Easy Black Bean Soup for Hectic Evenings

Ingredients

  • 5 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cans black beans
  • 1 quart chicken broth
  • 1 bunch fresh cilantro
  • 2 limes
  • 1 tablespoon chili powder (adjust to taste)
  • kosher salt and ground black pepper
  • for toppings: sour cream, diced avocado, sliced jalapenos, pico de gallo, tortilla chips

Instructions

  1. In a Dutch oven or stock pot, heat the olive oil over medium-high heat. Sauté the garlic and onion until softened, then add all three cans of black beans with their liquid and the chicken broth. Toss in about 8 cilantro stems, squeeze the juice of both limes, and add chili powder along with a generous pinch of salt and pepper. Increase the heat to high until boiling, then reduce to a simmer.
  2. Let the soup simmer for 20-30 minutes, until the beans begin to break down and the soup thickens to your liking. Serve in bowls and add your favorite toppings.

**For a smoother, creamier soup, blend half of it and stir back into the pot before serving.