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The creamy black bean soup served in a white bowl with a light blue rim and garnished with shredded Monterey jack cheese and chopped parsley. The bowl is set on a light blue table with a beige linen and a spoon to the top right side.

Creamy Black Bean Soup

This creamy black bean soup is easy to make, wholesome and delicious. In this recipe we start with canned black beans then add vegetables and spices to get a soup that’s perfect for lunch or a light dinner.
Course Soup
Cuisine American
Keyword bean soups, black beans, easy soups
Prep Time 10 minutes
Cook Time 50 minutes
processing time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 263kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 1 large Carrot diced (or use 2 if they are small/medium size)
  • 2 Celery Ribs diced
  • 1 tablespoon Tomato Paste
  • 2-3 Garlic Cloves minced
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • 2 (15 ounce) cans Black Beans, drained and rinsed
  • 4 cups Chicken Broth use vegetable broth to make it vegetarian
  • Optional topping: Sour cream chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese, avocado slices


  • Heat the olive oil in a large pot over medium heat.
  • When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
  • Add the garlic, oregano, cumin, black pepper, and tomato paste. Cooking for 1 minute, stirring frequently.
  • Next, add the black beans and chicken broth to the pot.
  • Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans, carrots and celery are very soft. They should break apart easily when pressed with a fork or spoon.
  • Keep the black bean soup at a simmer, adjust the heat as needed.

Process the soup

  • Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender (see notes) until smooth.
  • Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.


If you do not have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.


Calories: 263kcal | Carbohydrates: 42g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1722mg | Potassium: 999mg | Fiber: 16g | Sugar: 2g | Vitamin A: 2644IU | Vitamin C: 27mg | Calcium: 117mg | Iron: 5mg