Easy Black Bean Soup for Two Recipe

Name: Easy Black Bean Soup for Two
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 1 small jalapeno, seeded and diced; 1 Tablespoon chili powder; 1 teaspoon cumin; 1/4 teaspoon oregano; 3 (15.25 oz) cans black beans; 1 1/2 cups water or vegetable broth; salt to taste

Cook Time: 25 minutes

Ingredients

This recipe is designed for 2 servings. Ingredient amounts adjust automatically for larger batches, but cooking times remain the same.

2 teaspoons olive oil
1/2 cup chopped onion
1 small jalapeno, seeded and finely diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
3 (15.75 ounce) cans no-salt black beans, divided
1 1/2 cups water or vegetable broth
Salt, to taste

Directions

In a large skillet or saucepan, warm the olive oil over medium-high heat.
Add the chopped onion and diced jalapeno. Saut until the onions become translucent, approximately 5 minutes.
Stir in chili powder, ground cumin, and oregano, allowing the spices to release their aroma for a minute.
Take one can of black beans and puree them in a blender until smooth. Add this creamy mixture to the pot.
Drain and rinse the remaining two cans of black beans, then add them to the pan.
Pour in the water or vegetable broth and bring the chili to a gentle boil.
Lower the heat and let it simmer for 20 minutes, stirring occasionally.
Adjust seasoning with salt to your preference before serving.

Nutrition Facts (per serving)

Calories: 205
Total Fat: 6g (7% DV)
Saturated Fat: 1g (4% DV)
Cholesterol: 0mg (0% DV)
Sodium: 127mg (6% DV)
Total Carbohydrate: 32g (12% DV)
Dietary Fiber: 11g (38% DV)
Total Sugars: 4g
Protein: 9g (19% DV)
Vitamin C: 11mg (13% DV)
Calcium: 98mg (8% DV)
Iron: 4mg (24% DV)
Potassium: 626mg (13% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on your calorie needs.

**Nutrient information is based on available data. For medically restrictive diets, consult a healthcare professional before preparing.

The Story Behind Black Bean Soup

Black bean soup has deep roots in Latin American cuisine, particularly in countries like Mexico, Brazil, and Cuba. Its history dates back centuries, as black beans were a staple in the diets of indigenous peoples long before European colonization. In these early communities, black beans were valued not only for their flavor but also for their high protein and fiber content, making them essential for sustenance. Over time, black bean soup evolved as a comforting, nutrient-rich dish that could be easily adapted to local ingredients and cooking methods.

Regional Variations

Across Latin America, black bean soup takes on distinct regional characteristics. In Cuba, frijoles negros often includes bell peppers, onions, and a touch of vinegar for a slightly tangy finish. Mexican versions may feature cumin, chili powder, and smoked paprika, giving the soup a rich, earthy flavor profile. In Brazil, feijo preto is frequently served alongside rice and garnished with fresh herbs like cilantro. These regional twists highlight the versatility of black beans while reflecting the unique culinary traditions of each area.

How It Differs from Similar Dishes

While black bean soup shares similarities with other legume-based soups, such as lentil or navy bean soups, it stands out due to its dense, creamy texture and distinct earthy flavor. Blending part of the beans creates a thick base while leaving some whole beans provides texture, unlike pureed lentil soups which are usually uniform. The use of specific spices like cumin, oregano, and chili powder further differentiates black bean soup, giving it a warm, aromatic profile that is unique among bean soups.

Where Black Bean Soup Is Typically Served

Black bean soup is incredibly versatile and can be enjoyed in various settings. It is commonly served as a starter in Latin American restaurants, paired with warm tortillas or cornbread. At home, it functions as a comforting main course, often accompanied by rice, fresh vegetables, or a dollop of sour cream. Its simplicity and ease of preparation make it a favorite for weeknight dinners, casual gatherings, and even meal prep for busy weeks.

Interesting Facts About Black Bean Soup

Black beans are packed with antioxidants, which contribute to their dark color and offer health benefits beyond their protein content.
The soup can be easily adapted to vegetarian or vegan diets by using vegetable broth and omitting any meat-based toppings.
In some cultures, black bean soup is associated with luck and prosperity, often served during New Year celebrations.
Blending a portion of the beans not only creates a creamy consistency but also intensifies the flavor, making it taste richer without adding cream or dairy.
Despite its simplicity, black bean soup can be elevated with garnishes like avocado, fresh herbs, lime juice, or crumbled cheese, allowing for endless customization.

FAQ about Easy Black Bean Soup for Two Recipe

Yes, you can make the soup spicier by adding more jalapenos or using a hotter chili variety. Some reviewers also suggest adding extra spices like ancho chili powder or cayenne pepper.

Yes, while black beans are used in this recipe, you can substitute them with other beans like pinto or kidney beans. Just note that the flavor and texture might differ slightly.

Absolutely! This soup stores well in the refrigerator for up to 3 days. You can also freeze it for longer storage, though the texture of the beans may change slightly after freezing.

Many reviewers have added fresh ingredients like cilantro, lime juice, or shredded cheese to enhance the flavor. You can also top it with sour cream, diced tomatoes, or tortilla chips for added texture.

Yes, this soup can easily be made vegan by using vegetable broth instead of chicken broth and ensuring all other ingredients are plant-based.

To reduce sodium, use low-sodium or no-salt-added canned beans and broth. Rinsing the canned beans before adding them to the soup can also help reduce the sodium content.

Yes, you can double the recipe. Just be sure to adjust the pot size accordingly and allow for a little extra cooking time if needed.

This soup pairs well with cornbread, rice, or a fresh salad. You can also serve it with toppings like shredded cheese, sour cream, or cilantro for added flavor.

Yes, an immersion blender works great for blending the soup directly in the pot. This can save you time and reduce cleanup.

The soup takes about 25 minutes to cook after you start heating the oil. This includes cooking the onions, simmering the soup, and blending the beans.

Comments

IcyNori3102

10/06/2025 01:52:54 PM

I always add a splash of lemon juice to black bean soup. It is shocking how it brightens the flavor.

Tina

11/18/2024 04:47:43 PM

Rinsed the beans and the sodium off. Increased spice amounts. Also - Added ancho chile powder, garlic, pepper, lime juice, and used bone broth.

Kitchy Katch

11/19/2024 12:04:34 AM

Mine is very much like your recipe. I usually use the immersion blender on 1 1/2 cans of the cooked beans, onion, etc. Then I add 1 1/2 cans of beans to blended soup. It is so easy to make. One if my go too dishes when I do not have much time. It is delicious.

ZippyDate9490

12/01/2024 10:39:22 PM

Super recipe, although I seem to change everything I make to some extent! I did not do the blender thing with the third can of beans, two cans of rinsed low sodium (yep, rinsed the salt off, lol), another cup of vegetable broth (Better Than Boullion with extra seasonings is a great choice), the jalapeno pepper was perfect and little bit bigger, then added a whole lot of fresh chopped cilantro, which made it fabulous! Thank you and I forgot the lemon juice, will do that next time, thank you for the suggestion!

SadFork3739

11/18/2024 05:42:51 PM

3 cans of beans for 2 servings of soup? I love black bean soup but that many beans and I’d have indigestion for a week. And as others have said, you’d have to use the lowest sodium products for this recipe to be healthy.

Lela

11/07/2024 01:34:36 AM

My husband and I loved this recipe. The soup had great flavor and was so easy to make. I added some shredded cheese, taco chips, and tomatoes for garnish. Thanks for the great recipe Nicole!

Dee

11/18/2024 04:33:08 PM

To answer one of the questions - I always use low-sodium beans instead of regular. Hope this makes you feel better about the salt intake.

Christina

11/01/2024 12:39:19 AM

Simple, delicious and a new family favorite!! Made as written and would not change a thing!! I used chicken broth which added a nice flavor.

Diana R

11/27/2024 09:27:30 PM

I made it! It was easy and delicious substituted chicken broth and put shredded cheese and sour cream on top at the end. Would definitely make again

EmmyT

11/19/2024 11:07:08 PM

I doubled the recipe and used chicken broth for my liquid. This is a lovely, flavorful and quick recipe. Fantastic!

SaucyTart6951

11/19/2024 08:17:08 PM

I used an adobe pepper rather than plain jalapeño and added 2 cloves of garlic. Used cornbread as a side. Excellent flavor!

Ruth J Samelson-Williams

08/17/2025 09:33:07 PM

This recipe was easy to follow It has simple ingredients Came together quite quickly I added a carrot, half of red pepper. I added extra onion and a clove of garlic. I also added half juice one lemon to brighten the flavor I served it with rice and a small salad to complete the meal It was very tasty and delicious I will probably make it again soon

Evelyn Miller

05/10/2025 05:00:58 PM

I made this delicious soup today, and will be making it again! The only thing I did differently was omit the jalapeno and use fresh grated ginger. This recipe is a winner!

allbetz

05/07/2025 11:48:26 PM

I have made this several times now & we love it! Today I made it for lunch and it was so good we had it again for dinner!! Such a delicious soup using such simple ingredients! I do add more onion as well as lots of diced celery, carrots, jarred jalapeños and red pepper if I have it. I also double the seasonings and broth (at least). Since we like to eat it with rice, I don’t blend any of it. I just leave it soupy I serve it with more raw chopped onions on top DELICIOUS!!

dds

12/10/2024 10:22:22 AM

It wa ok. You really do have to use salt free beans, or else don't add any more salt! Had no jalapeno. Salsa addition was great. If there's a next time, think I may add a veg, like cubed butternut or acorn squash.

Alexander Wilson

12/09/2024 09:07:19 PM

Can’t stop thinking about making it again.

SaucyTart6951

11/19/2024 08:17:08 PM

I used an adobe pepper rather than plain jalapeño and added 2 cloves of garlic. Used cornbread as a side. Excellent flavor!

NiftySpam2670

11/18/2024 07:52:56 PM

Easy to use receipe

desertfox

11/18/2024 05:43:09 PM

I used S&W Brand Low Sodium Black beans wit only 140 gms of sodium per can. We Loved the taste.

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