This 3 ingredient black bean soup recipe is easy to make. It’s healthy, full of protein and flavor, and can be thrown together quickly! Plus, you can make it vegan by using vegetable broth instead of chicken broth.
Originally published September 2014, photos updated April 2015.
My black bean obsession strikes again! And I am experiencing a little deja vu with that sentence – I am pretty sure I have typed it here before. I really need to find a new bean.
But I haven’t and black beans are still where it’s at for me.
Black bean soup is one of our go-to recipes when I’m short on time. Since I’m obsessed with black beans, we have cans and cans of black beans in our pantry.
I’m always ready for a black bean soup craving. My cuban style black bean soup usually fits the bill, but I wanted something even easier so I made this soup recipe instead.
3 Ingredient Black Bean Soup Recipe
The first time I made this easy 3 ingredient black bean soup, I was hungry and my cupboards were bare. I kind of shot for the moon and grabbed some of the canned goods I had…threw it all in a pot and then grabbed my immersion blender.
I knew that since the main ingredient was black beans I was sure to enjoy it no matter what. But I wasn’t sure what my family would say.
It totally passed the family test.
I swear, get yourself a cupboard of random cans and an immersion blender (affiliate link). Put 3 cans together and make sure there is some liquid, and I feel you can throw a soup together too.
I garnished this recipe for black bean soup with cheese and some chives for color but really you don’t need to. Maybe I’m just biased because I like this soup recipe so much.
Red Gold makes some really awesome diced tomato varieties. If you’re at the store, stock up on cans of the diced tomatoes with green chiles. You won’t feel the need to add an extra ingredients like spices because there will be more than enough flavor.
You’re welcome. 🙂
Looking for more 3-ingredient soup recipes? Try my 3 ingredient tomato tortellini soup!
This 3 ingredient black bean soup recipe is easy to make. It's healthy, full of protein and flavor, and can be thrown together quickly! Plus, you can make it vegan by using vegetable broth instead of chicken broth.
- 2 15.5 ounce cans black beans
- 1 cup of chicken broth
- 1 14.5-15 ounce can diced tomatoes
Combine all ingredients in a medium pot. Bring to a boil and simmer for 10 minutes.
Remove from stove and blend using an immersion blender or a traditional blender.
If you want to make this a vegan soup recipe, substitute the chicken broth for vegetable broth.
Optional garnishes: sour cream, shredded cheese, green onions, chives, jalapeños.
Also, for added flavor use diced tomatoes with chiles or other flavors.
|Amount Per Serving||As Served|
|Calories 58kcal Calories from fat 7|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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Looking for more soup recipes? Try this chicken corn chowder
or this Black Bean Corn Chowder!