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3 Can Black Bean 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.

3 Ingredient Black Bean Soup Recipe photo

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.

black bean soup in a blue bowl

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How to make 3 can black bean soup

The first time I made this easy black bean soup recipe, 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. Well, it totally passed the family test.

I swear, get yourself a cupboard of random cans and an immersion blender.  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.

black bean soup recipe with bread

Looking for spicy black bean soup?

The beautiful thing about a simple recipe is that it can be made to your liking. Oftentimes I crave spice as well as simplicity.

There are some really awesome diced tomato varieties that can give this soup a fun twist. 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.

Alternatively, you can add spices. I recommend crushed red pepper as an easy addition to this recipe. Add 1/4 to 1/2 teaspoon to the soup pot when it is boiling for the entire batch to become spicy.

Or you can add a pinch on top of an individual soup bowl. Also, topping your soup with diced jalapeños works too!

black bean soup on a spoon

Looking for vegetarian or vegan black bean soup

One of the three ingredients of this black bean soup recipe is chicken stock.

To make this recipe vegetarian or vegan, substitute the chicken stock for vegetable stock! And don’t forget to top your bowl with some vegan parm crumbles made with nutritional yeast!

Soup toppings ideas

Every soup is delicious with garnishes. And this simple soup is easily garnished. Some options to consider:

  • chives
  • cilantro
  • shredded or crumbled cheese
  • sour cream

Did you make this recipe? Tag @thethirstyfeast on IG!

3 Ingredient Black Bean Soup | honeyandbirch.com #easy

3 Ingredient Black Bean Soup Recipe

Yield: 6 servings
Cook Time: 20 minutes
Total Time: 20 minutes

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.

Ingredients

  • 2 (15.5 ounce) cans black beans
  • 1 cup of chicken broth
  • 15 ounce can diced tomatoes

Instructions

  1. Combine all ingredients in a medium pot. Bring to a boil and simmer for 10 minutes.
  2. Remove from stove and blend using an immersion blender or a traditional blender.

Notes

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.

To lower the sodium level, use low-sodium black beans and/or chicken broth.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 236mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 3g

Looking for more soup recipes? Try this chicken corn chowder –

This chicken corn chowder recipe is creamy and hearty comfort food. The recipe is easy to follow and full of veggies! | honeyandbirch.com

or this Black Bean Corn Chowder!

This black bean corn chowder is hearty and perfect for cool nights and corn season! | honeyandbirch.com
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Angela Bazzle

Thursday 21st of May 2020

Made this tonight as a quick dinner for my husband and I. Made it straight from the recipe, but did add some hot pepper seeds. Holy cow this soup is awesome!!!!

William Zitsch

Monday 22nd of January 2018

I added a dash of Blairs Ultra Death hot sauce for a little added warmth and just a dash of smoked paprika but it still needed a little salt

Laverne Smith

Saturday 21st of October 2017

This is absolutely the BEST black bean soup I've ever eaten!! And, believe me, I've tried many recipes.... I used Trader Joe's fire-roasted tomatoes, pureed in blender after initial heating. OMGosh, sooooo gooooo good. I'm taking copies of the recipe to dinner tonight so others can be as happy as I am right now after down almost half the recipe!! THANK YOU - I will be a faithful subscriber as a result!!

Alison

Saturday 9th of January 2016

Hmm, the idea of black bean soup scares me, but I do love black beans in my salsa chicken and tortilla soup, and black bean Beanitos are one of my favorite snacks... Perhaps I'll have to give this a try on a small scale :) Thanks for sharing your recipe!

Quinn Caudill

Monday 4th of January 2016

I just made the long version with dried beans and leftover holiday ham. It was good but I don't think there is enough benefit using the dried beans especially when you can get the low sodium black beans. Oh and I love my immersion blender. Thanks for sharing with us at Throwback Thursday. Hope to see you again this week. BTW your pics are awesome especially #4. What type of camera, settings and lighting did you use? Great job.

Jenny

Monday 4th of January 2016

Thanks Quinn! I make this often and agree that long vs short version (bean wise), there probably isn't any additional benefit to using dried beans. We keep canned beans on hand at all times so I can whip this up on demand.

I took these photos using a very old, used Canon Rebel EOS, a 50mm f/1.8 lens, and natural lighting. I am afraid to say I don't know which settings but I imagine I used ISO 100 (with a tripod) and f/2.2-3.5. Hope that helps!

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