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    March 21, 2024

    Black Bean Soup

    Whip up this smoky, veggie-packed black bean soup for a meal that cuts the prep time, not the flavor.

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    a bowl of Black Bean Soup With Smoked Sausage and bell peppers topped with sour cream and cilantro

    More bean filled soup recipes

    An Easy Black Bean Soup Recipe For A Stress Free Dinner

    We’ve put our own spin on a classic black bean soup recipe with a few lively additions: smoked sausage, bell peppers, and plenty of garlic! Our Caldo Verde also uses smoked sausage to delicious effect. The result is a black bean soup that’s full of deep, bold flavors and interesting textures. And, thanks to our trusty immersion blender, it’s also the creamiest black bean soup you’ve ever had, making it the perfect soup to serve with a warm batch of Homemade Cornbread. We’ve got plenty more soup recipes for you!

    black beans, red onion, bell pepper, chicken stock, spices and smoked sausage in prep bowls to make black bean soup

    Ingredients For Homemade Black Bean Soup

    • Olive oil

    • Red onion

    • Garlic

    • Bell peppers

    • Chicken stock

    • Black beans

    • Cumin

    • Garlic powder

    • Dried oregano

    • Chili powder

    • Smoked sausage

    Onion and bell peppers being cooked in olive oil in a large soup pot
    peppers, onion, black beans smoked sausage, stock and spices in a large soup pot

    How To Make Black Bean Soup

    1. Cook the veggies in a large pot.

    2. Add the beans, chicken stock, and spices and bring all that yumminess to a boil.

    3. Place an immersion blender into the soup pot and pulse it a few times until the desired consistency is achieved. We like to leave some whole beans and veggies for texture. Immersion blenders are a dream for this kind of job, but if you don’t have one, you could easily just ladle a portion of the soup into your standing blender and then add it back into the pot.

    4. Add the sausage. (Also, be sure NOT to blend your sausage—trust us.)

    5. Top this rich and smoky bowl of goodness with sour cream and cilantro and chow down.

    a pot of homemade Black Bean Soup With Smoked Sausage, onion and bell peppers in a pot

    Tips For Making Homemade Black Bean Soup From Scratch

    • Why Canned Black Beans: Dried beans have their place, but canned beans are just SO fast, and this soup is all about weeknight ease. After testing and retesting, we can say with lots of confidence that the soup is just as good with canned beans as dry. We also recommend our Instant Pot Black Beans as an alternative to canned.

    • Make a vegetarian version by omitting the sausage, or using a plant-based sausage) and using vegetable stock.

    • Invest in an immersion blender. Immersion blenders are one of the most cost-effective, space-saving small appliances you will ever own. This is how to thicken black bean soup!

    • If you’re storing your black bean soup in the fridge, we recommend eating it within a week. If you’d like to store it longer, you can freeze it in an airtight container for up to three months in the freezer.

    • Wanting more hearty bean recipes? Try our Red Beans and Rice or Garlicky Beans with Lemon, Dill and Trout.

    a ladle in a a pot of homemade Black Bean Soup With Smoked Sausage, onion and bell peppers in a pot
    a bowl of homemade black bean soup with peppers, onions, and smoked sausage topped with sour cream and chopped cilantro

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    Black Bean Soup

    Updated on March 21, 2024

    • Serves: 6
    • Prep Time:  10 min
    • Cook Time:  25 min
    • Calories: 399
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 small red onion, diced
    • 1 red bell pepper, diced
    • 4 cloves garlic, minced
    • 1 green bell pepper, diced
    • 4 cups chicken stock
    • 3 (15-ounce) cans black beans, drained and rinsed
    • 2 teaspoons ground cumin
    • 2 teaspoons garlic powder
    • 2 teaspoons dried oregano
    • 1 tablespoon chili powder
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 1 pound smoked sausage, ¼-inch-thick sliced
    • Fresh cilantro leaves, for serving, optional
    • Sour cream, for serving, optional
    • Minced red onion, for serving, optional

    Method

    1. Heat the oil in a large pot over medium-high heat. Once the oil is glistening, add the onion and bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until the garlic is fragrant and bell peppers begin to soften, 2 to 3 minutes more.

    2. Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt, and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes.

    3. Transfer ⅓ of the soup to a blender, let cool briefly, and blend until smooth. Return the soup to the pot. Alternatively, using an immersion blender, blend the soup in the pot until slightly thickened. Stir in the sausage and cook until warmed through, about 5 minutes.

    4. Divide the soup between bowls and top each with cilantro, sour cream, and minced onion, if using.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories399
    • Protein23 g
    • Carbohydrates44 g
    • Total Fat8 g
    • Dietary Fiber16 g
    • Cholesterol0 mg
    • sodium634 mg
    • Total Sugars4 g

    Black Bean Soup

    Questions & Reviews

    Join the discussion below.

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    • joyce

      Does this soup freeze?

      Yes, you can. When you are ready to eat it we recommend thawing completely before reheating.

    • Meagan

      Did you brown the sausage before adding it? It looks that way in the photos.

      Yes we did! But the sausage we call for is fully cooked, so you don't have to... we only did it so that it would look that much more delicious for the photo! : )

    • CJ

      Really easy and tasty soup! I modified to make in the instant pot, using 2 cups dried beans that I soaked in the morning to use that night for dinner. Followed the steps to sauté everything in the instant pot, deglazed with about 1 cup of water and then added everything else, pressure cook on high for 20 min, natural release. Stir in the sausage after. Amazing!

      Thanks CJ, we are so glad you loved it!

    • Jena

      This was delicious! It was a perfect way to stay warm and eat something that is both comfy and exciting. I love how it includes sausage, and I love how easy it is to make. This is a new favorite!

      Thanks Jena, we are so glad you loved it!

    • Beth

      This was outstanding! Super easy to make and absolutely delicious! I cooked my beans from scratch. When they were tender I added all the ingredients and let it simmer for a few hours. It had a great consistency. Definitely recommend!

      Thanks Beth, we are so glad you enjoyed it!

    • Sam

      Really Good! I used chorizo instead.

      Thanks Sam, we are so glad you liked it!

    • Christie

      This was delicious and really easy to make. I made it as written except for a couple of changes; I cut the sausage into smaller pieces and cut the amount in half, and I replaced the chilli powder with 1/2 tsp chipotle powder and 2 tsp smoked paprika. It turned out wonderfully and is now a new favourite. I paired it will a cornbread which went nicely with it.

      Love to hear this is a new favorite! Thanks so much for trying it and telling us how it went Christie!