This black bean soup is filled with flavor from simple pantry staples and chipotle peppers. It can be made in an Instant Pot, slow cooker or on the stove top!
Recipe features
- Diet-friendly: vegetarian, vegan, gluten-free, nut-free, soy-free
- Tried & tested instructions for Instant Pot, slow cooker and stove top methods
- Made using dry black beans and inexpensive pantry staples
- Super flavorful and lightly spicy!
- Great for meal prep and freezer meals
What you'll need
- Chipotle chili peppers and adobo sauce add depth, smokiness and spice. You can freeze leftover chipotle peppers in adobo sauce or use them in this instant pot chipotle corn chowder or in bean burritos with chipotle aioli.
- Smoked paprika provides a light smoky flavor.
- Black beans: Dry black beans are the star of the show. Black beans are also a good vegan iron and protein source.
- Sweet corn is added at the very end for texture and a pop of sweetness. I use frozen sweet corn and let it thaw in the fridge while the beans are cooking.
- Red bell pepper is my go to for its sweet flavor, but yellow, orange or green will work.
- Yellow onion: Red onion and white onion also work.
Step by step instructions
You can make this 3 ways. I'll show you step by step how to make it on the stove top because that involves the most hands on time.
Before you start: Start by soaking black beans overnight or for at least 6 hours. Place them in a bowl and cover with one inch water. This softens them and makes it so that they don't have to cook on the stove forever.
- Heat a 6 quarter Dutch oven or large stock pot over medium-high heat. Once hot, add olive oil. To the hot olive oil add diced onion, bell pepper and salt.
- Sauté until softened, about 6-8 minutes. Add the minced garlic and jalapeño.
- Sauté a minute more, until aromatic. Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce.
- Sauté for 30 seconds, stirring frequently to prevent burning. Add in the vegetable broth and drained soaked black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
- Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take anywhere from 2-3 hours, depending on the age of your beans and how long they soaked.
I like to use an immersion blender to blend about half of the soup. This adds a lot to the texture and really disperses the flavors into every bite!
After blending add in the corn and lime juice. Enjoy!
Recipe FAQ and expert tips
- Topping ideas: This soup is flavorful on it's own, but no good soup is complete without toppings. My favorites are diced jalapeño peppers or hot sauce, Greek yogurt or vegan sour cream, cilantro, corn for extra crunch, diced avocado
- Texture: I like to use an immersion blender to blend about half of the soup. This adds a lot to the texture and really disperses the flavors into every bite!
- Spice level: I like to use 1-2 large chili peppers and one jalapeño, which makes a pretty spicy soup. You can omit the raw jalapeño for a less spicy result.
Instant pot and slow cooker methods won't work with canned black beans. Stove top should work if you decrease the liquid and cook time but I haven't tested it myself so I can't say for sure. One pound black beans is equivalent to four cans.
Keep refrigerated in a closed container for 4-5 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
You can immersion blend half of the soup for a thicker consistency. If it's still not thick enough you blend in a drained can of black beans.
Yes, but make sure to blend in batches because the steam can build up and cause the lid to fly off! Don't fill the blender more than half way so that the steam doesn't build up. Allow the steam to vent as needed.
Yes, this freezes really well for up to 3 months. Let the soup cool to room temp before transferring to freezer safe containers. Leave at least half an inch of space at the top of each container.
Let thaw overnight in the fridge when ready to use. Reheat completely on the stove or in the microwave.
Looking for similar recipes?
If you like this recipe you'll love my Instant Pot black beans.
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Vegetarian Black Bean Soup
Ingredients
- 1 pound dry black beans see note #1
- 1 yellow onion diced
- 1 medium red bell pepper diced
- ½ teaspoon salt
- 1 jalapeno minced
- 1 cup frozen corn
- 1 chipotle chili pepper diced, see note #2
- 1 tablespoon adobo sauce from can of chipotle peppers
- 3 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 6 cups low sodium vegetable broth
- juice of one lime
- fresh chopped cilantro for serving
- 1 tablespoon olive oil for stove-top method
Instructions
Slow Cooker Instructions
- Cover the black beans in one inch of water and soak for at least 6 hours. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
- Add all ingredients to a large slow cooker. Cook on high for 7-8 hours, or until black beans are softened.
- Once the beans are very soft, use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time., as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
- Season with additional lime juice, hot sauce, and salt as needed. Enjoy!
Instant Pot Instructions
- Place all ingredients in the Instant Pot. Close the lid and place the vent to "sealing".
- Cook the soup on manual high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually.
- Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender and puree. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time, as the beans will release a lot of heat and steam. Return the pureed soup to the pressure cooker pot. Enjoy!
Stove Top Instructions
- Cover the black beans in one inch of water and soak for at least 6 hours or overnight. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
- Heat a 6 quart Dutch oven or large stock pot over medium-high heat. Once hot, add olive oil. To the hot olive oil add diced onion, bell pepper and salt.
- Sauté until softened, about 6-8 minutes. Add the minced garlic and jalapeno. Sauté a minute more, until aromatic. Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce.
- Sauté for 30 seconds, stirring frequently to prevent burning. Add in 5 cups vegetable broth (this is one cup less than the other methods) and drained black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
- Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take anywhere from 2-3 hours, depending on the age of your beans and how long they soaked.
- Use an immersion blender to blend the soup to desired consistency. Add in the thawed corn and lime juice. Taste for salt. Serve topped with fresh chopped cilantro.
Video
Notes
- Black beans: You need to soak the black beans for the slow cooker and stove top methods but not for the Instant Pot method.
- Chipotle chili peppers: You only need one can of chipotle chili peppers canned in adobo sauce. I use 1-2 jalapenos, depending on their size for a spicy soup.
- Leftovers and reheating: Keep refrigerated in a closed container for 4-5 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
- Freezing: This freezes really well for up to 3 months. Let the soup cool to room temp before transferring to freezer safe containers. Leave at least half an inch of space at the top of each container.
Check out my YouTube video where I make this recipe step-by-step.
Note: This recipe was originally shared August 2018. It was updated April 2021 to include stove top instructions, new photos and a video. The recipe remains the same.
Lisa Corbett
This soup has become a staple. My freezer is never without it in case I need some delicious nutrition in a hurry. ❤❤❤
Cassidy Reeser, RDN, LD
Awesome, that’s so great to hear!
Callie
What size instant pot did you use? Could I double the recipe in an 8qt?
Cassidy Reeser, RDN, LD
Hi Callie, I use a 6 qt Instant Pot. I think you should be able to double this recipe in an 8 qt, just make sure to not go past the maximum fill line. Hope you enjoy!