Canned Black Bean Soup

This healthy canned black beans soup is very easy to make. It’s perfect for a meal-prep because you can cook it once and eat a few times. Add your favorite toppings and you have a perfect bowl of soup.


For Garnish (Optional):


  1. In a medium pot, heat the olive oil. Add the sliced onions and cook stirring occasionally until the onion starts to caramelize for about 4 to 6 minutes.
  2. Add the carrot, celery, and red bell pepper. Cook stirring occasionally until the vegetables start to soften for about 4 to 5 minutes.
  3. Sprinkle the chili powder and cumin over the vegetables. Stir and wait until the spices become fragrant. This usually takes about one minute. Then add the garlic powder.
  4. Add the vegetable stock, water, and crushed tomatoes.
  5. Place half of the black beans (one can) into a bowl and mash them with a potato masher until almost all beans are broken.
  6. Add all the beans (both cans) to the soup. Season with salt a pepper.
  7. Bring to the boil. Reduce heat, cover and cook for about 25 to 30 minutes or until the vegetables are cooked through.
  8. Turn off the heat and the cilantro.
  9. To serve, garnish with avocado, fresh cilantro, and chopped red onion.


Nutrition information is a rough estimate for 1 out of 6 servings calculated for the canned black bean soup without any toppings using low sodium canned black beans and low sodium vegetable broth.


Keywords: black bean vegetable soup recipe, black bean vegetable soup, healthy black bean soup