5 Ingredient Black Bean Soup
This vegan black bean soup recipe is deliciously spicy and it’s made with only 5 ingredients. You can have it ready on the table in just 15 minutes!
I love black bean soup because it’s hearty and filling with plenty of flavor. This recipe uses salsa as a shortcut to a delicious soup. By using a jar of your favorite tomato salsa, you’re adding extra vegetables and tons of flavor with minimal effort.
The Best Ingredients for Black Bean Soup
I love using Green Mountain Gringo’s medium salsa in this recipe. I’ve also tried it with salsa from Trader Joe’s and the Kroger store brand and they’ve all turned out great! If you like things on the spicier side, use a medium salsa but if you’re not sure what spice level you want, stick to mild. You can always add a little more chili powder if you like it extra spicy!
It’s also important to use high quality diced tomatoes. I love the 365 Brand from Whole Foods) or Muir Glenn. Lower quality canned tomatoes can give off a metallic, acidic aftertaste, so make sure you use a good brand.
Black Bean Soup Topping Ideas
- Sour cream
- Cheddar cheese
- Tortilla chips
What to Serve with Black Bean Soup
Try serving this soup with Oven-Baked Tacos or Mexican Street Corn Salad! It’s great with a side of chips and guacamole, or you can serve it alongside these vegan enchiladas!
More Black Bean RecipesPrint
Quick & Easy Black Bean Soup [Vegan & Gluten-Free]
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
This vegan and gluten-free black bean soup recipe is delicious, and it’s made with only 5 ingredients. You can have it ready on the table in just 15 minutes!
- 2 15oz cans black beans (do NOT drain them!)
- 1 15oz can petite diced tomatoes
- 1 cup tomato salsa
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- Optional toppings: fresh cilantro, avocado, etc.
- In a large pot, add in your black beans, including the liquid in the can.
- Add the tomatoes and salsa, cumin, and chili powder.
- Cook over low heat for 10-15 minutes, then remove from heat and let cool slightly before serving.
- When ready to serve, top with sliced avocado or a sprinkle of fresh cilantro, if you’re using additional toppings!
I recommend buying low sodium or no salt added black beans. Since this recipe uses the liquid in the can, the sodium can add up quickly if you’re using regular canned black beans.
Keywords: Black Bean Soup
We usually top our black bean soup with avocado slices and fresh cilantro, but this soup has plenty of flavor on its own! It reheats well, so you can easily make a double batch and pack it for lunch during the week. I’d also like to point out that a serving of this contains 20g of plant-based protein for less than 350 calories. Not bad for a vegan soup recipe!
If you’re looking for other quick and simple soup recipes, try this spicy chickpea chili. It uses the same salsa hack, but with salsa verde, so it has a totally different flavor.
What’s your favorite super quick dinner?
This post was originally published November 2015. Updated March 2018.
Yum, this looks so comforting on this rainy day! And, congrats on your cookbook!
I haven’t had black bean soup in so long and this looks so good. It has definitely peaked my interest.
This soup looks so tasty and comforting!
Oh wow! I love how easily this comes together. So perfect for a windy day like today. Congrats on your cookbook!
This soup looks fabulous. I much prefer a chunky version to a creamed black bean soup. Perfect way to stay full and keep healthy.
You had me at “quick and easy”! I love the simple recipes that are delicious and loved by all and this looks like just that! Thanks for sharing!
My husband is a HUGE black bean fan, so I’ll have to make this for us! Looks amazing 🙂
This soup looks wonderful! It is actually snow No more here today, so this looks like the perfect lunch for me & my kids to enjoy and stay warm!
Great recipe! Love the simplicity and full flavor!