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–+ servings
Ella Cooks

Easy Mexican Black Bean Soup (One Pot, Budget-Friendly, Seriously Good) ​

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This is the kind of soup I make when I want something comforting, filling, and actually full of flavor, but I don’t want to think too hard about dinner. It’s made with everyday pantry ingredients, comes together in one pot, and somehow tastes even better the next day.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 cans 15 oz each black beans, rinsed and drained
  • 1 can 14.5 oz diced tomatoes with green chiles (Rotel-style)
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 bell pepper chopped (red or green both work)
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • Juice of ½ lime don’t skip
  • Fresh cilantro chopped, for serving (optional but recommended)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Immersion blender or standard blender (optional)
  • Knife and cutting board

Method
 

Method
    Build the flavor base
    1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.
    Toast the spices
    1. Add the cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds. This quick step wakes up the spices and gives the soup a deeper, warmer flavor.
    Add the main ingredients
    1. Stir in the black beans, diced tomatoes with their juices, and vegetable broth. Season lightly with salt and pepper.
    Simmer
    1. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally.
    Blend (optional but recommended)
    1. For a thicker, creamier texture, blend about one-third of the soup using an immersion blender, or carefully transfer a portion to a blender. Leave the rest chunky.
    Finish with lime
    1. Stir in the lime juice, taste, and adjust seasoning as needed.
    Serve
    1. Ladle into bowls and top with fresh cilantro. Serve hot.

    Nutrition

    Calories: 220kcalCarbohydrates: 36gProtein: 13gFat: 6gFiber: 11g

    Notes

    Serving Suggestions

    • Add crushed tortilla chips or tortilla strips for crunch
    • Top with avocado slices or a dollop of sour cream
    • Serve with warm tortillas or crusty bread
    • This also makes an excellent base for leftovers, just add rice or shredded chicken the next day.

    Tips & Variations

    • Make it spicier: Add a pinch of cayenne or extra green chiles
    • Creamier version: Stir in a splash of coconut milk or cream
    • Protein boost: Add shredded rotisserie chicken or extra beans
    • Slow cooker: Sauté aromatics first, then cook on low for 4–6 hours

    Storage & Reheating

    • Store in an airtight container in the fridge for up to 4 days
    • Freeze in individual portions for up to 3 months
    • Reheat gently on the stove or microwave, adding a splash of broth if needed
    • This soup genuinely tastes better the next day.

    FAQs

    Is this soup vegan?   
    Yes, as written it’s completely vegan.
    Can I skip blending?   
    Absolutely. It will be more brothy, but still flavorful.
    Does this taste like restaurant black bean soup?   
    It’s lighter and fresher, but just as satisfying, especially with toppings.
     

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