Easy Pantry Black Bean Soup

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This pantry-staple soup is so flavorful, you’ll be happy you have this recipe in your back pocket. For added nutrition, serve a poached or over-easy egg on top. You can also use bits of leftover meats in the soup, like pulled pork, grilled chicken or steak bites.


  • 1 medium yellow onion, chopped
  • 1 teaspoon sea salt
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon chili powder
  • 2 (15-ounce) cans black beans including the liquid in the can
  • 2 chipotles peppers canned in adobo sauce, chopped, plus 2 tablespoons sauce
  • 1½ cups vegetable broth
  • 1 tablespoon lime juice, plus wedges for serving

Topping Options:

  • Avocado slices
  • Greek yogurt or cashew cream
  • Pepitas
  • Pickled onions
  • Serrano peppers
  • Chili powder
  • Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.

  • Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.

Source: Chef Christa’s original recipe