Creamy black bean soup with pico de gallo topping on a red and white napkin

Quick & Creamy Black Bean Soup

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Soups & Chilis
  • Method: Stovetop
  • Cuisine: Mexican


This quick & creamy black bean soup comes together in less than 30 minutes making it the perfect warm-up for a cold winter day!



  • 1 tablespoon olive oil
  • 1/3 cup diced red onion
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground chipotle pepper
  • 2 1/2 cups vegetable broth
  • 2 15 ounce cans black beans, drained and rinsed
  • 2 tablespoons cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • 1/4 cup pico de gallo for topping


  1. Heat oil in a large stockpot over medium heat.  Add onions and sauté for 2 minutes.  Add garlic and cook for an additional minute.  Add spices and cook until fragrant; about 1 minute.
  2. Add broth and increase heat to medium-high.  Bring to a boil then add black beans.  Reduce heat, cover and simmer for 15 minutes.
  3. Remove pan from heat and let cool for about 5 minutes.  Using an immersion blender, puree until just slightly chunky.  Stir in lime juice and cilantro.
  4. Top with pico de gallo and serve immediately.


After cooling, the soup can be kept in the refrigerator for a few days.


  • Serving Size: 1.5 cups
  • Calories: 332

Keywords: Winter soups, black bean recipes