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Who doesn’t love a bowl of hearty, flavorful southwest Black Bean Soup? Especially when it’s packed with wholesome ingredients and cooks in around 30 minutes. This single serving southwest-inspired black bean soup is a lifesaver for those cooking for one. It’s loaded with nutritious vegetables, mildly spiced, and offers an authentic blend of southwestern flavors. Trust me, you’re just half an hour away from cozying up with this bowl of deliciousness.
Discover our collection of flavorful single serving soups, including the wonderfully spiced Curried Butternut Squash Soup, savory French Onion Soup, hearty Potato Soup, classic Clam Chowder, and robust Zuppa Toscana.
Why You’ll Love This Black Bean Soup Recipe
- Quick and Easy: Ready in no time, this is the perfect last-minute meal.
- Versatile: The recipe offers room for ingredient swaps based on dietary preferences or what’s in your pantry.
- Nutrient-Packed: Filled with fiber and protein from black beans, and a range of vitamins from veggies.
- Customizable Heat: Choose your preferred spice level with different types of salsa or optional jalapeños.
- Doubles Well: Making more is a breeze—simply double the ingredients.
Ingredients
This section provides a quick rundown of the ingredients used in this small batch black bean soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Black Beans: In this quick and nutritious Tex-Mex black bean soup, one 15-ounce can of black beans is all you need. Make sure to rinse and drain them before use. If you’ve got leftover black beans, use them in Baked Black Bean Tacos, Guacamole Salad, or Turkey Chili.
- Olive Oil: Extra virgin olive oil is the go-to for this healthy black bean soup. It’s unrefined and loaded with essential vitamins and minerals, offering an authentic olive taste. If you’re out, light olive oil can be a substitute.
- Vegetables: This recipe calls for a blend of 1 celery stalk, 1 carrot, chopped onions, and a garlic clove. These same four vegetables can be found in our Slow Cooker Pot Roast, Split Pea Soup, and Chicken Stew. Want more variety? Toss in some chopped red peppers or jalapeños for added flavor and nutrients.
- Seasonings: Ground cumin and salt are the basics here. Spice lovers can kick it up a notch with a pinch of cayenne pepper.
- Salsa: Choose a salsa that aligns with your spice tolerance. Personal favorites include brands like Herdez and Clint’s Texas Salsa, but feel free to use what you have on hand.
- Broth: Stick with vegetable broth to maintain the vegetarian essence of this soup. But if you’re not following a vegetarian diet, beef or chicken broth work just as well. Use any leftover broth in Creamy Vegetable Soup or Chickpea Curry.
If you have any ingredients leftover from this southwestern black bean soup recipe, check out our Leftover Ingredients Recipe Finder.
How To Make Black Bean Soup
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat Oil and Vegetables: Start by heating oil in a 1-quart saucepan over medium heat or 30 seconds. Add onions, celery, carrots, and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables become soft.
- Add Garlic and Cumin: Stir in the garlic and cumin, cooking for another 30 seconds while stirring frequently.
- Simmer the Soup: Add the black beans, broth, and salsa to the saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the beans are very tender.
- Blend the Soup: Carefully transfer the soup to a stand blender and blend until smooth. Alternatively, you can use an immersion blender directly in the saucepan for the same result.
- Final Seasoning and Serving: Taste the soup and adjust the seasonings to your liking. Serve the soup hot in a medium-sized bowl. Enjoy your homemade black bean soup!
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Southwestern Black Bean Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Adjust Broth for Thickness: If a thinner soup is more your style, don’t hesitate to add extra broth to achieve your desired consistency.
- Rinse Canned Beans: To remove excess salt, make sure to thoroughly drain and rinse your canned black beans before incorporating them into the recipe.
- Customize Seasonings: After cooking, sample the soup and tweak the spices and salt levels to fit your personal taste profile.
- Blender Safety for Puréeing: If you’re using a standard blender to purée the soup, remember to leave the lid’s hole open and cover it lightly with a dish towel. This lets steam escape safely, preventing any mishaps.
What To Serve With Black Bean Soup
So you’ve got a steaming bowl of southwestern black bean soup in front of you, but you’re thinking, “What can I pair this with?” No worries, I’ve got you covered with some top-notch pairing ideas that are both tasty and satisfying.
- Pico de Gallo: A spoonful of fresh pico de gallo on top adds a burst of flavor and color, enriching your soup with tomatoes, onions, and cilantro.
- Homemade Tortilla Chips: Dunk them, scoop with them, or just crunch on them alongside your soup. These give a wonderful texture contrast to your creamy soup.
- French Bread: A slice or two of warm, crusty French bread makes a delightful side. It’s great for soaking up the flavorful broth.
- Sliced Avocado: Creamy avocado slices can add a touch of luxury to each spoonful of soup.
- Grated Cotija Cheese: For a slightly tangy and crumbly addition, sprinkle some cotija cheese on top before you dig in.
Frequently Asked Questions
This black bean soup recipe adapts well to a slow cooker. Use either a 1.5-quart or a 2-quart slow cooker for best results. Simply add all the ingredients into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the vegetables are tender. After cooking, blend the soup to achieve the consistency you prefer.
Not at all. While I personally adore the creaminess that comes from blending, the choice to puree is entirely up to you.
You can keep any leftover soup in a sealed container in the fridge for up to 4 days. When you’re ready to dig in again, simply warm it up on the stove or give it a quick 1-2 minute zap in the microwave.
Sure thing! If you’re cooking for two or want leftovers, simply double up on all the ingredients listed in the recipe.
More Single Serving Soup Recipes You’ll Love
If you’re all about satisfying your soup cravings without making a huge pot, you’re in the right place. Below, I’ve listed some other delightful soup recipes perfect for when you’re cooking for one but still crave that homemade goodness. Keep scrolling to discover your next go-to meal!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy black bean soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Black Bean Soup For One
Ingredients
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 medium celery stalk , chopped
- 1 medium carrot , chopped
- ⅛ teaspoon kosher salt
- 1 clove garlic , minced
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans , rinsed and drained
- 2 tablespoons salsa
- 1 cup vegetable broth
Instructions
- Heat Oil and Vegetables: Start by heating oil in a 1-quart saucepan over medium heat for 30 seconds. Add onions, celery, carrots, and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables become soft.
- Add Garlic and Cumin: Stir in the garlic and cumin, cooking for another 30 seconds while stirring frequently.
- Simmer the Soup: Add the black beans, broth, and salsa to the saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the beans are very tender.
- Blend the Soup: Carefully transfer the soup to a stand blender and blend until smooth. Alternatively, you can use an immersion blender directly in the saucepan for the same result.
- Final Seasoning and Serving: Taste the soup and adjust the seasonings to your liking. Serve the soup hot in a medium-sized bowl. Enjoy your homemade black bean soup!
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Southwestern Black Bean Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Adjust Broth for Thickness: If a thinner soup is more your style, don’t hesitate to add extra broth to achieve your desired consistency.
- Rinse Canned Beans: To remove excess salt, make sure to thoroughly drain and rinse your canned black beans before incorporating them into the recipe.
- Customize Seasonings: After cooking, sample the soup and tweak the spices and salt levels to fit your personal taste profile.
- Blender Safety for Puréeing: If you’re using a standard blender to purée the soup, remember to leave the lid’s hole open and cover it lightly with a dish towel. This lets steam escape safely, preventing any mishaps.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie I will be trying this Black Bean soup soon. It looks delicious. Love all of your recipes and especially enjoy the extra ideas for substitutions. Please keep them coming and thanks for the simplicity of all these recipes.
Thank you so much, Mary!
This is good. I also tried it with cubed butternut squash instead of carrots, and equally as good.
Great flavor!
This is a delicious and hearty batch of soup (for me it was 2 servings when paired with a side salad and small hunk of bread). I’m looking forward to trying more recipes from here! Thank you for putting together these recipes and this site!!
This soup is delicious! It was really easy to make and very hearty! I love ODK recipes … no hard-to-find ingredients and always easy to follow recipes!
Made this today and it’s great. I didn’t have celery so I diced a small potato instead. It makes more than I can eat at one time. I’ll get three servings the way I eat but I don’t mind that. Good stuff!