I hope you don’t get bored of my soup recipes. I ate a lot of soup this time. Smoky Black Bean Soup will be one of my favourite new recipes. It’s quick, thick and hearty and allows for endless toppings. It’s almost like tacos in soup form. I think you’ll love this smoky, rich, just-happens-to-be-vegan soup!


Because there are so many fun toppings, I have only listed the price breakdown below. This is a fun way to add toppings to your soup. These are the toppings I added to my Smoky Black Bean Soup this Week:

  • Cornbread
  • Cheddar
  • Sour cream
  • Green Onion
  • Jalapeno
  • Avocado
  • Pickled red onion
  • Chips made from crushed tortillas
  • Pico de gallo


This easy soup is great for families with diverse dietary requirements. The base black bean soup is vegan and gluten-free. However, you can adjust the recipe to suit your dietary needs. To add some meat to the soup, you can add shredded chicken or shrimp and stir in some cheddar cheese or sour cream. You can also add any of these toppings.


You can make this soup as spicy as you want. This soup contains chipotle pepper as the spicy ingredients. You can also use smoked paprika instead of chipotle powder if you prefer a milder soup. You can also use any combination of these ingredients to adjust the heat. 🙂


Yes! Yes! You can freeze leftovers, even though this is a small batch recipe. You can freeze the soup in single portions, just like other foods. After the soup is cooked, divide it into individual servings and let cool in the refrigerator until it is completely cooled. You can keep the soup in the freezer for approximately three months.

You can either use the microwave’s defrost function, or transfer the food to the fridge the day before. Or reheat the item directly from the freezer using a saucepan with a lid and stir frequently.

30 Minutes Smoky Black Bean Soup

This quick and delicious Smoky Black Bean Soup can be made in minutes and is packed with flavour. A quick and easy weeknight meal.

Prep time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Servings: 1.5 cups each


  • 1 yellow onion (0.32)
  • 2 cloves of garlic ($0.16)
  • 1 jalapeno (optional) ($0.15)
  • 2 Tbsp olive oil ($0.32)
  • 3 15oz. cans of black beans ($2.07)
  • 1 15oz. 1 15oz.
  • 1 tsp ground cumin (0.10)
  • 1/2 tsp dried Oregano ($0.05).
  • 1/2 tsp chipotle or smoked paprika* ($0.05).
  • Salt to taste ($0.02)


  • Chop the onion and chop the garlic. The stem and seeds of the jalapeno should be removed. Next, dice the remaining jalapeno flesh. In a soup pan, combine the onion, garlic and jalapeno. Stir in the olive oil and cook for 5 minutes or until the onions become translucent.
  • While the jalapeno, garlic, and onion are being sauteed, you can use a blender or food processor to blend two cans of black beans with the liquid from the can. You can add water to blend the beans if they are too thick.
  • All three cans of black bean soup (one can with liquid and two pureed) should be added to the pot. Mix well.
  • Cover the pot with a lid and let the soup simmer. Let the soup simmer for 15 minutes, stirring occasionally. After the soup has simmered for 15 minutes, season it with salt (I used 1/2 teaspoon). Serve warm with your choice of toppings.


*For mild soups, you can skip the jalapeno. Instead, use smoked paprika. If you prefer a spicy soup, add the jalapeno to the recipe and substitute chipotle powder. Or, in addition to, smoked paprika.


Serving Size: 1.5 cups Calories = 194.75 kcal Carbohydrates = 20.5 g Protein 7.25 g Fat 7.25 G Sodium: 919.75mg Fiber: 13.5 g

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