Easy 1-Pot Black Bean Soup

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Overhead image of two bowls of black bean soup, one on a blue towel with two spoons, and small cutting board in the top left with ingredients

In college I subsisted on cafe lunches to power me through writing papers and studying for tests. Panera was a frequent stop of mine since they had salads and soups and SO much coffee. One of my go-to’s was their black bean soup and I’ve had it in the back of my mind to recreate it ever since.

Let me show you how easy this 1-pot, 30-minute version is!

Overhead image of cutting board holding ingredients for black bean soup, including black beans, onion, lime, and vegetable broth

This recipe starts by sautéing onion and garlic until fragrant, then adding canned black beans, vegetable broth, and plenty of salt, pepper, and spices.

The last-minute addition of dark chocolate totally made this soup! It provides depth of flavor, balances the heat, and ties all of the spices together. Swoon!

Overhead image of pot with black bean soup and a wooden spoon stirring the ingredients

We hope you LOVE this soup! It’s:

Easy to make
Versatile
Hearty
Wholesome
& SO satisfying

This would make the perfect meal when you need something hearty and delicious on the table fast! It’s tasty on its own but also pairs well with cooked grains, tortilla chips, avocado, onion, and salsa!

Into soup? Check out this 1-Pot Vegan Minestrone, 1-Pot Vegan Tortilla Soup, 1-Pot Golden Curry Lentil Soup, Fire-Roasted Tomato & Mung Bean Soup, and 1-Pot Everyday Lentil Soup!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead image of black bean soup in a black bowl with a spoon resting in the bowl, garnished with rice avocado, salsa, and chips

Easy 1-Pot Black Bean Soup

Easy-to-make, comforting black bean soup made with simple ingredients in 1 pot! A 30-minute meal or side that's customizable and incredibly satisfying.
Author Minimalist Baker
Print
Bowls of our delicious 1-Pot Black Bean Soup topped with avocado, tortilla chips, and avocado
4.68 from 68 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Large bowls)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

SOUP

  • 1 Tbsp oil (or sub water)
  • 1 cup diced white or yellow onion
  • 3 cloves garlic (minced)
  • 1/4 tsp each sea salt + black pepper (more to taste // depends on saltiness of broth)
  • 2 15-ounce cans black beans* (slightly drained)
  • 2 cups vegetable broth (or store bought)
  • 2 tsp ground cumin (for smokiness)
  • 1 ½ tsp chili powder
  • 1/4 tsp ground coriander
  • 1-2 chipotle peppers in adobo sauce (optional // for heat)
  • 3 Tbsp chopped vegan dark chocolate (for depth of flavor // we like Theo Dark Chocolate Sea Salt // or sub with 1 Tbsp cacao powder)

FOR SERVING optional

Instructions

  • Heat a large pot over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch each salt and pepper and sauté for 4-5 minutes.
  • Add black beans, vegetable broth, cumin, chili powder, coriander, chipotle peppers (optional – start with the lesser amount and work up // adjust to preferred heat level), dark chocolate, and remaining salt and pepper (a couple healthy pinches each).
  • Bring back to a simmer over medium heat, then reduce heat to low and cook uncovered for about 15-20 minutes (the longer it simmers, the more the flavors develop).
  • Taste and adjust flavor as needed, adding chipotle peppers for spice, chocolate for depth of flavor, cumin or chili powder for smokiness, or more salt and pepper to taste.
  • Enjoy as is, or pair with cooked grains such as rice or quinoa. Topping options include fresh lime, avocado or guacamole, cilantro, onion, hot sauce, and/or salsa!
  • Store soup well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).

Video

Notes

*Can sub canned beans with beans made from scratch.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 242 Carbohydrates: 37.4 g Protein: 10.6 g Fat: 7 g Saturated Fat: 2 g Sodium: 660 mg Potassium: 558 mg Fiber: 13.1 g Sugar: 4.1 g

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  1. Amber says

    I made this soup for lunch today and really enjoyed it. Since I’m not a huge fan of brothy soups, I took the advice of one of your commenters and put half the soup in a blender for a thicker texture. I also added some finely chopped spinach to sneak in some greens. I topped my bowl off with a spoonful of greek yogurt, some cilantro and avocado – PERFECT! It was packed with flavor and didn’t take much to fill me up. Thank you for sharing this!

  2. Julia Knier says

    I’ve made this recipe before and love the rich and comforting flavors. This time, I’m subbing beans made from scratch. How many cups of them equals 2 cans?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, 2 cans yield approximately 3 to 3 1/2 cups cooked beans. Let us know how it goes!

  3. Donna Luna says

    I prepared and used all the ingredients as listed. I chose oil instead of water. I had yellow onion on hand. I had my own veggie broth made from scraps (mostly carrot, onion, celery). I choose organic ingredients where I can.

    I used just 1 chipotle pepper in adobo sauce and it was plenty spicy for me. My partner added extra hot sauce for his serving. I did try out Theo Dark Chocolate Sea Salt (very tasty!) I absolutely loved the chocolate in this! Highly recommend adding that, and some chipotle pepper. If you aren’t keen on spice, maybe just 1/4-1/2 of a whole chipotle to start.

    For the method, as one commenter suggested, I added the spices in to step 1, instead of waiting for step 2, so they could saute and let out more flavor. I also added in diced carrot and 1 diced celery stick for more veg.

    It took longer than 30 minutes for me to make, but was very yummy. Recipes on this site always take me a bit longer than it says it could take. I usually budget at least twice as much time. If you have the time, the soup could simmer for more than 15-20 minutes. Like 30-40 min also long as the moisture level is to your liking. For me it was a good soup consistency, not too thick like some commenters experienced.

    I did top it with lime juice, avocado, cilantro, diced tomato, and a little red onion. Going to have leftovers over quinoa. Yum!

  4. Kristy says

    Love! Simple and so delicious. I blend about half the batch for a thicker soup, and have served it over quinoa or potatoes for a hearty meal.

  5. Cailey says

    Made this tonight using bone broth instead of vegetable broth, and it was absolutely delicious! I’ll probably have to double the batch next time because my husband couldn’t get enough!

  6. Ian says

    Dana, this recipe is a banger. The unsweetened chocolate really adds that tiny bit of mystery to it. Gradually adding spice as it simmers is key to getting the perfect flavor. I want to thank you for adding this new recipe to my repertoire. Cheers!

  7. Steph says

    My daughter loves Panera black bean soup and I’ve tried so many recipes before but always end up disappointed. This one is perfect! Does anyone know the iron, folate, or magnesium info/content for this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we’re so glad you enjoyed this recipe! Approximate nutrition info is as follows per serving- iron 3.82 mg, folate 160.27 micrograms, and 68.94 mg. Hope that helps!

  8. Heather says

    I made this tonight using the one pot black beans, which made enough beans to almost double this recipe. I presented it as “build your own” beans:
    Beans
    Rice
    Steamed carrots
    Raw diced red pepper
    Raw diced onions
    Avocado
    Lime wedges
    Cilantro
    Crushed red pepper or Tabasco for adults

    It was sweeter than i thought it would be (I used the chocolate the recipe called for), but I loved it. I could just eat the beans plain and be happy.

    My five year old loved the autonomy of “build your own” and are a big bowl of veggies and beans. My three year old was more interested in mixing than eating.

    We will definitely be making this again soon. It was healthy, delicious, and everyone (except the littlest one) asked for seconds!

    I will probably try using canned beans the next time I make this recipe, as the process took longer than I can usually commit to. However, I really liked the flavor and texture of using dried beans.

  9. Lauren says

    I made this, and followed exact. The soup came out very broth-y, and wasn’t thick with the beans like yours seems. What went wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, it sounds like it needed additional cooking to evaporate some of the broth. Alternatively, you can try 1/2 cup less broth next time. Hope that helps!

  10. Vivian Castelli says

    I made this recipe exactly as is, and it was simple and amazing! It has made it to the regular family meals :) Thank you so much!

  11. Meg B says

    I love this soup! I’ve been looking for a good black bean soup recipe for a while and this one fits the bill. It’s excellent served with some brown rice and diced avocado. Thank you for sharing your recipe!

  12. Maclean Nash says

    All of your recipes are incredible and this soup is no exception!
    It is so flavourful, it came together in no time, and everyone in my house loved it!
    Like the recipe suggests, definitely add the adobo slowly to see how the smokiness builds. We like things hot so I went with one large pepper, then a small one, and then finished it with some of the juice from the tin!
    I ended up blending about 3/4 of the soup which was great and I topped it with fresh mint, salsa, and avo and used rice chips in lieu of a spoon!
    I cant wait to have the leftovers tonight!
    Thank you so much!

  13. Anne says

    Thanks so much for the easy, delicious recipe.
    I am trying to incorporate more vegan meals into my diet, but the challenge is finding ones that are quick and easy and that my family likes. My daughter really liked this (my husband did not comment, but he did eat two bowls). This will definitely be in my regular rotation.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Thanks for sharing, Anne! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  14. Elisa says

    I’m transitioning to a vegan lifestyle at the the moment and your recipes are making it SO much easier!!
    This soup was just fantastic and sooo delicious and flavorful.

  15. Samantha says

    This recipe really helped me out today! I was in a time pinch and it was bursting with flavor and easy to make. The addition of chocolate really gave it an authentic taste you don’t often get in Mexican food north of the border.
    I used unsweetened cocoa powder as my chocolate substitute and instead of adding the actual chipotle peppers, I just added the adobe sauce that was in the can (I found it easier to control the spice level this way). I still chopped up the peppers but used them as a garnish for my husband who has a higher spice tolerance than me. We topped both our bowls with lime and served along with rice and a corn tortilla. It was delicious!

    Definitely gonna add this recipe to my family’s go-to list.

  16. Rebecca says

    I made this recipe and it turned out really good but definitely a bit spicy. I used two of the chipotle peppers but next time I’ll just use one. It’s better to take the seeds out and cut it up. Other than that it was very good and I love the added chocolate it gave it a mole sauce taste. Will definitely make this again just with a little less heat.

  17. Chelsea says

    Loved this recipe! Definitely hearty and easy to make, and so delicious! Making it again tonight!

  18. Julia says

    Wow, this was fantastic! Adding the suggested lime really took the soup to a new level of yumminess. Will definitely make this again!

  19. Denali says

    Delicious, simple, warming, and filling! This was everything I needed today, being slightly under the weather. I topped it with avocado, tomato, fresh jalapeno, and plain Greek yogurt. Thank you for the recipe!

  20. Vicki says

    I made this today for Sunday lunch. It was excellent. A few thoughts:

    I bought some really high end dark chocolate for the recipe. It didn’t really work in the recipe, because I couldn’t stop myself from eating it all before I could put it in the soup. In a pinch, I used semi-sweet chocolate chips as a substitute, and they worked out fine.

    I didn’t use canned beans, but opted for starting from dried. It increased the prep time, but I think it improved the texture. I also used an immersion blender to puree the soup 80%. My husband and I both liked the consistency that way.

    Next time I would try some cotija cheese on top when it was finished. Also, I’ll double the recipe so there will be more leftovers for lunch at work.

    Please keep creating the deliciousness. :)

  21. Lynn says

    This was so easy, and so good! The spice blend worked well, but the addition of dark chocolate made a huge difference that I didn’t expect. Amazing recipe with very little prep required.

  22. Ellen Lederman says

    I don’t know which I loved more: the ease of making or the taste. Okay, the taste. Because with such full flavor I would have gladly spent twice the amount of time making it. I may not be Cuban or any other Latin American heritage, but I know a good black bean soup when I taste it. Healthy too! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ellen! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Hi Vanessa, So sorry to hear that! The chipotles do add quite a bit of flavor so maybe that was an issue. Otherwise perhaps your vegetable stock was a little on the low-sodium / not flavorful side? I’d say you probably just needed a little more salt, garlic, lime juice, and spice to round out the flavors.

    • Vanessa Katzenberger says

      Thank you for your input! But I actually discovered the fatal mistake after posting my comment: mislabeled spices. I am in Poland, and the kitchen I cooked in had “cumin,” but it turns out it actually was caraway! Maybe my rating should be deleted!!!

  24. Jacqueline says

    Easy. Delicious! Have recommended to so many people. Need to triple the recipe… as it was gone too quickly.

  25. Mallory says

    Delicious and so so quick and easy. I added a bit more broth, and using an immersion blender, I blended only some of it to make a creamy texture. Served with rice, Pico de Gallo, lime, and avocado. Absolutely delicious.

  26. Natalie says

    This recipe was delicious! The recipe is almost entirely perfect as-is. Tip: if you add less veggie broth it’ll thicken up much faster. I used about 1/2 cup less. I also added a spoonful of nutritional yeast to help it thicken up, and this worked great!

  27. Melissa says

    I’ve never had black bean soup before and didn’t know what to expect. As a busy mom, I didn’t know what to make for dinner last night and stumbled upon this recipe that I had all the ingredients for. What a pleasant surprise! I made the soup as per the recipe and omitted the chipotle peppers as I’m not a fan of super spicy and it turned out amazing! The soup has such a nice velvety texture and left me wanting more. I’ll definitely be making this again.

  28. Caroline Tuiolosega says

    Nice! I also added a can of diced tomatoes to the soup. Great idea to add cacao! This made for a hearty broth with a nice depth. Thanks for sharing!

  29. Sover says

    Hi Minimalist Baker,

    I love soups and black beans, but I cannot do broths or nutritional yeast or even tomato paste as I am very intolerant to free glutamate (i.e. “natural msg” – along with other things that can excite the nervous system). What spices/herbs would you suggest adding to water to make a substitute?

    Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d say just up the other spices – cumin, lime, chili powder, paprika! And the chipotle pepper in adobo and the cocoa / cacao will really help.

    • Diana A. says

      How, Dana? How do you. Create perfect goodness every time? I only had semi-sweet chocolate chips so I used that, everything else was made to standard( I used homemade beans) and it is flipping amazing. Wow! Thank you so much for this?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aww, shanks so much for the sweet note and lovely review, Diana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Sae says

    This. Is. Amazing. So flavourful, spicy, smoky, and EASY AS F*&$ to make. Thank you for introducing me to chipotle peppers in adobo sauce AND using chocolate!!!

  31. Emily R says

    I made this tonight. It was such a simple recipe and quick recipe, but delicious! I made the recipe essentially as written (except for making 1.3 times the recipe as beans often come in 19 oz cans in Canada). I did add a little extra adobo sauce from the can of chipotles and added one chipotle, which was a nice amount (not too spicy) . We topped it with cilantro and avocado. Very hearty and satisfying. Thank you for the recipe!

  32. Laura says

    Yum! This was delicious! I subbed a half cup of salsa for the onions and garlic, and it worked great for a lazy person like me :)

  33. Lola says

    WOW, incredible! As in like, one of the best things I’ve ever eaten! Simmered longer and served with a dollop of brown rice, salsa and some avocado. Next time I’ll triple the recipe. Truly amazing.

  34. Jenn says

    Made this for lunches – tastes so rich and delicious. I might have gone a *wee* bit heavy on the chipotle…but hey, it’s cold out!

  35. Tracy says

    This was lovely! No alterations. Husband said it was the best soup he’s ever had! And he’s not really a soup-guy.

  36. Carol says

    It was snowing in Southern California yesterday, you heard right…snowing! I take the train to work and was soooo cold when I got home. I thought…yes! The black bean soup and grilled “Daiya” cheese. Made it and loved it! Left the chipotle peppers out and added 3 more cloves of garlic. My hubbie and I slirpped it down and I finally got my core warm. Thank you Dana and John for this wonderful recipe.

  37. Ekf says

    Simple, well-balanced, and straightforward just plain good.
    If you’re reading comments, considering whether or not to make— look at all the variations people have commented they made and loved, and relax and just use what you have you can’t go wrong.
    Used a dribble of adobo sauce (opened a can, dumped it in a freezer bag, and swished the broth in the can before adding) in place of 2 peppers as my kids are on a “no spicy” kick (they who used to eat garden fresh japaleño so go figure). Also, I only had salted almond 80% chocolate, but the tiny niblets of almond were a subtly delicious addition.
    Garnished with fresh lime juice, cilantro leaves, and a dollop of coconut cream.
    Go for this delightful staple base recipe, by the book or as a guideline! I did and we all literally scraped the bowls clean.{ Using Garden if Eatin’ Red got blues chips because my kids find those mild enough, haha. }
    Thank you Dana, we have thoroughly enjoyed al your recipes I’ve made. ?

  38. Angela says

    Delicious easy dinner, it was great with some avocado on top. I added diced red bell pepper (I had one I wanted to use up) and it worked really well. Highly recommend this soup, can’t wait to have leftovers tommorow.

  39. Alex says

    My favorite black bean soup recipe yet! I made it as is, using 1 1/2 chipotle peppers and Trader Joe’s 85% dark chocolate. YUM. Amazing off the stove and super amazing after a day in the fridge. I added a dollop of plain Greek yogurt on top, some crunched up quinoa tortilla chips, and a lime squeeze (and a margarita). I’m gonna start my second batch tonight and maybe make some cornbread this time around! Love that it’s so cheap to make, so easy to reheat, and so accommodating to any leftover veggies in the fridge.

  40. Danielle says

    This soup is crack. First, I don’t even like black beans that much. Second, I am really really bad at cooking. Somehow, I whipped this up in no time, and am literally ADDICTED. Did I just stumble on a unicorn of a recipe here? Healthy, delicious, affordable, easy, and fast. Had to come back to leave a comment! Xoxo

  41. Haley says

    Love this recipe so much! Tried it a second time and had a bunch of extra red cabbage on hand so added that, a can of rise roasted tomatoes, and a couple handfuls of chopped spinach. SO GOOD.

  42. Sonal says

    I have never made a dish that so easy yet so full of flavour.

    I halved the recipe as I only had one can of black beans, I substituted the ‘chipotle peppers in adobo sauce’ for 1 tsp chipotle paste (from M&S) as I am in the UK and have never come across this. Instead of vegetable broth I used water and a stock cube.

    Anyway, it turned out beautifully, I had it with lots of lime, fresh guacamole and tortilla chips.

  43. Suzanne says

    I LOVE most of your recipes, but this one was NOT for me. I’m not really sure what it was, but it was missing something. I felt like I was just being hit in the face with the chilies (I only added 3).

    • Amy says

      Holy moly, three chilies? No doubt you felt hit in the face. The recipe calls for 1-2 and while I don’t consider myself a lightweight, I like warmth not a burn. I only added 1/2 of a chipotle and found that was plenty heat for me. This recipe is too good and easy not to try again, but I would definitely try it with fewer peppers (and less pain)! Part way through, taste it and if you need more heat it can always be added.

  44. Haloom says

    This was my first time having black bean soup and it was amazing! This soup has a great texture and such complex flavours!

    Unfortunately I only had one can of black beans so I had to half the recipe – and promptly ate the whole thing. I also did not have coriander seeds so I had to leave those out and only had a very small amount of cumin, so I added all the cumin and some smoked paprika. I did include the abodo and cocoa powder though – one teaspoon each. But the number one most important ingredient that really transformed the dish was the lime juice! Once I added that too my bowl, it was simply amazing.

    Thanks for this delicious and healthy recipe! I do disagree with the serving suggestion though. I halved the recipe and it gave a single largw bowl but I don’t see how you would get four large bowls from two cans.

    • Lilian B says

      I was going to comment the same thing about serving sizes! I halved the recipe for the same reason and was hoping to get two full lunches out of it, but instead I’m getting two side-soups (only because a whole can of beans in one sitting does not go well for me! It’s definitely delicious enough to eat an entire half batch in one sitting.) Looking at the recipe again, the bulk of the soup is the 2 cans of beans and 2 cups of broth, which is only about 6c worth of soup. Our bowls hold about 2c, which I usually find to be a hearty enough serving for most soups and chilis…I’d place the original here as being more like 3 large entree-sized servings, not 4.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, ladies! If you’re looking for even heartier portions I’d recommend doubling the recipe as written (which you can do easily with the serving size scale in the recipe box).

        • Lilian B says

          I really appreciate that you have that feature! While I’m reasonably good at doubling things as I go, having the serving size scale feature makes it fool-proof and tired-brain proof! I’ll certainly be following the single recipe (instead of half recipe) the next time I make the soup just for myself, and will double it if feeding more. :)

  45. Wendy says

    This was a really interesting recipe. Made it exactly as written, garnished with avocado, lime, and cilantro, served it over brown rice. The hubster thought it was really spicy (though he didn’t have avocado), but both he and my son said they liked it. I made it with no oil, no added salt, used one chile pepper in adobo sauce, & chopped up approximately 3 tbsp. of 85% chocolate. Since I’m watching my salt intake, I drained & rinsed the beans, then added about a cup more of low-salt veggie broth to make up for it. I really enjoyed it, but I might have accidentally put in more than 2 tsp. of cumin, so I want to remake this to see if it’s truly ‘too spicy.’

  46. Stacia says

    The addition of the chocolate/cocoa powder was subtle yet powerful. I haven’t typically been a fan of black bean soups but I had a feeling that this one would be different, and I was not disappointed!

    10/10 will make again :)

  47. Rachel says

    So easy, and very tasty, too. I’ll Immersion blend about half of it next time for a thicker mouthfeel (such a cringey word!) because I’d find it more satisfying as a meal. I paired this with a pepita-based taco salad recipe for work lunches this week and found the 4 bowls estimate was more like 3 for me. I also used cocoa powder instead of the chocolate and was impressed by the depth of flavor. Another commenter said “mysterious” and I agree. Will definitely make again.

  48. Kylie says

    Wonderful soup and flavor, nearly an exact dupe of the Panera version! So simple and easy to make, and very flavorful. Topped with avocado and fresh cilantro added a nice dimension to the flavors and made for great presentation. I will be using this on repeat throughout the rest of winter! Thank you for the great recipe to make a quick, healthy and inexpensive meal at home :)

  49. Evelyn Mackiewicz says

    I made this recipe last night. It was great then but I feel like it’s even better today re-heated now that the flavors have had a few hours to get to know one another a little better. I have never had chili peppers in adobo sauce, so because my tongue is a wimp, I subbed this ingredient with about a teaspoon of ground dried cayenne pepper instead (I wasn’t surr if I could manage the other). This recipe will definitely be revisited.

    Also, my mom saw me put the chocolate in the pot and turned her nose up at the idea. My mother’s kitchen is not one for adventurous ingredients. I made her try a sip anyway once it was done. All she complained about was the amount of heat (this is where I get my wimpy taste buds from).

    • K. Tkachev says

      Everything about this is perfection! I had to stop myself for eating wayyy too much. Hearty, warming, and healthy. Loved the addition of chocolate- it really added something extra. Thank you for another great recipe!

  50. Izzy says

    I made this yesterday with some tweaks, I added veg when sauteing the onion garlic (celery carrot and cubed potatoes) and tomato puree.
    It was soooo good. served up with rice and the kids ate it all too!!
    Love looking at your recipes :o)

  51. Heather says

    This is delicious…my new favorite way to make black beans! I followed the recipe completely. Maybe left it simmering a bit longer at the end because it’s VERY thick, more like black beans than black bean soup.
    I have it packed for lunch today, with some wilted baby spinach and brown rice…I can’t wait for lunch!

  52. Goretti says

    I’ve made a lot of your recipes. I decided to make this last night. I had all the ingredients except for the chipotle. This was by far my least favorite recipe of yours. It tasted like pure CUMIN and I made the recipe as written. I hate to say it, but I threw it away.
    Did anyone else have this problem?

    P.S. I still love MINIMALIST BAKER. Best vegan blog on the web.

    • Heather says

      I think you probably really needed the chipotles. No one spice or flavor stands out for me, it is a really nice blend that makes this recipe a stand out for me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry to hear that! The chipotles do add quite a bit of flavor so maybe that was an issue. Otherwise perhaps your vegetable stock was a little on the low-sodium / not flavorful side? I’d say you probably just needed a little more salt, lime juice, and spice to round out the flavors.

  53. Arndrea says

    Holy smokes this was amazing. This will be on winter repeat. The chocolate was the perfect addition. Thank you again for another incredible recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers!

  54. Brittanie says

    I made this this weekend for my meal prep and I loved how it was such a simple yet wildly flavorful recipe. Even though I have been cooking for years, this was my first time using chocolate in a savory recipe and I LOVED it. It gave the soup such a depth of flavor and when paired with the smokiness of the chipotle peppers and cumin. It was perfection. Thank you!

  55. Sheri says

    Very tasty! Yes, letting the soup simmer to develop the flavors is the best tip. This is the first recipe for black bean soup that’s worthy! Thanks for the simple and yummy recipe.

  56. Jessica says

    Delicious!! I just made this tonight–the only change I made was to add a can of diced tomatoes. Yummy and super easy to make, thank you for a terrific recipe!

  57. Lenguita says

    Very, very nice. I would double the stock, flavorings and chocolate next time to create more liquid as ours turned out more like frijoles, not ‘soupy’ (Not a bad thing though!!)

  58. Ben says

    Hearty, delicious, and spicy!

    Doubled the amount of water, used 6 broth cubes, had no coriander so passed on that. Used a little more chill powder. For chocolate I broke up 3 chocolate cubes from a dark chocolate bar.

    The chilpotle peppers & abodo sauce took really gave this some depth.

    Will make again. Wife loved it.

  59. Tamar says

    I love Panera’s Black Bean soup and I can’t wait to give your’s a try this weekend.

    Do you think you’ll invent something similar to Cava’s Tomato Harissa soup? That’s another one of my favorites, but I hate spending $4 for a cup of soup.

      • Tamar says

        I appreciate it!

        I finally made the soup and it was super scrumptious—even more delicious than Panera’s soup. Thank you for sharing this recipe with us.

        My other pots were filled with food for the gluten-eating omnivores that I call family, so I cooked the soup in the instant pot. In case anyone else is interested, I sautéd the ingredients in the instant pot, then set it to 5 minutes on high pressure. It turned out great. (Disclaimer: I have only used the instant pot 3 times. And, I didn’t have any cacao so I skipped that.)

  60. Amy says

    I was not firing on all cylinders at the grocery last night. I always have black beans and broth in my cupboard, so I picked up the chipotles and the chocolate and went on my merry way with no avocado, lime or cilantro (really?). I set out tonight and found that I did not have black beans and what I thought was broth was soy milk. I ended up with a tri-bean (kidney/black/pinto) soup made with water and with toasted corn tortilla strips, smoked sun-dried tomatoes and vegan sour cream for toppings. It was so good and easy and perfect for a chilly work night. The recipe has taken it’s spot on my fridge and I really look forward to making it the way it’s supposed to be made next time!

  61. Sara says

    I made this last night and enjoyed it! It’s been super cold here so soup was perfect for a new recipe to try! I left out the chipotle peppers because I don’t like spicy foods, but followed the other soup ingredients (using dark chocolate instead of cacao powder). This took me longer than 30 minutes to make, but that’s probably because *I am* the garlic mincer and decided not to use my mini chopper for the onions so I wouldn’t have to wash one more thing.

    I was a little disappointed with the flavors after it had been simmering for a while (and it was late and I wanted to eat instead of testing out adding spices, etc.), but when I added some fresh lime juice and cilantro it really balanced everything out and made it pop! I’ll have to make some rice to go with it for my leftovers.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Some cashew cream perhaps? Otherwise, potatoes or rice should both absorb some of the spiciness!

  62. Nicki says

    This is the best black bean soup I’ve ever made! I added a can of diced tomatoes, topped with avocado, cilantro and green onion. For the chocolate I added 3 tbs of dark chocolate chips. This totally hit the spot! This will be in our regular rotation!

  63. Cassie Autumn Tran says

    This looks like such a hearty and tasty soup! Black beans are one of my favorite legumes besides lentils and chickpeas, but I genuinely adore them all! Vegan dark chocolate is actually a fabulous way to add richness and pungency to the soup. I used it in chili before and it was such a glorious turnout!

  64. Lynn says

    Reposting to add 5-star rating for depth of flavor and taste. I thoroughly enjoyed this recipe and am adding this to my list of favorites.

  65. Heather says

    Easy, quick, filling and OH MAN IS IT GOOD!
    I did puree my 2 chilies in Adobo, to hide them from my texture-sensitive Omni daughter. I cut the Chocolate/Cocoa WAY back – I used 2 tsp. of Cocoa powder and it’s rich and delicious. Next time, I’ll be adding a can of tomatoes and chilies as I have way too many in the pantry and think this is an amazing base to build chili off of.

  66. Josefine Sjöholm says

    I only had 1 can of black beans, so I put red capsicum and mushrooms in it instead, and put some tomato paste in it. Literally the most delicious thing ever! And so so easy. THANKS! Xxxx

  67. Lisa says

    This is what I”m thinking before trying the recipe. I was scrolling through comments to see what people thought about the chocolate. I don’t think I can do it. maybe it’s because I’m not a huge fan of chocolate. I’m sure this recipe will be perfect without the chocolate. I’m excited to try it. Thank you for your comment.

  68. Lauren says

    I usually love everything you post, but this just didn’t turn out at all. It had a completely overpowering bitter flavor. I couldn’t taste anything else. The only thing I can think is that if you sub with cocoa powder that it needs to be much less than 3 tbsp. Any other suggestions?

    • Mariah says

      I’m making it right now and I’m doing probably scant 1 tbsp of “Hershey’s Special Dark” cocoa powder because I’m avoiding excess sugar in food right now. Cocoa powder isn’t 1:1 with chocolate because of that bitterness. Will let you know how it turns out. :)

    • Heather says

      I made it last night and used 2 tsp. of cocoa powder. It adds richness and very mild hints of flavour but it’s not bitter.

    • Mariah Salhany says

      I just made it, and because cocoa powder and chocolate are not a 1:1 substitute for each other, I did ~2tsp cocoa powder. Under 1tbsp. Leave yourself room to add more if you want. Lime juice to finish and some leftover rice from takeout really set this off as a great, quick snow day lunch recipe. :)

  69. Maggie-beth Rees says

    I am not a huge cumin fan – sad but true. However, I am pleased to report that smoked paprika works JUST as well for the smokiness which, along with the chocolate, really makes this particularly special. It really hit the spot. Next time I am going to add celery and carrots, just to up the amount of veggies per serving. Thanks!

  70. Kate Wilson says

    I take it back. I take it all back. The chocolate flavour was really strong after adding it, but once we got some tortilla chips, avocado, Cilantro and lots of fresh lime juice in there IT WAS INCREDIBLE.

    My 2 & 4 year olds declared it their favorite soup ever and licked the bowl. So good.

  71. Kate says

    I was loving the flavors until I added the chocolate. Have a feeling the kids are going to put up a fight tonight. May try again with much less cocoa powder next time. A bit too strong for us.

  72. Urvi @ The Healthy Famiy Table says

    Thanks! I am LITERALLY stirring my black beans fro m scratch and add different things…but never thought to add cacao. It added a deepness that’s subtle and mysterious. Thanks so much. What perfect timing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! I think you could add your favorite veggies to this soup, though it may make it more chili-like. Let us know if you experiment with the recipe!

  73. Cheryl says

    Right now in Wisconsin the temperature is -13 but feels like -30 so this soup is very timely!! I have a black bean soup recipe but this one is a significant notch above. Thanks! I will make this soon.

  74. Harper says

    You’re truly the best! I have been in love with Panera’s black bean soup for years and have tried various recipes online for copycats. I mashed some of the beans in the pot and the very end for a slightly thicker bean soup. Goes great with a crusty baguette :-) Thanks so much for another phenomenal recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm not sure as we don’t have an Instant Pot. If you give it a go, let us know how it turns out as I’m sure others will be wondering as well!

    • Jessica says

      Hi there! I think about 6-10 mins in the instant pot with a 15 min NPR would be sufficient. I’ve made something similar with canned beans. You might also want to purée some of the soup at the end to mimic the thickness you would get from simmering the soup uncovered. In the IP no liquid is evaporated off so it will be a bit more watery. Or you could lessen the amount of vegetable broth as well. Hope that helps!

  75. Amber says

    Yum! I would’ve never thought to add dark chocolate but it kinda seems like the obvious. Just added chipotle peppers in adobo, coriander and dark chocolate to my shopping list.
    Thanks for sharing!

  76. David says

    Yum! Can’t wait to try this recipe, once the weather cools down (I’m in Australia, and it’s not exactly soup weather here at the moment!) Absolutely love that this is just black beans (my favourite bean!) and not blitzed/pureed like all the other recipes seem to be. Thanks so much! :)

  77. Sherrie Gossett says

    Hearty, straightforward, and the flavors stand out. A winner for winter. Chocolate is a nice addition. I paired this with white rice, lime, and cilantro.

  78. Liz says

    Wow and I just made the black beans from scratch recipe yesterday! This new recipe was fated to appear. ;)
    BTW, the black beans are awesome! I can only imagine that chocolate will make them even better!