5-Ingredient Quick ‘n Easy Spicy Black Bean Soup
Need a healthy meal you can throw together quick? This 5-ingredient spicy black bean soup brings the flavor in under 15 minutes!
This 5-Ingredient Black Bean Soup is the kind of dinner you can throw together from pantry staples and still feel really good about serving. It’s hearty, flavorful, and comes together with almost no prep — just simple ingredients doing what they do best.
Canned black beans, corn, broth, and picante sauce simmer with onion to create a cozy, satisfying soup that tastes like you worked way harder than you did. It’s budget-friendly, meatless, and perfect for busy weeknights when you need something warm and filling without overthinking dinner.
What’s in easy black bean soup?
You’d never guess these simple ingredients could provide so much flavor!
- Black Beans: I used two cans of black beans for this. Canned beans are convenient, but you can also use beans that you’ve cooked yourself — if that’s the case, you’ll need 3 cups!
- Corn: You can use one can of corn, or 1 cup of frozen or fresh corn. You can also leave this out, if you want.
- Vegetable Broth: You can sub this for water + vegetable bouillon cubes or chicken broth.
- Picante Sauce: This is what brings the flavor! Choose your level of spice by choosing how spicy your picante sauce is. I do recommend using picante sauce rather than fresh salsa because the flavor is stronger.
- Onion: You can use 1/2 a chopped yellow onion, or 1/2 cup of chopped frozen onion.
Making 5-ingredient black bean soup
What to serve with black bean soup
What to make this delicious soup a meal? These are some great additions to round out the menu:
- Toppings: fresh cilantro, jalapeños, sour cream, crushed tortilla chips (or strips), and lime wedges
- Sides: sour cream biscuits or flatbread tortillas
- Appetizer: crockpot queso
- Dessert: pineapple fluff
FAQs
Yes! Just everything to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. It’s a great hands-off option for busy days.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave, and the flavor is even stronger next day!
Yes! Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 cup picante sauce
- 1/2 cup onion, chopped
- 3 cups vegetable broth
Instructions
- Drain and rinse the corn and black beans. Chop the onion.
- In a large pot, combine all ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Optional: To thicken the soup, you can blend 2 cups of soup in a blender, then return the blended soup to the pot and stir it in.
- Serve warm with your favorite toppings!
