Mexican black bean soup is a simple, filling meal made with black beans, vegetables, tomatoes, and warm spices simmered in vegetable broth. This easy soup uses pantry ingredients and comes together in one pot, making it a good option for a busy weeknight or an easy dinner when you want something comforting without being heavy.

This recipe works well as a vegan black bean soup or vegetarian black bean soup and can be served with a variety of toppings.

Two bowls filled with Mexican Black Bean Soup and toppings.

Why You'll Love This Soup

Made with simple ingredients from the grocery store
A filling soup that works well for dinner
Naturally meatless and easy to adapt
A great way to use canned black beans
Leftovers store well for later

A bowl of Mexican black bean soup topped with sour cream and tortillas.

Ingredients You'll Need

olive oil
onion, chopped
elery ribs, chopped
arrots, chopped
guajilla chili, chopped, or arbol chili pepper
paprika
cumin
ground coriander
chopped tomatoes
vegetable stock or vegetable broth
black beans, drained and rinsed

For Serving

Sliced avocado or avocado slices
Tortilla chips, tortilla strips, or corn chips
Fresh cilantro
Fresh lime juice

Two bowls of Mexican style black bean soup on the counter.

How to Make Mexican Black Bean Soup

Heat the olive oil in a large pot or large Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chopped guajilla chili along with the paprika, cumin, and ground coriander. Stir and cook for about 30 seconds to bloom the spices.
Add the chopped tomatoes, vegetable stock, and black beans. Stir to combine the remaining ingredients.
Bring the soup to a gentle simmer, then reduce the heat to medium-low. Let the soup cook for about 20 minutes so the flavors can come together.
Taste and adjust seasoning as needed. Remove from heat and serve.

Helpful Tips

This soup is meant to be brothy with whole beans and chopped vegetables.
If you prefer a slightly thicker texture, gently mash a small portion of the beans with a potato masher and stir them back into the soup.
Using canned black beans keeps this recipe quick, but cooked dry beans can be used if prepared ahead of time.
Adjust the spice level with chili powder or red pepper flakes if needed.
If guajilla chiles aren't available, an arbol chili pepper or a small amount of chili powder can be used instead.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through.

Serving Ideas

Serve this Mexican bean soup with tortilla chips, avocado slices, fresh cilantro, and a squeeze of fresh lime juice. Sour cream or Mexican crema can be added at the table if desired.

This Mexican bean soup uses black beans, vegetables, and spices simmered in broth for a simple one-pot meal.

For another filling soup that works well for dinner, try Instant Pot Chicken and Gnocchi Soup.

📖 Recipe

Dana

Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.