Quick Black Bean Soup

    20 minutes

    Black bean soup is delicious and healthy and doesn't have to be hard to make. This recipe just blends then heats the ingredients.

    1714 people made this

    Serves: 4 

    • 2 (400g) tins black turtle beans, drained and rinsed
    • 1 1/2 cups (375ml) vegetable stock
    • 250g tomato salsa
    • 1 teaspoon ground cumin
    • 4 tablespoons sour cream or plain yoghurt
    • 3 spring onions, thinly sliced

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In an electric food processor or blender, combine beans, stock, salsa and cumin. Blend until fairly smooth.
    2. Heat the bean mixture in a saucepan over medium heat.
    3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and a sprinkling of green onion.


    If you can't find tinned black turtle beans, use dried.

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    Reviews in English (1441)


    We have looked into the sodium, and it appears the excess was coming from the vegetable broth. We linked that ingredient to a more generic vegetable broth, and it seems to have reduced the sodium. To address the beans issue, the sodium will go down by an additional 500 mg if using no-salt-added black beans. Rinsing and draining should also help.  -  26 Aug 2002  (Review from Allrecipes USA and Canada)


    This is a fantastic recipe! Now know why there are so many glowing reviews. It's so easy (I was done, from start to finish in 15 minutes. We're vegetarian and it's difficult to find a black bean soup in restaurants that's not made with chicken stock or doesn't have bacon. Now I can make the black bean soup that my husband loves so much right at home. Upon other reviewers suggestions, I saved one cup of beans to add whole, I added 3 teaspoons lime juice, triple the cumin, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper. I also used the immersion blender and blended the soup right in the pot (talk about a great invention!). The soup came out perfect and tasted great with quesadillas. Next time, I'll probably saute some onions and add some corn for a different taste in the soup. Thanks very much for this recipe. It is definitely a keeper!!  -  04 Apr 2003  (Review from Allrecipes USA and Canada)


    Add Sherry! I've used hundreds of Allrecipes and this is the first time I felt compelled to add a review. This is fantastic soup! I used the suggestions of sauteed onions and garlic in pan first, used three cans of beans (two pureed, one left whole), extra cumin, splash of hot sauce, and added chopped cilantro. I also added a splash of Sherry, as I know this is the secret ingredient in my favorite restaurant soup. Delectable! I planned to freeze the leftover but we ate it all.  -  09 May 2003  (Review from Allrecipes USA and Canada)