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!
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!
We hope you LOVE this soup! It’s:
Easy to make
& 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!
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!
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 (Large bowls)
Gluten-Free, Mexican-Inspired, Vegan
Does it keep?
(or sub water)
diced white or yellow onion
each sea salt + black pepper
(more to taste // depends on saltiness of broth)
cans black beans*
(or store bought)
peppers in adobo sauce
(optional // for heat)
chopped vegan dark chocolate
(for depth of flavor // we like Theo Dark Chocolate Sea Salt // or sub cacao powder)
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).
*Can sub canned beans with beans made from scratch.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Per Serving (1 of 4 servings)
- Calories: 242
- Fat: 7g
- Saturated fat: 2g
- Sodium: 660mg
- Potassium: 558mg
- Carbohydrates: 37.4g
- Fiber: 13.1g
- Sugar: 4.1g
- Protein: 10.6g