Pantry recipes are becoming a bit more popular, as we visit the grocery store a little less often. This means we can enjoy a plethora of pantry food recipes, including a quick and easy, 20-minute black bean soup.
We’re turning one can of beans and shelf-stable spices into a hearty, flavor-packed dish that’s perfect for fall and wintertime. In addition to being just an easy-to-make recipe, it’s also affordable, accessible, and abundant in plant-based protein and fiber.
Get your bellies ready – this 20-minute black bean soup recipe is perfectly tender, slightly smoky, with layers of umami from reserved black bean sauce, and spices.
I like to pair this flavorful dish with a more mild side, for example, steamed white rice or a piece of toasted, fresh bread with a brush of vegan butter.
For more quick and easy plant-based dinner recipes, check out 30-Minute Plant-Based Dinner Ideas.
More Recipes With Beans:
How To Make 20-Minute Black Bean Soup
This is a very easy recipe without the need of any special cooking equipment. All you need is a pot with a lid. If you’re planning on doubling or tripling the recipe, a dutch oven works great.
While you might see many recipes asking to drain the liquid from the canned black beans, we’re reserving it. So, this means we won’t need to rinse the beans either. Besides, this makes cooking the beans a lot easier, since we’re essentially skipping a step.
The only chopping required here is from the onion. Because we’re using mostly pantry ingredients, we won’t need to prep anything else.
Saute The Onions. First, we’ll cook the chopped onion in olive oil until tender. This will only take a few minutes.
Add The Spices, Beans & Water. Then, we’ll add the spices and have them cook for a few seconds until fragrant. Add the beans along with its liquid + water. Stir all together.
Cook At A Simmer. Bring the soup to a boil then immediately lower temperature and allow the soup to simmer for 15 minutes.
- Keep the liquid from the canned black beans. This will help add flavor and thickness to your black bean soup.
- This recipe also works with cooked beans from dry.
How To Thicken Black Bean Soup
If the black bean soup isn’t thick to your liking, you can have it simmer for a bit longer to cook off some of the liquid. Or, you can add a teaspoon or so of all-purpose flour.
On the other hand, if you find your soup is too thick, add more water or vegetable stock.
What To Serve With Black Bean Soup
My favorite side dish to accompany a wholesome bowl of black bean soup is freshly cooked white rice. Like most kitchens, mine is equipped with a handy rice cooker. So, while the black bean soup is cooking, the rice is also being made.
Other Sides To Pair With Black Bean Soup:
- Tortilla chips
- Corn salsa
- Avocado salad
- Garlic bread
- Corn salad
- Roasted broccoli
- Avocado salsa
- Side salad
- Vegan grilled cheese
How To Make Pan-Roasted Corn
Have a bag of frozen corn chillin’ out at the back of your freezer? I think it’s time to give it some much-needed love and toss them over your homemade, black bean soup.
For this recipe, I used about 1 cup of frozen corn. It yielded a little extra, but I like to have some on the side as a side, too.
Pan-Roasting Corn From Frozen
To make pan-roasted corn from frozen, you’ll need to set a non-stick pan or skillet over medium-high heat. Pour the frozen corn directly into the pan and cook until slightly blistered – about 10-12 minutes.
After it’s done cooking, add salt and your choice of spices. Note: they are delicious on their own!
Pan-Roasting Corn From Fresh
To pan-roast corn from fresh or canned, the same steps apply. However, for canned corn, be sure to drain and rinse the corn first, then pat dry.
I recommend making the soup first and then the corn – so you have warm, intense-flavored corn.
How To Store
Soup can always be stored and used for later. Store in the freezer for up to 3 months in a freezer-grader container or a reusable silicone bag. To thaw, transfer the soup from the freezer to refrigerator overnight, then heat over a low flame until warm.
Additionally, the black bean soup can be stored in the refrigerator for up to 4 days.
More Soup Recipes:
20-Minute Black Bean Soup
- 1 tablespoon olive oil
- 1/2 red onion chopped
- 1 Bay leaf
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 teaspoon smoked paprika
- Salt + pepper to taste
- 15 ounces canned black beans
- 1/2 cup Water
- 1 tablespoon vegan butter (optional)
- Place a pot over medium heat and add olive oil. Once the oil is hot, add the chopped onion. Cook and stir onions for about 6 minutes, or until tender.
- Add the bay leaf, cumin, garlic powder, smoked paprika, and salt + pepper to taste. Stir and cook for 1 minute. Then, add the beans and water.
- Bring to a boil. Once at a boil, lower heat to bring beans to a gentle simmer. Add vegan butter (optional). Cover pot with a lid and cook for 10 minutes. Remove bay leaf and serve soup. Garnish black bean soup with pan-roasted corn and diced red onion (optional).
Did you try out this 20-Minute Black Bean Soup recipe?