Creamy Black Bean Soup - Belly Full (2024)

This easy and healthy Black Bean Soup recipe is taken up a level with some pumpkin puree and warm spices, then drizzled with a bit of heavy cream. It’s so simple and flavorful, ready in under 30 minutes for a quick, cozy meal.

Pumpkin Black Bean Soup Recipe

This easy black bean soup incorporates canned black beans, diced tomatoes, pumpkin puree, and aromatics, along with a few other healthy pantry staples. It’s vegetarian and gluten free, perfectly seasoned and packed full of awesome flavor.

The pumpkin adds a sweet earthy flavor but is actually quite subtle, while adding nutrition. If you wanted it to be more dominant, you could probably use more of the puree and cut back on the black beans. I typically blend the soup to a smooth consistency, but if you prefer more texture, that’s fine too!

Ingredients Needed

You’ll need just a handful of everyday ingredients for this soup recipe.
(Be sure to check the recipe card below for details and measurements.)

• Canned black beans – 2 cans of unseasoned black beans, rinsed and drained.
• Canned diced tomatoes – You’ll be using the tomatoes and their liquid, so do not drain.
• Onion and garlic – For flavor and wonderful aromatics.
• Unsalted butter – To sauté the onion and garlic.
• Low-sodium vegetable broth – The base of the soup. You can also use chicken broth, if preferred.
• Canned pumpkin puree – Make sure it’s pure pumpkin and not pumpkin pie filling.
• Apple cider vinegar – Adds a little tanginess.
• Sugars – Just a touch of white and brown sugar to balance out the vinegar and add flavor.
• Seasonings – Salt, pepper, cinnamon, nutmeg, and allspice season the soup.
• Heavy cream – for serving, optional but recommended.

How to Make Black Bean Soup

There are only a few simple steps to make this black bean soup recipe.
(Be sure to check the recipe card below for details and measurements.)

1. Blend the beans and tomatoes. Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth.
2. Sauté the onion and garlic. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened.
3. Add remaining ingredients. Stir in the bean puree and the remaining ingredients (accept the cream.) Mix until well blended.
4. Simmer. Bring to a gentle bubble and simmer for about 15 minutes until thickened.
5. Serve. Ladle into bowls and serve with a generous drizzle of heavy cream.

Optional Toppings

You could simply serve this black bean soup on its own, but we love some additional Mexican toppings, like these:

• Tortilla Chips
• Pico de Gallo
• Fresh sliced avocado or Guacamole
• Shredded Mexican cheese
• Sour cream or plain Greek yogurt
• Chopped scallions or chives

Serving Suggestions

If you are looking for side dishes to go with your black bean soup, it pairs well with Cilantro Lime Rice or Mexican Rice, Homemade Cornbread, Street Corn Salad, or Buttermilk Drop Biscuits.

Proper Storage

• Fridge. Leftover black bean soup will keep in an airtight container in the refrigerator up to 5 days.
• Freezer. Cool to room temperature, then transfer to a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the fridge.
• To reheat. Reheat on the stove or in the microwave over low heat until warmed through. If it seems too thick, you can add a little broth to thin it out.

More Soup Recipes:

• French Onion Soup
• Hungarian Mushroom Soup
• Stuffed Pepper Soup
• Broccoli Cheddar Soup
• Minestrone Soup
• Zuppa Toscana

Ihope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!