For a quick and easy weeknight or weekend meal whip up a pot of easy black bean soup recipe using canned beans.  Keep the ingredients in your pantry and freezer for a pantry meal option.  The perfect meal when you just don’t have time to run to the grocery store.  Open a few cans, toss everything in the slow cooker, and let it simmer while you’re taking care of other things.

If you like my easy soup recipes then try my Easy Cheese Tortellini Soup for a Weeknight Quick Meal and single-serving split pea and potato soup.

bowl of black bean soup

Bake up my small slow cooker cornbread to serve with this tasty soup.

Ingredients to make black bean soup

  • Bush’s Spicy Black Beans: You don’t need to use Bush’s, it’s just the brand I like for this recipe
  • Canned Diced Tomatoes: Use low-sodium tomatoes.
  • Spicy V-8 juice: You can substitute a Bloody Mary mix for a good result
  • Corn: frozen corn tastes the best, if you use canned corn rinse to remove the extra sodium.
  • Onion: Fresh onions are preferred. Onions have a long shelf life and I always have these handy.
  • Olive oil: is used for sautéing the onions, you can also use butter.
  • Chili powder: Adjust the amount to your taste.
  • Sour cream or shredded cheese: This is optional but takes the soup to the next level.
  • Fresh Cilantro: Another optional topping. I grow cilantro in my balcony garden so always have fresh cilantro handy.
  • Avocado and Tortilla Chips are another great way to top this black bean soup.

Recipe Notes

  • For a creamier soup, you can use an immersion blender directly in the pot.
  • If using canned corn, add it halfway through cooking.
  • For a little extra spice add in some red pepper flakes or double the chili powder.
  • Add a squeeze of lime juice before topping with sour cream.  The lime compliments the black beans nicely.
  • Another topping to try; is sliced avocado, crumbled tortilla chips, cilantro, or a simple Pico de Gallo.
  • Choose a low or no-salt version of the tomatoes and beans for a healthier soup.

Storing Leftovers

Store in a covered container in the refrigerator for up to 2 days.

To freeze leftovers cool the soup, then scoop it into Ziploc freezer bags and freeze.  When ready to eat, thaw in the refrigerator and reheat on the stovetop, or defrost and heat slowly in the microwave.

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bowl of black bean soup

Easy Black Bean Soup

The perfect pantry meal. Recipe makes enough for two big dinner size bowls with a little leftover for lunch the next day.
4.25 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 2 bowls
Calories: 229kcal
Author:Sydney Dawes

Equipment

  • 2-quart slow cooker

Ingredients

  • 1 can (15-ounce)Spicy Black Beans
  • ½ cup tomatoes diced tomatoes
  • ½ cup Spicy V-8 juice
  • ¼ cup frozen corn
  • 2 tablespoon onion diced
  • ¾ teaspoon chili powder
  • 1 tablespoons sour cream

Instructions

  • Add the beans, tomatoes, onions, and chili powder to a 2-quart slow cooker. Stir to mix.
    1 can (15-ounce)Spicy Black Beans, ½ cup tomatoes, ½ cup Spicy V-8 juice, ¼ cup frozen corn
  • Stir in the V-8 juice and corn, Cover and cook on low setting for 1.5 – 2 hours. 
  • Serve with a dollop of sour cream and a rolled up warm tortilla for a quick meatless meal.
    1 tablespoons sour cream

Notes

If you prefer less spicy, use regular V-8 and the non-spicy version of canned black beans.

Nutrition

Serving: 1bowl | Calories: 229kcal | Carbohydrates: 42g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 97mg | Fiber: 13g | Sugar: 4g
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