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top side view of quick and easy black bean soup in a white rimmed bowl with fresh jalapeno and cilantro on top, and lime wedge on the side

7-Minute Quick and Easy Black Bean Soup

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  • Author: Gigi & Sersie
  • Total Time: 7 minutes
  • Yield: 2 1x
  • Diet: Vegan


In a pinch and need something super fast? This 7-Minute Quick and Easy Black Bean Soup will do the trick. #fastdinnerrecipes #healthyveganrecipes #danielfastrecipes #blackbeansoup


Units Scale
  • 1 15-oz. can black beans, low sodium or no salt added
  • 1/2 cup water
  • 1 garlic clove, chopped
  • 1 sundried tomato (not in oil), chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 Tbsp Simple Homemade Date Syrup


  • Fresh cilantro, chopped
  • Jalapeno, minced
  • Fresh lime juice
  • Salt and pepper to taste

Other Optional Toppings:


Take 2/3 of the can of black beans with liquid and add it to a medium size pot over medium heat. Take the remaining 1/3 of the can of black beans with liquid and add it to a small blender. To the blender, add 1/2 cup of water, chopped garlic clove, chopped sundried tomato, cumin, chili powder, and a tablespoon of Simple Homemade Date Syrup. Blend until smooth and creamy.

Add creamy black bean and spice mixture to the pot of black beans and turn up the heat to high. Stir well. Once the soup starts to boil, reduce heat to low, cover, and simmer for 3 to 4 minutes.

While the soup simmers, chop the cilantro and jalapeno. Slice off a wedge or two of fresh lime. Set aside.

When the soup is done, add toppings, including freshly squeezed lime juice, and salt and pepper to taste. (I used about 1/8 tsp of salt and a tiny pinch of black pepper). 




  1. Can opener
  2. Knife
  3. Cutting board
  4. Measuring cup
  5. Measuring spoon
  6. Blender (small blender works great!)
  7. Medium pot
  • Prep Time: 3 minutes
  • Cook Time: 4 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southwestern