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!

Overhead image of cutting board holding ingredients for black bean soup, including black beans, onion, lime, and vegetable broth

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!

Overhead image of pot with black bean soup and a wooden spoon stirring the ingredients

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!

Into soup? Check out this 1-Pot Vegan Minestrone, 1-Pot Vegan Tortilla Soup, 1-Pot Golden Curry Lentil Soup, Fire-Roasted Tomato & Mung Bean Soup, and 1-Pot Everyday Lentil Soup!

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!

Overhead image of black bean soup in a black bowl with a spoon resting in the bowl, garnished with rice avocado, salsa, and chips


US Customary – Metric


  • 1 Tbsp oil (or sub water)
  • 1 cup diced white or yellow onion
  • 3 cloves garlic (minced)
  • 1/4 tsp each sea salt + black pepper (more to taste // depends on saltiness of broth)
  • 2 15-ounce cans black beans* (slightly drained)
  • 2 cups vegetable broth (or store bought)
  • 2 tsp ground cumin (for smokiness)
  • 1 ½ tsp chili powder
  • 1/4 tsp ground coriander
  • 1-2 chipotle peppers in adobo sauce (optional // for heat)
  • 3 Tbsp chopped vegan dark chocolate (for depth of flavor // we like Theo Dark Chocolate Sea Salt // or sub with 1 Tbsp cacao powder)

FOR SERVING optional

  • Lime
  • Avocado
  • Cilantro
  • Onion
  • Hot sauce
  • Salsa


  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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!

  6. 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