This loaded black bean soup is going to be one of the tastiest soups you’ve ever tried!
A creamy, smoky (and extremely simple) black bean soup as the base, and topped with a variety of yummy morsels that add texture, saltiness, spice and fragrance – this is just delicious!
PLUS, it’s ready in less than 20 minutes, it’s vegetarian and it’s full of protein. Give it a go!
Why This Soup Works
Beans bring protein and bulk, smoked paprika adds depth and those topping layers deliver texture and freshness. You get a full Mexican flavour packed meal with all those lovely morsels!
Ingredients, Substitutions and Variations
- The soup – the soup is a really easy (but tasty) mix of onion, black beans, tinned tomatoes and smoked paprika. I use tinned black beans and add the water from the tin too. Only do this if your black beans are in water (not salted water). If they’re in salted water, drain before adding to the soup and add an extra 400ml of water.
- The toppings – I top my soup with tortilla chips (plain salted ones are best), soured cream, avocado, coriander, lime and chilli. You can mix and match the toppings as much as you like according to your preferences. You could add other toppings too – why not try crumbled feta, jalapeños or charred sweetcorn?
Top Tips
- You can make the black bean soup in advance and even freeze it (for up to three months). Add the toppings just before serving.
- This makes a great lunch through the week. Make a big batch of the soup at the weekend, then prep your toppings each morning. Heat the soup in the microwave (full heat for 3 minutes) then add your toppings.
FAQs
Absolutely — make the soup base and store; add the toppings at the last minute.
They’re what make this soup “loaded” — but you can skip or mix and match based on your preference.
Tinned black beans in water (not salted) work best; if in salted water, drain then add 400ml extra water.
Loaded Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 2 onions
- 1200 grams black beans tinned
- 400 grams chopped tomatoes
- 3 teaspoons smoked paprika
- 4 tablespoons soured cream
- 2 avocados
- 80 grams tortilla chips
- 20 grams fresh coriander chopped
- 1 lime cut into quarters
- 1 red chilli sliced
Instructions
- Start by making the soup. Peel and dice the onion. Pour the oil into a large saucepan and put on a medium heat. Add the onion and soften for 2-3 minutes.
- Pour the black beans (including the water from the tins) into the saucepan. Add the chopped tomatoes, smoked paprika and 400ml water. Bring to a simmer then cook gently for 10 minutes.
- Use a stick blender to blend the soup until fairly smooth (some chunks are OK).
- Spoon the soup into bowls and top each with a tablespoon of soured cream. Peel and chop the avocado and add a quarter to each bowl, followed by a quarter of the tortilla chips, coriander, lime and chilli.
Video
Notes
Variations & Add-Ins
- Extra toppings: Crumbled feta, jalapeños, charred sweetcorn.
- Make it vegan: Substitute soured cream for vegan yoghurt or omit altogether, use plain tortilla chips.
- Heat it up: Add a finely chopped red chilli or a dollop of chilli oil on top.
- Make it a meal: Serve with a side of corn-bread or a grilled cheese sandwich for extra comfort.
Full of flavour with loads of tasty little morsels on top! The perfect soup!