Dr. Axe > Recipes > Gluten-Free

Black Bean Soup Recipe

Black bean soup recipe - Dr. Axe

Total Time

10 minutes




  • Two 15 ounce cans organic black beans
  • 1 cup water
  • 2 tablespoons coconut oil
  • ¼ cup chopped white onion
  • ¼ cup chopped green onions
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped mushrooms
  • 3 minced garlic cloves
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Hot sauce, to taste (optional)


  1. In a food processor or blender, blend one can of black beans with one cup of water until smooth.
  2. In a medium sauce pan, add in coconut oil over medium high heat.
  3. Sauté onions, mushrooms and garlic until tender.
  4. Add black bean mixture from the blender and stir on medium-low heat.
  5. Add in second can of beans and continue cooking 5-10 minutes.
  6. Add sea salt, chili powder, cumin and hot sauce to taste.
  7. Serve hot.

This black bean soup recipe is loaded with fiber and flavor!

It’s easy, fast to make and goes great with any meal. Add it to your menu tonight!

Josh Axe

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  1. Jean on

    The photo looks likes there are peppers in the Black Bean Soup.
    I do not see peppers in the recipe ingredients.
    If there are peppers … How many?

    • Dr. Josh Axe on

      You can add peppers or leave them out, both ways turn out great! I sometimes like to mix the recipes up and add more vegetables. If you would like to add peppers, I used 1 medium pepper cut into thin slices. Enjoy!

  2. Frances on

    I love all your recipes, but would like to see a list of the nutritional value reflecting calories, carbs, fiber, and etc.
    Thank you

  3. Jane on

    I am a diabetic and have to count carbs and watch my portions to keep my blood sugar nos. in check. That would be a big plus to give us the carb count, because the recipes look delicious. Thanks!

  4. Norma Strait on

    My church, All Saints Episcopal Church, Enterprise, FL will be having soup suppers during Lent. Would appreciate new soup recipes. Thank you with Blessings

  5. Kathryn on

    Mara, I also prefer to use dry beans soaked overnight in filtered water with either 1 Tb. plain Greek yogurt or 1 Tb. Lemon juice. Easier to digest and you don’t have to worry about BPA lined cans. Cheaper too! It’s in the Maker’s Diet book by Jordan Rubin and in Nourishing Traditions by Sally Fallon. :-) I like this recipe though. I use 2 cups dried beans. Soaked overnight and then rinsed.

  6. amanda on

    I would think in detoxing, you should elimate mushrooms since they are a fungus. I’m going to make mine minus the mushroom. I’m sure it will be just as great.


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