Gluten-Free Black Bean Soup
By the Gluten Free Recipes team ·
This hearty gluten-free black bean soup offers a comforting blend of savory flavors and satisfying textures. Tender beans and vegetables simmer in a rich, seasoned broth, creating a deeply flavorful and nourishing meal perfect for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 13 ingredients — including certified gluten-free chicken or vegetable stock, black beans, onion — and walks through 4 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Black Bean Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Black Bean Soup: This recipe is naturally gluten-free, relying on cornstarch for thickening instead of gluten-containing flours. Always ensure your stock and any other packaged ingredients are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 2 cans black beans, rinsed and drained
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tsp cumin (optional, for added depth)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Stir in the diced potato and the rinsed and drained black beans. If using, add the optional diced tomatoes with their juices and the cumin. Stir everything together to combine the flavors.
- 3
Pour in the certified gluten-free chicken or vegetable stock. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 20-25 minutes, or until the potatoes are tender and the flavors have melded beautifully.
- 4
If you prefer a thicker soup, whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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