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Black Bean and Steak Soup is one of my favorite soup recipes. It’s so hearty and filling and just down right delicious.

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One of the best things about my black bean and steak soup recipe is that it can be ready in about 30 minutes once the steak has marinated, making it perfect for a busy weeknight or even a relaxed weekend supper.

Don’t you just love meals like that?

The kind of meal that you can get home and quickly throw together that your family loves? I know I do. And now that the weather has turned chilly, I love warm, comforting meals like this soup even more.

Here’s the recipe for my Black Bean and Steak Soup. I hope you love it as much as we do!

4.38 from 8 votes

Black Bean and Steak Soup Recipe

Soup & Salad 25 mins

Prep Time 5 mins
Cook Time 20 mins
Servings 8
Course Soup
Cuisine American
Author Robyn Stone | Add a Pinch
Black Bean and Steak Soup is one of my favorite soup recipes. It’s so hearty and filling and just down right delicious.


  • 2 ribeye steaks
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 onion chopped
  • 2 (15-ounce) cans black beans (I use Bush's)
  • 2 cloves garlic chopped
  • 1 cup beef stock or broth


  • Mix together dry ingredients through black pepper and rub onto ribeye steaks. Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking.
  • Heat skillet or grill pan over medium heat. Drizzle lightly with olive oil. Remove steaks from the ziptop bag and place into the skillet or on the grill pan. Sear on each side for about 3-5 minutes per side. Set aside and allow to rest as the soup is cooking.
  • Add onion to skillet and saute until translucent, about 3 minutes.
  • Pour black beans into medium saucepan over medium heat. Add onion, garlic, and beef stock. Cook for about 10 minutes.
  • Slice steak into thin slices or into bite-sized pieces and place into soup.
  • Serve warm with sour cream and shredded cheese.

Nutritional Information

Calories: 128kcal | Carbohydrates: 2g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 236mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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Soup & Salad Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 3 stars
    Sounds yummy! My only turnoff was the recipe used ribeye steak. 2 ribeye steaks are not cheap. I wouldn’t consider this a good family meal. Too expensive . Will have to find a way to use a cheaper cut of meat before I would make it.

    1. Hi Patty, You can substitute with your favorite cut of steak if you prefer. I’ve used other cuts such as london broil and round, but found the ribeye to give the best result for my family’s taste. Of course, adjust to meet your own taste and budget. Thanks so much!

    2. 5 stars
      It was a blast Robyn, my husband loved it. The kids didn’t eat much, guess they were full with Halloween sweets and cakes. I always love steak with more black peppers, but probably I used a bit too much 🙂 I think I will score when we gather at the in-law next weekend.

  2. I was just thinking I will try this with good ol’ ground beef! I have lots of that on hand and most of the cow went into this burger anyway. 🙂 Going to pin it right now. Thanks for sharing.

    1. I made it but have a couple of changes. I did use the burger however I seasoned it with some Fajita seasoning that I had. All the dry ingredients I added to the pot with the beans (which I cooked from dry) and in place of the beef stock I used chicken stock because I already had some open.
      I have to say I LIKE IT and it would probably be pretty good made with chicken as well.
      🙂 Thanks for the recipe, it will be in my go to recipes from now on. Blessings !

  3. We have Soup Sunday most weeks during fall and winter (it started because I was all out of ideas to cook!). I can’t wait to try this one, everyone should like it.

  4. I’m assuming the amount of broth is an error? 2 Tbs per serving doesn’t seem quite right! But the soup does look tasty!

  5. 5 stars
    There’s just no way to express what my Greg would do if he walked through the door from work to Black Bean Steak Soup.
    That is seriously every mans dream!
    Would you please come to Bainbridge and teach me how to take FOOD pics!
    Your pics make me want to jump through the computer screen.
    Hugs sweet girl.
    Thinking about you.

  6. 1 cup of broth was not enough, and that was even when I halved the recipe. I would at least double it for a true soup consistency. Other than that, it was delicious and I subbed a cheaper sirloin cut.

  7. I’ve passed this one around to my family. Definitely a cheap date. I’ve tried using Chuck Eye in this and it turned out wonderful! Can’t wait to try it with Rib-eye!

  8. Would this recipe be good with another type of bean such as pinto, lima or black eyed peas? Please let me know! Thanks!

  9. This recipe looks so hearty and good. The flavors must be delicious judging from the ingredients. Thanks for sharing!

  10. 5 stars
    This is by far my favorite soup. It just can’t be beat! Thanks for the recipe. I’ve shared it with my whole family!

  11. I’ve been making several different kindds of soup this fall, but was tired of the potato-carrot-celery routine. i went online looking for a soup that could be made with beans and beef, since I had the bone and meat from a beef loin roast. At first, all I could find was chili, which I’d already made, so this was a very welcome find!
    I used dried black beans which I parboiled in the microwave while the beef was cooking off the bone. I put 3 cups of beans in a quart Zip-lock canister, covered them with water and cooked them at 80% for 8 minutes, then poured half of the beans and liquid into another quart canister and cooked them 3 more times at decreasing power each time (60% and 50%). I had some fresh bay leaves and savory in the refrigerator, so I tossed that in, as well as the seasonings in the recipe. It’s still cooking, but the house smells wonderful! Can’t wait for supper!

  12. This soup was amazing! I substituted a cheaper steak.. A Chuck tender steak… This soup is unbelievably delicious and simple. I did add green chili’s to my bowl and jalapeños to hubbies bowl.. I am SO making this again.

  13. Just made this or he first time. Used chuck eye steak since it’s much cheaper than ribeye. The steak was tender and flavorful in the soup. I’m going to try sautéing some jalapeños or green chilies in it next time for some bite. Overall great flavor and very filling. Will definitely make this again and again!

    1. I’m thrilled you like it Jason! I think the chilies sound amazing in it! Thanks so much for letting me know how that you enjoyed it!

  14. 5 stars
    Just marinating the rib-eye steak that I buy whenever it is on sale. I freeeze the steaks and then pull them out when I want a grilled or broiled steak. I can’t wait to enjoy this soup tonight. I also flavor my soup with Recaito, which is a cilantro/garlic paste in the spanish food section. Awesome recipe, no surprise, your name is the same as mine.

    1. Well hi to another Robin (little different spelling 🙂 ! )
      I hope you enjoy this soup – it’s delicious! Thanks so much! xo

  15. 3 stars
    I’ve been making this since my college days but really, why waste rib eye steaks when the flavor can be achieved with chuck steak? The idea of soup is pauper food, i.e. cheap! . Steak is luxury food. Mixing the two is like Marie Antoinette saying, “Let them eat cake!”. 

    At any rate, as a bunch of male apartment-dwelling students, we had no money or patience but yearned for our momma’s hearty meals: 1lb dried beans (quick prepped), whole 3lb chuck steak untrimmed, 3 med chopped onions, 3lg diced carrots, 3stalks diced celery, teaspoon salt, 1/2 teaspoon pepper, 2 bay leaves, water to cover plus three inches. Follow pressure cooker directions for stew or pot roast. Trim fat & shred beef. Comes out more like stew but you can thin it and season it as desired! Enjoy!

  16. 5 stars
    I made this recipe with thinly sliced sirloin steak cut in small pieces and added corn and diced yellow pepper. Delish. And the next day it was even better and I put it over minute rice.