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So you have a bag of dried black beans, and you want something to do with it? Try this simple, yet absolutely delicious Black Bean Soup. 

It’s got a hint of spicy, a little tang, and it is just comforting and delicious. Not to mention– extremely easy to make! I know you’ll love this bowl of comforting soup. 

Like this recipe? Here are some other legume soup recipes you might love:  Split Pea Soup with Ham, Black-Eyed Pea Soup, Easy Italian White Bean Soup.

5 from 9 votes

Black Bean Soup

Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings: 4 people


  • 1 lb dried black beans *presoaked, see note
  • 4 strips bacon, cut into 1/2 inch cubes
  • 1/2 medium yellow onion, thinly sliced (about 1.5 cups)
  • 1/2 serrano pepper, thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 [32-ounce] carton chicken broth
  • 2 bay leaves
  • 2 tbsp lemon juice

For Serving (all optional):

  • sour cream or greek yogurt Kite Hill has a great DF Sour Cream
  • cilantro leaves, finely chopped
  • fritos


Presoak the Beans *see note:

  • Rinse the beans and pick out any stones. Then add beans to a large bowl and fill with water until covered by 2 inches. Leave to soak overnight. Drain and rinse before cooking.

Make the Soup:

  • In a large pot over medium heat, add bacon pieces and cook, stirring, until they are lighty browned on the edges, 3 to 4 minutes.
  • Add the onion, serrano, salt and pepper and continue to cook, stirring, until the onions are tender, about 4 minutes.
  • Add the garlic powder, oregano, cumin, chili powder, paprika and toast the spices, about 1 minute-- stirring constantly to be careful not to burn-- to bring out the flavor.
  • Add the beans (drained + rinsed), the broth, and the bay leaves. Bring contents in the pot to a boil. Once boiling, reduce heat to a low simmer, cover, and cook until the beans are tender, about 2 hours-- stirring occasionally.
  • When the beans are tender, transfer 1.5 cups of the soup (make sure you don't have the bay leaves in there) to a blender and blend until smooth. Add pureed beans back into the soup for some texture. Stir in the lemon juice. Taste, add more salt if desired.
  • Serve black bean soup as is OR you can top with a dollop of sour cream and chopped cilantro. I also love to serve mine with hot sauce and fritos! 🙂 enjoy!


*Do I have to pre-soak my beans? no, you don't. I soak them for 3 reasons: It speeds up the cook time, they cook more evenly AND they are easier to digest. If you do not choose to soak them, your soup may not turn out as brothy (add more broth as desired) + the cook time may vary a bit. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Also delicious served over pasta—with toppings like sour cream, grated cheddar, avocado, diced tomato, etc.. Wonderful!!

    1. 5 stars
      So delicious! I forgot about the long cook time, so I threw it in the instant pot manual setting for 9 minutes and natural release (after soaking the beans 24 hrs) and it was perfect.

  2. 5 stars
    I made this tonight and the entire family LOVED it, which is a huge win. I can’t wait to add this to our weekly meal rotation.