03.23.20

Black Bean Soup

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.

Black Bean Soup

Serves: 4 people
Print
5 from 6 votes
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins

Ingredients

  • 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

Instructions

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! ๐Ÿ™‚ enjoy!

Notes

*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. 

28 Comments

  • Reply
    Anonymous
    February 3, 2022 at 11:29 pm

    What are some good ideas to serve with this soup?

    • Reply
      Alex
      February 8, 2022 at 9:05 pm

      You could do: a half of a sandwich or grilled cheese, a quesadilla, or a nice side salad.

  • Reply
    Monica
    March 17, 2021 at 8:57 pm

    5 stars
    SO delicious – already making for a second time!

    • Reply
      Sue
      January 13, 2022 at 2:50 am

      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.

  • Reply
    Regan
    March 16, 2021 at 11:16 pm

    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.

  • Reply
    Jeanette
    March 8, 2021 at 11:22 pm

    5 stars
    So delicious! I love incorporating this into our meatless Monday rotation. Yum!

  • Reply
    Natalie
    February 11, 2021 at 5:31 pm

    Would there be a way to do this in an Instant Pot?

  • Reply
    Ashley Lecheler
    February 10, 2021 at 3:13 pm

    Hey Alex!
    Just started cooking and it smells AMAZING! Did you keep the seeds in the serrano when you sliced it? I ended up keeping them in because we love spicy but wanted to know what you recommended! Love all your recipes and cookbook, thank you for always sharing your great recipe creations!

    • Reply
      Alex
      February 11, 2021 at 5:23 pm

      I do like to keep the seeds for an extra kick!

  • Reply
    Noe
    February 6, 2021 at 9:08 pm

    This soup was SO GOOD. We donโ€™t eat a lot of beans (we should!) but I think this is going to become a regular dish in our house. I canโ€™t stop taking spoonfuls directly from the pot every time I go to the kitchen.

  • Reply
    Cassie
    February 4, 2021 at 4:56 am

    How long can you leave the beans to soak? Is it fine to soak them for a full 24 hours?

    • Reply
      Alex
      February 4, 2021 at 1:30 pm

      Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavor. If you plan to cook beans for dinner and you want to use the long-soak method, start soaking in the morning ๐Ÿ™‚

  • Reply
    Sherrill
    February 2, 2021 at 9:12 pm

    I’m just half way through making this (putting into blender) and it is DELICIOUS!!!!

  • Reply
    Autumn
    February 1, 2021 at 2:08 am

    Could you use an immersion blender and stick to one area in the pot rather than an actual blender?

    • Reply
      Alex
      February 1, 2021 at 12:53 pm

      Sure! It’s not as accurate but yes– you can absolutely do this.

      • Reply
        Margo
        February 4, 2022 at 3:05 pm

        If I’m using canned beans, how many cans would you recommend? 2, 3? Thanks!

        • Reply
          Alex
          February 8, 2022 at 9:04 pm

          I would use 3 or 4– just keep in mind the cook time won’t be near as long!

  • Reply
    Rebecca
    January 31, 2021 at 9:52 pm

    This looks amazing!! I have canned black beans and would love to save a trip to the grocery store if I can ๐Ÿ˜‰ Would this work well in this?

    • Reply
      Alex
      February 1, 2021 at 12:58 pm

      yes, you definitely can just keep in mind they cook MUCH faster– like only 30 minutes simmering instead of 2 hours. Also, be sure to drain them before adding to the pot ๐Ÿ˜‰

    • Reply
      Michele
      February 8, 2022 at 2:33 am

      I love flavor, but not hot spicy. Is there a substitute for the Serrano pepper?

      • Reply
        Alex
        February 8, 2022 at 8:43 pm

        I don’t think this one is too spicy– but Jalapeno may be a better option (a little less heat) and be sure to remove the seeds! ๐Ÿ™‚

  • Reply
    Michael
    December 28, 2020 at 6:13 pm

    5 stars
    Iโ€™m so happy my niece found you and gave me your book. Your recipes are amazing, and this soup is no different.

    • Reply
      Alex
      December 28, 2020 at 9:51 pm

      Thank you!!!

  • Reply
    Isabel
    December 14, 2020 at 5:35 pm

    Does this soup freeze well? Iโ€™m cooking for 6 and thinking of doubling it and wondering if leftovers will keep in the freezer ๐Ÿ˜Š

    • Reply
      Alex
      December 15, 2020 at 1:38 am

      yes it should freeze well

      • Reply
        Lisa S
        February 24, 2022 at 7:15 pm

        Definitely freezes well- made a double batch last time and sent half with my daughter back to college after XMAS break.

  • Reply
    Erin
    November 17, 2020 at 11:27 pm

    5 stars
    This is DELICIOUS! Would not change a thing about it. Game changer!!

    • Reply
      Alex
      November 18, 2020 at 12:07 am

      Happy you enjoyed!!!

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