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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.
Black Bean Soup
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! 🙂 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Would there be a way to do this in an Instant Pot?
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!
I do like to keep the seeds for an extra kick!
This soup was SO GOOD. We don’t eat a lot of beans (we should!) but I think this is going to become a regular dish in our house. I can’t stop taking spoonfuls directly from the pot every time I go to the kitchen.
How long can you leave the beans to soak? Is it fine to soak them for a full 24 hours?
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 🙂
I’m just half way through making this (putting into blender) and it is DELICIOUS!!!!
Could you use an immersion blender and stick to one area in the pot rather than an actual blender?
Sure! It’s not as accurate but yes– you can absolutely do this.
If I’m using canned beans, how many cans would you recommend? 2, 3? Thanks!
I would use 3 or 4– just keep in mind the cook time won’t be near as long!
This looks amazing!! I have canned black beans and would love to save a trip to the grocery store if I can 😉 Would this work well in this?
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 😉
I love flavor, but not hot spicy. Is there a substitute for the Serrano pepper?
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! 🙂
I’m so happy my niece found you and gave me your book. Your recipes are amazing, and this soup is no different.
Thank you!!!
Does this soup freeze well? I’m cooking for 6 and thinking of doubling it and wondering if leftovers will keep in the freezer 😊
yes it should freeze well
Definitely freezes well- made a double batch last time and sent half with my daughter back to college after XMAS break.
This is DELICIOUS! Would not change a thing about it. Game changer!!
Happy you enjoyed!!!