Savor the rich, savory flavors of our Black Bean Soup Recipe! This hearty, nutritious dish is a symphony of taste and texture. It's a simple concoction of wholesome black beans simmered with aromatic spices, fresh vegetables, and a hint of smoky heat.
Black Bean Soup
Perfect for those chilly evenings or when you need a comforting meal, this soup is delicious and packed with protein and fiber. It’s easy to prepare, making it an ideal choice for busy weeknights. So, gather your ingredients, and let's embark on this culinary adventure to create a bowl of this delightful, soul-warming black bean soup.
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The ingredients for making black bean soup that your family will love are listed below. Please scroll down to view our printable recipe card with detailed steps and measurements.
- Extra-virgin olive oil
- Yellow onion: Chopped
- Celery ribs: Finely chopped
- Carrot: Peeled and sliced into thin rounds
- Garlic cloves: Pressed or minced
- Ground cumin
- Smoked paprika
- Dried oregano
- Red pepper flakes
- Black beans: Rinsed and drained
- Vegetable broth or chicken broth low-sodium
- Fresh cilantro: optional
- Fresh lime juice
- Lime zest
- Sea salt and freshly ground black pepper: To taste
- Garnishes: diced avocado, salsa, corn chips.
How to cook Black Bean Soup from scratch?
- Cook the vegetables: Place a large soup pot over medium heat and add the oil. Once simmering, add the onion, celery, and carrot, and season with a bit of salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 10 – 15 minutes.
- Add the spices: Next, add the garlic, cumin, smoked paprika, oregano, and red pepper flakes and cook for about 30 seconds.
- Simmer: After that, add the beans, and broth, stir the mixture, and bring to a simmer over medium heat. Simmer gently for about 30 minutes, until the beans are very soft.
- Blend: Transfer about half of the soup to a heatproof high-speed blender, securely fasten the lid, and blend until smooth.
- Serve: Return the pureed soup to the pot, and stir to combine. Also, stir in the cilantro, lime juice, zest, and salt and pepper, to taste. Serve with your favorite toppings.
How to serve:
Pairing your black bean soup with the right accompaniments can turn a simple meal into a feast.
Here are some delicious options:
This slightly sweet, crumbly bread complements the savory flavors of black bean soup perfectly.
Grilled Cheese Sandwich
A classic comfort food that pairs wonderfully with any soup.
A side of steamed rice can add a satisfying, hearty element to your meal.
A fresh salad with crisp greens and tangy vinaigrette can provide a refreshing contrast to the rich soup.
Avocado Slices or Guacamole
The creaminess of avocado balances the spiciness of the soup.
These can be used for dipping or crumbled on top for added crunch.
Roasted veggies like peppers, zucchini, or sweet potatoes make a healthy and tasty side.
Frequently asked questions
Do black beans need to be soaked?
Black beans typically need to be soaked before cooking. Soaking beans serves two purposes: it reduces the overall cooking time and helps to remove some of the indigestible sugars that can cause gassiness.
However, if you're short on time, you can use the quick-soak method, which involves boiling the beans for a short time and letting them sit for an hour off the heat.
Alternatively, you can skip the soaking process and increase the cooking time, which may result in less evenly cooked beans.
How many hours should black beans be soaked?
Black beans should ideally be soaked for at least 8 hours, or overnight, before cooking. This process softens the beans, reduces cooking time, and helps eliminate some of the compounds that can cause digestive discomfort. If you're in a hurry, a quick-soak method of 1 hour can be used instead.
How do you know when black beans are cooked?
Black beans are considered fully cooked when tender and easy to bite. The skins should remain largely intact, but the insides should be soft and creamy. A good way to test this is by taking a few beans out of the pot and pressing them between your fingers or tasting them. If they crush easily and taste soft, they're done.
How to store leftovers:
Storing leftover Black Bean Soup is quite simple and can be done in the refrigerator or freezer.
- Refrigerator: Allow the soup to cool completely, then transfer it into an airtight container. It should keep well in the fridge for about 3-4 days.
- Freezer: For longer storage, you can freeze the soup. Again, let it cool completely before transferring it to a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. You can store it in the freezer for up to 2-3 months.
When you're ready to eat the soup, thaw it overnight in the fridge (if frozen), then reheat it on the stove or in the microwave. Make sure to stir it occasionally for even heating. If the soup seems too thick after reheating, you can add a little water or broth to thin it out.
Here are some common tips for making black bean soup:
Use Fresh Aromatics
Onion, carrots, and celery can make all the difference in your black bean soup. Cook them until they're nice and tender.
Spices like cumin, oregano, coriander, and cayenne pepper can enhance the flavor of your soup. Sauté them briefly with garlic for a more intense flavor.
After adding the beans and broth, reduce the heat and let the soup simmer gently. This allows the flavors to meld together.
Use Olive Oil
Olive oil is often used for sautéing the onions and garlic. It adds a subtle flavor to the soup and helps to soften the vegetables.
Use Canned Beans
If you're short on time, canned black beans can be a great option. Just remember to rinse them before adding to the soup to remove any excess sodium.
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 celery ribs, finely chopped
- 1 medium carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 4 cans (15 ounces each) of black beans, rinsed and drained
- 4 cups (32 ounces) vegetable broth, or chicken broth low-sodium
- ¼ cup chopped fresh cilantro (optional)
- 1 tablespoon fresh lime juice
- 1 tablespoon lime zest
- Sea salt and freshly ground black pepper, to taste
- Place a large soup pot over medium heat and add the oil. Once shimmering add the onion, celery, and carrot, and season with a bit of salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 10 - 15 minutes.
- Next, add the garlic, cumin, smoked paprika, oregano, and red pepper flakes and cook for about 30 seconds.
- After that, add the beans, and broth, stir the mixture, and bring to a simmer over medium heat. Simmer gently for about 30 minutes, until the beans are very soft.
- Transfer about half of the soup to a heatproof high-speed blender, securely fasten the lid, and blend until smooth.
- Return the pureed soup to the pot, and stir to combine. Also, stir in the cilantro, lime juice, zest, and salt and pepper, to taste. Serve with your favorite toppings.
Garnishes: diced avocado, salsa, corn chips.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 317mgCarbohydrates: 39gFiber: 11gSugar: 5gProtein: 16g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.