How To Make Black Bean Soup

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Tips For Making It Creamy

How to Make Easy Black Bean Soup | Allrecipes.com

This black bean soup recipe is ultra creamy because it uses a few tricks! Heres what to know about the secrets behind the creamy body:

  • Use the can liquid from 3 cans black beans. In fact, we recommend canned beans for this recipe! The can liquid is very thick, which makes the perfect thickener for a soup.
  • Pulse with an immersion blender a few times . Its optional, but you can pulse with an immersion blender to make it even thicker. Just blend until some beans puree but most are still whole. You can also use a standard blender: just be careful not to over-blend.

Is Black Bean Soup Healthy

Still sticking to those resolutions? Make this homemade black bean soup even healthier. Our version of black bean soup from scratch may not be the healthiest out there, but we do believe it is the best! If you are trying to lighten your calorie count or are avoiding processed meats, this soup is easy to adapt into a very healthy black bean soup! Heres how:

  • Swap low-sodium veggie stock for the chicken stock.
  • Opt for a chicken or veggie sausage made without nitrates, or leave it out entirely.
  • Skip the sour cream. Although it tastes delicious, this creamy black bean soup is a winner even without the added addition of that delightful dairy.

Black Bean Soup Recipe Ingredients

This black bean soup recipe comes together with a handful of pantry ingredients:

  • Black beans, of course! Youll need 2 cans of black beans for this recipe, and youll use the liquid in the cans as well as the beans themselves.
  • Onion and garlic They add savory depth of flavor.
  • Canned chipotle peppers and adobo sauce They give this black bean soup a spicy kick.
  • Chili powder, cumin, and coriander Their smoky, earthy, citrusy, and warm flavors add depth to this simple soup.
  • Vegetable broth It helps create the soups creamy base.
  • Lime juice It makes the soup bright and balanced.
  • And sea salt To make the smoky, spicy flavors pop!

Sauté the onion in a large pot over medium heat. Stir in the garlic and spices and cook, stirring constantly, until aromatic. Next, add the beans and their liquid as well as the chipotles, adobo sauce, and broth. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally. Allow the soup to cool slightly before adding half of it to a blender and pureeing it until smooth. Then, transfer the pureed soup back into the pot with the remaining chunky soup. Add the lime juice and stir to combine. Finally, season to taste with salt and pepper. Enjoy!

Find the complete recipe with measurements below.

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How To Serve Your Easy Black Bean Soup

When its time to serve your black bean soup you have lots of options. I love to add some mild crunchy scallions over the top along with some creamy avocado.

But you can certainly switch that up to include some of your personal favorites.

Here is a list of some delicious toppings for your black bean soup:

  • sliced scallion
  • greek yogurt or sour cream
  • corn tortilla chips

What am I forgetting? Feel free to leave your favorite black bean soup toppings down in the comments below.

Spicy Black Bean Soup

Contest

Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.

Cumin and a little bit of sherry vinegar add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor.

This homemade soup is a million times better than the store-bought variety. Read the comments if you dont believe me just yet!

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Cook The Black Bean Soup

  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results.
  • If the soup is too thick, add the chicken broth a tablespoon at a time to get a creamy texture. Dont pour it all at once since it could result in a watery soup.
  • Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes.
  • Serve and enjoy!

How To Roast Poblano Peppers

Roasting poblano peppers for this creamy black bean soup is so easy! Just follow these easy steps:

Step 1: Place whole poblanos on a baking sheet and broil at 500F for 3 to 5 minutesper side.

Step 2: Using a tongs, place the broiled poblanos in a gallon-sized ziptop bag, seal, and let steam for about 15 minutes.

Step 3: Open the bag, peel back the skin, and remove the seeds. Dice or slice as desired.

Tip: While your peppers are steaming, start making the soup!

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More Hearty Soup Recipes:

  • Heat oil in a large dutch oven.
  • Add onion and jalapeño, and cook until softened and translucent
  • Add in the garlic and cook an additional 30 seconds.
  • Add the seasonings and stir to combine.
  • Pour in the black beans, and broth. Stir to combine.
  • Bring to a simmer. Cover and cook for 15 minutes.
  • Stir and mash beans against the side of the pot to thicken the soup, if needed use an immersion blender to blend a portion of the soup to desired consistency.
  • Add the lime juice and fresh diced cilantro. Stir to combine.
  • Taste and adjust seasonings/salt to taste. Sprinkle in red pepper flakes if desired for more heat.
  • Top with desired toppings, serve.

Make It A Meal Sides To Serve

How to Make Our Favorite Homemade Black Bean Soup

This black bean soup is pretty filling, but wed suggest adding a few side dishes to make it into a full meal.

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Is Black Bean Soup With Roasted Poblano Peppers Spicy

No, not really. Poblano peppers are very far down on the Scoville scale which is the scale that measures heat in chile peppers. Generally speaking, the larger the peppers size, the less spicy it is. And poblanos are big guys.

Tiny little peppers like habaneros or birds eye chiles are very hot, something like a serrano, and then a jalapeno are lesser, and poblanos are even less hot and lower down on the scale.

Coupled with the fact that youre removing the seeds from the poblano peppers, and adding beans and other vegetables which also tones the overall heat level of the soup down.

How To Make The Best Black Bean Soup

A few notes and tips before you get started:

You dont need a long list of ingredients for complex flavor. Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until theyre nice and tender.

Briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded.

To achieve the perfect soup texture, purée a portion of the soup in the blender until its super creamy. Then stir it back into the pot. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream required.

Also Check: Aldi Cream Of Chicken Soup

How To Make Black Bean Soup From Canned Beans

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Reading: how to make black bean soup from canned beans

Satisfy my preferred black bean soup! It makes use of tinned black beans as well as integrates rapidly. Yet the soup tastes incredibly fresh many thanks to the carrots, celery as well as garlic.

Cumin as well as a bit of sherry vinegar include a Cuban style that takes it over the top. This gently luscious black bean soup is loaded with taste.

This homemade soup is a million times far better than the store-bought selection. Check out the remarks if you do not think me right now!

Minute Black Bean Soup

Best Black Bean Soup Recipe

Kelley SimmonsJump to Recipe

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    Super Easy 20 Minute Black Bean Soup! A hearty, filling vegetarian soup! Serve with my Easy Homemade Cornbread or Dinner Rolls for dipping!

    Hi guys! Its Kelley back from Chef Savvy! Today I am sharing with you my 20 Minute Black Bean Soup! This soup is loaded with flavor, takes only 20 minutes to make and is vegetarian!

    This soup is loaded with tons of black beans, corn, fire roasted tomatoes and cilantro. Its a hearty, satisfying soup for the cold winter months.

    This 20 Minute Black Bean Soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Let simmer for 10-15 minutes and serve! I like to serve this soup with a wedge of lime and cilantro! Enjoy!

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    Ingredient Notes And Substitutions

    Black beans ~ Canned black beans are always in my pantry. Theyre inexpensive and convenient. Be sure to drain them and rinse them well before adding to the soup.

    Learn more about black beans and get even more black bean recipes here.

    Vegetables ~ Besides the aromatics, onion and garlic, the only other vegetable I use is a red bell pepper. This recipe is meant to be kept simple. You can certainly bulk up the nutrient content by adding a few more veggies if you like. Corn, diced sweet potato, zucchini, or even leafy greens, like kale or spinach, would all be great options.

    Diced tomatoes ~ Canned diced tomatoes are a pantry staple and so convenient in this soup. I like the chunky texture of the diced tomatoes, but crushed tomatoes or tomato purée would also work.

    Vegetable broth ~ I almost always opt for low-sodium vegetable broth. This allows more control over the salt content of the dish.

    Spices ~ Cumin, smoked paprika, and oregano are always my go-to spices for anything southwest flavored. Chili powder, bay leaves, thyme, or coriander would all be good choices as well.

    Extras ~ I like to keep the soup fairly simple and set out several garnishes so everyone can customize their own bowl to their tastes. You can, however, add some of these to the soup itself.

    If you like it spicy, try adding a can of diced green chiles, a diced jalapeño pepper, or several shakes of hot sauce.

    Add a squeeze of fresh lime juice to the pot after simmering.

    What Kind Of Black Beans Are Best In Black Bean Soup

    Youre going to need 30 ounces, give or take, of black beans, which is two average-sized cans. I look for no-salt added or low-salt versions of black beans because I can control the salt content better.

    Youre going to drain and rinse any canned black beans for this black bean soup, which does remove some of the salt, but nevertheless I go with lesser salt when possible.

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    How To Store Your Black Bean Soup

    Leftover black bean soup will last in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.

    Leftover soup can be served in a couple of different ways:

  • As a soup. Warm the soup on the stove with a splash of veggie broth to thin it out.
  • As a dip. Leave out the broth and warm the soup on the stove to thicken even more. Serve the thickened soup as a black bean dip with tortilla chips!
  • Ground Cumin Vs Whole Cumin Seeds

    How to Make Vegan Black Bean Soup | Soup Recipe | Allrecipes.com

    Cumin is essential in a good black bean soup. It adds depth and dimension to the soup thats hard to replicate without this spice. For optimum flavor, it’s worth it to buy whole cumin seeds instead of ground. You simply need to toast them and grind them once cooled. The aroma doesn’t compare to that of a spice that’s been sitting on a shelf for months.

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    How To Thicken Bean Soup In Crock Pot

    The suggestion we have given you are for soup being made on the stove, in a pot or skillet. You can just add in your liquid or other ingredients while your soup is cooking or after the soup has been made.

    How do you thicken bean soup in a crock pot, though? You can use a lot of the same methods we have already prescribed. The simplest way to thicken bean soup in a crock pot without changing the flavor is to take out some of the beans from your soup with a strainer or sieve ladle and put them in the blender with a little water or broth.

    Once they are blended, just add the back into the soup and stir them in. Your soup will be pleasantly thick and hearty. You can do this while the crock pot is cooking and you are checking on it to make sure the consistency is right. Just pause the crock pot, blend your beans, and then resume the cooking.

    How To Make The Recipe

    Theres just a few simple steps to make this Vegan Black Bean Soup. Its all done in one pot in just 30 minutes!

    Sauté the onions and garlic in a little water until soft and translucent . Add the bell pepper and sauté until starting to soften .

    Add the spices and mix well . Continue to sauté for a minute or two until the spices are fragrant.

    Add the black beans, tomatoes, and broth and stir to combine . Bring to a boil, then reduce the heat to medium-low and simmer 15 to 20 minutes .

    I like to purée about half of this soup to make it thick and creamy , but if you prefer it more broth-y, you dont need to do this.

    Use toppings to customize individual bowls: avocado slices, sliced green onion, chopped tomato, a few dashes of hot sauce, vegan sour cream, crushed tortilla chips, squeeze of lime juice, etc. Anything your heart desires. Make it your own and enjoy!

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    Black Bean Soup Storage Space Tips

    I must state that this dish makes fairly a great deal of soup. Leftovers will certainly maintain well for 4 to 5 days, so its excellent for weekday lunches.

    You can likewise freeze this soup. I constantly freeze my soup in pint-sized mason containers, leaving space for development on top as well as waiting to screw on the covers up until the soup has actually completely iced up. After that I simply thaw it later on.

    Are Dried Black Beans Or Canned Beans Better For Soup

    Easy Black Bean Soup Recipe

    Either choice will work perfectly in this recipe. I prefer to cook black beans in the Instant Pot or pressure cooker. This is my black beans recipe and I use it to prep for recipes like my soup. Cooked black beans have a better taste than canned beans and really aren’t much more effort than opening a can.

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    How To Make Easy Black Bean Soup

    To make this fast and easy black bean soup, follow these basic steps:

    Step 1: Saute the onion with olive oil in a large Dutch oven.

    Step 2. Add the garlic and tomatoes and saute.

    Step 3: Add the broth, black beans, poblanos, tomato paste, smoked paprika, cumin, oregano, salt, pepper, and simmer.

    Step 4: After simmering, add half the soup into the canister of a high speed blender and blend.

    Step 5: Return the blended portion of soup back into the Dutch oven and simmer a bit more before serving.

    Vegan Black Bean Soup Recipe

    As soon as the cooler weather starts rolling in, I am all about cozy soups. I love this chicken soup, or really any of these other ones, but every once in a while Im craving something hearty and this black bean soup definitely does the trick!

    This soup is so quick to throw together, made with canned black beans for super simple prep, and loaded with pantry staples. Its also healthy, hearty, creamy, rich, filling, and so flavorful thanks to a perfect blend of earthy, spicy seasonings.

    This vegan black bean soup is definitely a flavor bomb that the whole family will love! If youre looking for another great vegan soup, our lentil soup is a winner too!

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    Quick And Easy Black Bean Soup

    • 2 cans black beans, rinsed and drained
    • 14½ fluid ounces water
    • ½ teaspoon ground black pepper
    • cup minced green onion
    • 2 teaspoons sambal paste
    • juice of 1 lime
    • 2 tablespoons chopped green onion
    • 3 tablespoons sour cream
    • Step 1

      Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.

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    • Step 2

      Stir in onion cook and stir for 5 minutes, until the onion turns translucent and golden.

    • Step 3

      Stir in garlic cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.

    • Step 4

      Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it’s cooking, mash about half the beans to thicken the soup.

    • Step 5

      Stir in black pepper and cumin. Add salt to taste.

    • Step 6

      Make the relish by stirring together minced green onion, sambal paste, and lime juice.

    • Step 7

      Serve garnished with relish, chopped green onions, and sour cream.

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