Black Bean Soup Recipe

Overview

This black bean soup is a practical one-pot meal made with canned black beans, onion, bell pepper, tomatoes, broth, and warm spices. It has a thick, spoon-coating texture without needing cream, and a squeeze of lime keeps the finished soup bright rather than heavy.

The recipe uses partially blended beans for body while leaving enough whole beans for a hearty bite. Serve it with avocado, sour cream, shredded cheese, cilantro, or warm tortillas. From start to finish, it takes about 45 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced, about 1 1/2 cups
• 1 medium red bell pepper, diced, about 1 cup
• 2 celery stalks, finely diced, about 3/4 cup
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, optional
• 2 cans black beans, 15 ounces each, drained and rinsed
• 1 can diced tomatoes, 14.5 ounces, with juices
• 4 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 2 tablespoons chopped fresh cilantro, optional

How to make it

1. Soften the vegetables. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, bell pepper, and celery. Cook for 7 to 9 minutes, stirring occasionally, until the onion is translucent and the pepper and celery have softened. They should look glossy and tender, not browned.

2. Bloom the seasonings. Add the garlic, cumin, smoked paprika, oregano, and cayenne, if using. Stir for 60 to 90 seconds, just until the garlic smells fragrant and the spices coat the vegetables. Lower the heat if the garlic begins to brown.

3. Add the beans and broth. Stir in the black beans, diced tomatoes and their juices, broth, bay leaf, salt, and black pepper. Scrape the bottom of the pot to loosen any seasoning that has stuck there.

4. Simmer until the flavors come together. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover the pot and cook for 25 minutes, stirring every 5 to 7 minutes. The soup is ready for blending when the vegetables are completely tender and the broth tastes savory rather than watery.

5. Blend part of the soup. Remove the bay leaf. Transfer about 2 cups of soup to a blender and blend until mostly smooth, leaving the rest chunky. Return the blended soup to the pot and stir. For a simpler option, use an immersion blender directly in the pot for 5 to 10 seconds in several spots; avoid blending the entire soup unless you want it smooth.

6. Adjust the consistency and seasoning. Simmer uncovered for 3 to 5 minutes if the soup seems thin. If it is thicker than you like, stir in 1/4 cup broth at a time. Turn off the heat and stir in the lime juice and cilantro. Taste and add more salt, black pepper, or lime juice as needed. The soup should be thick enough to cling lightly to a spoon, with tender beans that still hold their shape.

7. Serve. Ladle the soup into bowls and top with avocado, chopped cilantro, sliced jalapeño, sour cream, shredded Monterey Jack or cheddar, tortilla strips, or a spoonful of plain yogurt. Add lime wedges at the table.

Expert tips

• Use canned beans for speed, but rinse them well. Rinsing removes excess canning liquid and lets you control the soup's salt level. If using cooked dried beans, use about 5 cups.
• Do not rush the first step. Softening the onion, pepper, and celery before adding the broth gives the soup a sweeter, more rounded base.
• For a thicker soup, blend more beans. Blend another cup of soup, or mash 1/2 cup of beans against the side of the pot with a wooden spoon. Avoid adding flour, which can make the texture pasty.
• For more heat, add it gradually. Use extra cayenne, a diced jalapeño sautéed with the vegetables, or hot sauce at the end. Hot sauce is easier to adjust after simmering than a large amount of chili added early.
• If the soup tastes flat, check salt and acid first. Add a small pinch of salt, then another teaspoon of lime juice if needed. These adjustments usually help more than adding extra spices.
• Easy substitutions: Use green bell pepper for a less sweet flavor, vegetable broth for a vegetarian soup, or lemon juice if you do not have lime. Fresh cilantro can be replaced with sliced green onion, though the flavor will be different.

Serving and storage

Serve the soup hot with a crisp topping or something warm for dipping. Rice, cornbread, or toasted tortillas make it a more substantial meal. Leftovers can also be used as a filling base for a black bean burrito; simmer the soup uncovered until it is thick enough to spoon into a tortilla.

Cool leftover soup promptly in shallow containers, then refrigerate it in a covered container for up to 4 days. Reheat individual portions in the microwave or reheat the full batch gently in a saucepan, stirring occasionally. Add a splash of broth if it has thickened in the refrigerator. For longer storage, freeze cooled soup in portion-sized containers for up to 3 months, leaving room for expansion. Thaw it in the refrigerator before reheating and adjust the seasoning with lime and salt after it is hot.

Frequently asked questions

Can I make black bean soup with dried black beans?

Yes. Cook the dried beans separately until tender, then use about 5 cups of cooked beans in place of the two cans. Because dried beans vary in cooking time and salt absorption, season the soup near the end.

How can I make black bean soup vegetarian?

Use low-sodium vegetable broth instead of chicken broth. The beans, vegetables, tomatoes, spices, and lime provide the main flavor, so no other changes are required.

Why is my black bean soup too thin?

Simmer it uncovered for 5 to 10 minutes to reduce excess liquid, or blend another 1 to 2 cups of soup and stir it back in. Mashing some beans also thickens the broth without changing the flavor.

Can I make this soup smooth?

Yes. Blend the soup in batches until smooth, or use an immersion blender in the pot. If using a countertop blender, do not fill it more than halfway and vent the lid to let steam escape.

Can I freeze black bean soup?

Yes. Cool it promptly, pack it into freezer-safe containers with room for expansion, and freeze for up to 3 months. Thaw in the refrigerator, reheat gently, and add a little broth if the texture is very thick.

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