Black Bean Soup

Black beans are one of my favorite beans - they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup. For this black bean soup recipe, I prefer using prepared dry beans because they are more tender than the canned beans and it's easier to get the right consistency for soup. If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.

Black Bean Soup

Black beans are one of my favorite beans – they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup.

5 from 3 votes

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Main Dish

Cuisine American, Gluten-free, Vegetarian

Servings 6 servings

Calories 339

Ingredients

  

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• 1 lb. prepared dried black beans, ⅔ cup liquid reserved
• 28 oz vegetable broth (or 2 tablespoons + 1 teaspoon no chicken soup base with 28 ounces of water)
• 1 onion, diced
• 1 bell pepper, diced
• 2 Tbsp. oil
• 10 oz tomatoes and green chilies, drained
• 3 cloves garlic, minced
• 1-2 tsp. cumin
• 1 tsp. salt
• 2 tsp. black pepper, freshly ground
• 2 tsp. lime juice
• Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish

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Instructions

• Sauté onion and bell pepper in oil in a skillet.
• While the vegetables sauté, combine ½ of the prepared beans with all of the reserved liquid and the broth in a large soup pot. Using an immersion blender, puree the beans.
• When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes.
• Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.

Notes

Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.

Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.

Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.

Nutrition facts do not include garnishes.

If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.

Nutrition per serving

Calories: 339 calCarbohydrates: 54 gProtein: 18 gFat: 6 gSodium: 814 mgFiber: 13 gSugar: 4 g

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