Food Diaries
If you are also a busy person like me and looking for quick, easy recipes, then this recipe is just for you. This is one of my favourite soup recipes, which is packed with nutrients and vitamins. It helps give me energy throughout the day. You may or may not like black beans, but you will definitely like this soup.
Black Bean Soup Recipe—
Black bean soup is rich and easy to make. Whether you’re looking for a quick weeknight dinner or a meal prep. You know what the best part is? It’s super easy to customize. You can enjoy it chunky or smooth, spicy or mild. Even repurpose leftovers into tacos, burritos, or dips. If you want to know the secret of making this most flavorful black bean soup, then stick with me, and I’ll show you exactly how to get that restaurant-quality taste right at home.
Table of Contents
Can you make black bean soup in a slow cooker or Instant Pot?
Yes!! You can make the soup in both. You know what? the first time I made black bean soup in a slow cooker, I was not sure what to expect. Would it turn out rich and flavorful? But I took the risk, and let me tell you, it was one of the easiest and most delicious soups I’ve ever made. No need to babysit a pot on the stove; just toss in canned beans, Chipotle pepper, onion, garlic, broth, and spices. Set it on low for 6-8 hours. Or high for 3-4 hours. If using dried beans, soak them overnight and cook on low for 8-10 hours. No soaking? No problem! Just cook for 10-12 hours with extra broth.
If You’re in a hurry then go with the Instant Pot. One of the fastest methods to get perfect textured black bean soup. Turn to the Instant Pot; saute your onions and garlic for extra flavor. Then add black beans, chipotle peppers, broth, and spices. Pressure cook on high for 20 minutes. Blend or mash it and enjoy the delicious black bean soup with your favourite toppings. So, whether you want to set it and forget it or make it fast and flavorful, both methods work beautifully. Now, go grab your slow cooker or Instant Pot, and let’s make some amazing black bean soup.
What goes with black bean soup? –
- Black bean: I’ve used canned beans for no hustle. It makes your work easy; just rinse and add them to your soup. If you’re using dried beans, soak them overnight and cook them before adding them to the soup.
- Onion, garlic, carrot, celery: The veggies add depth and flavor. It enhances the overall taste and richness of your soup.
- Canned Chipotle pepper: It adds smoky heat to your black bean soup. These smoked and dried jalapeños, which are packed in adobo sauce, bring a balance of spice and tanginess to the soup. Just a small amount of chipotle pepper can elevate your soup to the next level. If you prefer a milder taste, use less of the pepper and more of the adobo sauce.
- Vegetable broth: broth makes the soup as thick as you want. If you don’t have vegetables, then you can use water with added seasonings like garlic, onions, bay leaf, and cumin for extra flavor. Use chicken broth if you don’t want a vegan option.
- Seasonings: I’ve used common seasonings like ground cumin, smoked paprika, chili powder, black pepper, and oregano. It’s like simple and less is more. A squeeze of lemon juice at the end brightens the dish. If you prefer a milder taste, swap chili powder for sweet paprika.
How to Make Black Bean Soup from Scratch:
- Heat a tablespoon of olive oil in a large pot over medium heat. Toss in diced onions, carrots, bell peppers, and celery stalks and sauté for 5 minutes; let them sizzle and soften. Add your minced garlic and stir for 30 sec.
- Take one canned Chipotle pepper, chop it finely, and add it to the pot. If you love spice, add a little of the adobo sauce from the can too. Let everything cook together for 2-3 minutes. It’s time to pour the star of the dish, which is black beans with vegetable stock, and don’t forget to drain and rinse the beans. Stir well and bring everything to a gentle simmer.
- Seasoned with cumin, a tablespoon of smoked paprika, and a pinch of oregano. Stir well and let them cook for at atleast 20-25 minutes.
- Now, come up with a fun choice. Do you like your soup chunky or smooth? If you prefer texture, mash some of the beans with a spoon. If you love creamy soup like my choice, blend it with an immersion blender. You can adjust the seasonings, like adding a pinch of salt, a little more black pepper, or even another spoonful of adobo sauce if you want more spice or heat.
- Ladle the soup into a bowl, but don’t stop there. The toppings make it shine. Squeeze fresh lime juice over it and sprinkle some chopped cilantro, avocado slices, or crumbled tortilla chips on top. Sit down, take a spoonful, and enjoy the warmth spreading through you. However you make it, this black bean soup with chipotle is one to return to again and again.
Can black bean soup be frozen, and how to store it:
- Yes, why not? Black bean soup freezes really well and tastes just as delicious when reheated. But guys, let them cool completely before storing. Then store in an airtight container; you can refrigerate for up to 4-5 days. If you’re planning to freeze, pour the soup into a freezer-safe bag or container (leave some extra space at the top) and label it with the date so that you can remember when you store it. Freeze well for 3 months.
- When you’re ready to eat, warm the black bean soup on the stove over medium heat. Stir well and add a little broth if your soup is too thick. But from the freezer, thaw overnight in the fridge, then reheat. If you’re in a hurry, run the container under warm water to loosen it. Now, you have black bean soup whenever you crave it.
How to thicken black bean soup:
- Take a potato masher and mash some of the beans right in the pot. Or used an immersion blender to blend the soup. Blend about 1/3 of the soup for the perfect balance of smoothness and chunkiness. This makes the soup naturally creamy without adding anything extra.
- Want a smooth, thick soup? Without blending, cornstarch is your best friend. Mix a tablespoon of cornstarch with 2 tablespoons of water, then pour it into your soup and simmer for 5 minutes. Or add a bit of dark chocolate. Sounds crazy, right? But a small square of dark chocolate melts in the soup, making it richer and thicker.
How to Repurpose Leftover Black Bean Soup into Other Dishes:
- Leftover black bean soup can easily transfer into a new, delicious meal. Mexican tacos or burrito bowls are one of my favourite transformations of leftover black bean soup. Just simmer it down until thick.
- If you don’t want to serve tacos, Blend it into a creamy black bean dip for chips and veggies or spoon it over rice or quinoa for a quick grain bowl. Even use it as a sauce for enchiladas or mix it into scrambled eggs for a protein-packed breakfast. With a little creativity, your leftover soup becomes a whole new dish.
Restaurant-Style Black Bean Soup—Chef’s Tips and Tricks:
1) I once tried to make black bean soup without soaking the beans first, and they took forever to cook. Always soak them overnight or do a quick soak (boil for 2 minutes, then let sit for an hour).
2) Add black beans, broth, tomatoes, bay leaf, and Chipotle pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25-30 minutes. It helps to allow the flavors to meld.
3) One time, I blended the entire soup, and it turned into a thick, baby-food-like puree. For the best consistency, blend only 1⁄3 of the soup so it’s creamy yet chunky.
4) Used homemade vegetable or chicken broth. Homemade is the great option than store- bought. You can control the seasonings.
Best Side Dishes to Serve with Black Bean Soup:
- You can pair up this hearty soup with soft, slightly sweet, and buttery cornbread. Or try homemade tortilla chips or frying corn tortillas. If you want extra cheesy flavor, go with a cheese quesadilla and add some sautéed onions, mushrooms, or peppers for extra flavor. A bowl of white and brown rice makes black bean soup even more filling. You can also try cilantro-lime rice for a fresh, zesty twist.
- A simple avocado salad with tomatoes, onions, lime juice, and cilantro adds a fresh contrast to the rich soup. When it comes to avocado, guacamole is also a good option here. This creamy guacamole makes a great side dip for tortilla chips or quesadillas. So that is enough for now.
Black Bean Soup Recipe
Equipment
- 1 Immersion Blender
- 1 Large Pot
Ingredients
- 2 Cans Black Beans
- 1 Medium Onion ( Finely Chopped )
- 3 Cloves Garlic ( Minced )
- 1 Carrot ( Diced )
- 1 Celery Stalk ( Diced )
- 1 Bell Pepper ( Diced )
- 4 Cups Vegetable Broth
- 1 Tsp Ground Cumin
- 1 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- 1/2 Tsp Oregano
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tbsp Lime Juice
- 1/4 Cup Cilantro ( Chopped )
Instructions
- Heat the olive oil in a large pot over the medium heat and toss the onions, carrot, bell peppers and celery stalk. Let the sizzle and add your garlic.
- Add the Chipotle pepper and let them cooked for 2-3 minutes. Pour the canned beans with vegetable stalk and bring to a gentle simmer.
- Seasoned the soup with cumin, smoked paprika, chilli powder, Black pepper, salt and oregano. Stir it well and let them cook for 20-25 minutes.
- Blend your soup with immersion blender and adjust the seasonings. Serve your delicious black bean soup with your favourite toppings like slices of avocado, squeeze of lemon juice and sprinkle some chopped cilantro.
Notes
Frequently asked questions:
1) Why is my black bean soup bitter?
Ans: Your black bean soup might be bitter because of overcooking. As well as using unsoaked dried beans. Sometimes, adding tomatoes or lime juice too early can make your soup bitter. To fix it, try balancing the flavors with a bit of sweetness (honey, sugar, or carrots), adding more broth, or stirring in a little dairy like sour cream.
2) What is Cuban black bean soup?
Ans: Cuban black bean soup is a traditional, flavorful dish made with black beans, onions, bell peppers, garlic, and spices like cumin and oregano. The soup is thick, hearty, and commonly served with rice, making it a comforting and nutritious meal. While many versions are vegetarian, some include ham hocks and bacon.
3) Why is my black bean soup good for you?
Ans: Black bean soup is good for you because it’s packed with fiber, protein, and essential nutrients. Black beans help with digestion, support heart health, and keep you full for longer. Made with little or no added fat, it’s a low-calorie, nutrient-dense meal that can support weight management and overall health.
4) Is it OK to eat black beans every everyday?
Ans: Yes, it’s ok to eat black beans every day. The pears are rich in fiber, protein, and essential nutrients that support digestion, heart health, and blood sugar control. But it is not right to eat anything in large portions. Eating too many may cause bloating or gas because of high fiber. To avoid this, start with small portions and drink plenty of water.
5) How long is bean soup safe to eat?
Ans: Bean soup is safe to eat for about 3-4 days when you store it properly in an airtight container in the refrigerator. If you want to keep it longer, you can freeze it for up to 3 months, and when you’re ready to eat, reheat it thoroughly to at atleast 165°F. If you love this recipe, don’t forget to share it, pin it on Pinterest, and leave a comment below with your favorite way to enjoy black bean soup!
