Marry This Black Bean Soup is a hearty and flavorful recipe, which is made with dried black beans and colorful bell peppers. It’s a great choice for a healthy meal, ready in about 2 hours and 30 minutes plus soaking time.
Jump to RecipeBlack Bean Soup Ingredients
- 1 lb. Dried Black Beans
- 4 cups Low Sodium Chicken Broth
- 2 cups Water
- 3 cloves Garlic, Minced
- 1 whole Medium Onion, Diced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 1 whole Yellow Bell Pepper, Seeded And Diced
- 1 tsp. Kosher Salt (more To Taste)
- 1 1/2 tsp. Chili Powder
- 1 1/2 tsp. Cumin
FIXINS:
- Sour Cream
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
- Corn Tortillas Cut Into Strips
How To Make Black Bean Soup
- Soak the beans: Place the dried beans in a large bowl, cover with cold water, and allow them to soak overnight. For a quicker method, place the beans in a pot, cover with hot water, bring to a boil for 2 minutes, then turn off the heat, cover, and let them sit for 1 hour. Drain and rinse the soaked beans.
- Simmer the soup: In a large pot, combine the soaked beans, chicken stock, water, onions, and all three bell peppers. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 ½ hours.
- Add spices and finish: After 1 ½ hours, stir in the salt, chili powder, and cumin. Cover the pot again and continue to simmer for another 30 to 60 minutes, until the soup has reached your desired thickness.
- Serve with toppings: Taste the soup and adjust the seasonings if needed. Ladle into bowls and serve hot with your favorite toppings like sour cream, avocado, cilantro, and tortilla strips.
Recipe Tips
- How to make it creamier? For a creamier texture without adding dairy, you can use an immersion blender to partially blend the soup directly in the pot. Alternatively, carefully transfer 2-3 cups of the soup to a regular blender, puree until smooth, and stir it back into the pot.
- Can I use canned beans for a shortcut? Yes. To save time, you can use 4 cans (15-oz each) of black beans, drained and rinsed. You can reduce the initial simmering time to just 30 minutes.
- How to add more flavor? For a smokier flavor, add a chopped chipotle pepper in adobo sauce along with the other spices. A squeeze of fresh lime juice into each bowl before serving will also brighten up all the flavors.
- Can I add meat? To make it a heartier meal, you could brown some chorizo or ground beef with the onions before adding the other ingredients.
What To Serve With Black Bean Soup
This hearty soup is a meal in itself, but it’s even better with a side.
- Warm cornbread with honey butter
- A cheesy quesadilla for dipping
- A scoop of white or cilantro-lime rice
- A simple side salad
How To Store Black Bean Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits, and the flavors will continue to meld.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Black Bean Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 280 kcal
- Fat: 4g
- Carbohydrates: 45g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Soaking the beans before cooking helps them cook more evenly and can make them easier to digest. While you can cook them from dry, you will need to increase the simmering time significantly (likely by an extra hour or more) and may need to add more liquid.
Yes. After soaking the beans, add all ingredients to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender.
No, as written, this soup is very mild and flavorful. The chili powder adds flavor, not significant heat. To make it spicy, add a chopped jalapeño with the onions or a pinch of cayenne pepper with the other spices.
Try More Recipes:
Black Bean Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy10
servings15
minutes2
hours280
kcalA hearty, healthy, and flavorful soup made from scratch with dried black beans and a colorful medley of bell peppers, perfect for a cozy meal.
Ingredients
1 lb. Dried Black Beans
4 cups Low Sodium Chicken Broth
2 cups Water
3 cloves Garlic, Minced
1 Medium Onion, Diced
3 Bell Peppers (Red, Green, Yellow), Diced
1 tsp. Kosher Salt
1 1/2 tsp. Chili Powder
1 1/2 tsp. Cumin
Toppings: Sour cream, avocado, cilantro, lime, tortilla strips
Directions
- Soak beans overnight, or use the quick-soak method (boil for 2 mins, let sit for 1 hour). Drain and rinse.
- In a large pot, combine soaked beans, chicken broth, water, onions, and bell peppers.
- Bring to a boil, then cover and simmer on low for 1.5 hours.
- Stir in the salt, chili powder, and cumin.
- Cover and continue to simmer for another 30-60 minutes until beans are tender and soup has thickened.
- Taste and adjust seasonings.
- Serve hot with desired toppings.
Notes
- The long simmer is key to developing a deep, rich flavor and making the beans perfectly tender.
- This soup is naturally vegetarian and vegan if you use vegetable broth instead of chicken broth.
- For a creamier texture, partially blend the soup with an immersion blender before serving.
- The toppings are not just a garnish; they add essential flavor and texture to the finished dish.
