Go Back
–+ servings
Ads Will Not Print
Black Bean Soup

Black Bean Soup Recipe (From Scratch)

4.97 from 27 votes
A healthy and savory black bean soup recipe that is easy to prepare. Perfect for those cold winter days. Freezer friendly!
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
bean soak time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 8 servings
Course: Dinner, Soup
Cuisine: American

Ingredients

For the beans:

  • 1 pound dry black beans
  • 1 small red bell pepper (halved and seeded)
  • 1 small onion (quartered)
  • 2 cloves garlic (whole)
  • 3 bay leaves

For the soup:

  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 1/2 cup parsley (chopped)
  • 1 red bell pepper (diced)
  • 2 medium carrots (diced)
  • 5 cloves garlic (minced)
  • 1 tbsp red wine vinegar
  • 1/4 cup white wine ((2 ounces))
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 chicken bouillon cube (or vegetable bullion cube)
  • 3/4 tsp kosher salt
  • black pepper (to taste)
  • avocado, sour cream, red onions, scallions, chives and/or cilantro (for topping)

Instructions

Soak The Beans

  • Overnight Method: Rinse beans and place in a large pot with about 8 cups of water. Soak beans overnight.
  • To reduce the cook time, use this quicker method: Cover the pot and bring to a boil, then remove from heat and let the beans sit, covered for 1 hour.

Cook the soup

  • Drain and discard the water, then add 9 cups of fresh cold water.
  • Add 1 bell pepper, 2 cloves garlic, the small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer, covered for about 1 1/2 hours, or until the beans are tender, stirring occasionally. (Add water if necessary) Discard the veggies.
    pot with black beans
  • Meanwhile, in a large skillet, heat oil on medium-low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with 1/2 teaspoon salt and black pepper, to taste and sauté for about 5 to 6 minutes, or until soft.
    sauteed vegetables
  • Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bouillon, and adjust water if needed.
  • Cover and simmer on low about 30 minutes, stirring.
  • Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
  • Adjust 1/4 teaspoon salt, pepper and cumin to taste and ladle about 1 1/4 cups into each bowl.
  • Top with sour cream if desired, chopped onions, scallions, chives or/or cilantro and enjoy!

Notes

How To Make this Soup with Canned Beans
Skip the first 4 ingredients – beans to garlic, and replace dried beans with 4 15-ounce cans black beans.
Begin at step 3 and cook in a large heavy pot.
Step 4 add the cans of beans and 4 cups of water. Follow the remaining steps the same. Makes 9 cups.
Notes:
For some spice you can add some chipotles in adobo sauce, about 2 or 3. For smokier flavor, add chili powder. To make this low-sodium, you can omit the bouillon and water and use broth in it's place.

Nutrition

Serving: 11/4 cups, Calories: 256kcal, Carbohydrates: 45g, Protein: 13.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 0.5mg, Sodium: 132.5mg, Fiber: 10.5g, Sugar: 3g
- WW Points: 1