Want to know how to make black bean soup? Keep reading then.
You can get black beans all year and they are frequently found in grocery shops or online sites like Amazon- either dry, packed, or canned. They have a rich velvety, almost meat-like texture, which makes them a popular protein source in vegetarian meals and dishes.
If you’re using canned black beans, make sure they have no added salt and you should always drain and rinse them before using them to get rid of any remaining sodium.
Whenever you prepare dried black beans, it is critical to sift them to remove any small pebbles or other material that may have become entangled in the package. To get out the best flavor and texture, soak them in water for at least 8 to 10 hours before cooking.
When you can easily separate them between your fingers, they are done soaking. Soaking beans for prolonged lengths of time is also beneficial because it helps in better absorption of the minerals present. Additionally, it aids in the removal of some of the chemicals that cause bloating or flatulence.
It may seem inconceivable that these unappealing beans can be made to taste wonderful, but fear not, we have the greatest black bean soup ideas to delight your taste buds:-
1. Super simple black bean soup recipe
Dry black beans, vegetable broth, olive oil, garlic, onion, carrots, fresh cilantro, avocado, lime wedges, cumin, chili powder, cayenne pepper, and dried basil, dried oregano, bay leaf, pinch cinnamon, sea salt, and black pepper.
Making Black Bean Soup
First and foremost, make sure your dry beans have been soaked. Determine when you want to cook your soup and make adjustments appropriately.
I prefer to soak my beans overnight so they’re ready to go, but if you’re preparing this on the stovetop, you can soak them during the day and they’ll be ready to use by dinner.
You’ll want to cook your vegetables first, whether you’re preparing this in the slow cooker or on the stovetop. Heat the oil in a saucepan or big soup pot and add the onions, carrots, garlic, and sea salt.
Cook, stirring periodically, for approximately 10 minutes, or until the onions are transparent and beginning to brown.
Regarding the Stovetop
Combine all of the extra ingredients, including the pre-soaked beans, in the soup pot with the veggies.
Bring the mixture to a boil, then decrease to a simmering heat and cook for 2 1/2 to 3 hours, or until the beans are soft.
Slow Cooker Recipe
- Place the sautéed vegetables in your slow cooker and add the other ingredients.
- Cook for 6-8 hours on high, or until the black beans are cooked.
- Now, choose your own experience- you can either leave the beans whole or purée them to your chosen texture using an immersion blender or regular blender.
- Pureeing will thicken the soup, but you may also retain some texture if you don’t purée everything completely!
I love it slightly pureed so that there is still some texture!
Be cautious while using a conventional blender!
The soup will be served hot. To avoid splattering hot soup all over the place, blend in little amounts.
2. Soup with Spicy Black Beans
Let us introduce you to our favorite black bean soup! It’s quick and easy to make because it uses canned black beans. Despite this, the carrots and celery give it a really fresh flavor. This flavorful black bean soup has a delicate creaminess to it.
Extra-virgin olive oil, red pepper flakes, yellow onions, celery ribs, carrots, garlic cloves, ground cumin, washed and drained canned black beans, veggie broth, chopped fresh cilantro, sherry vinegar or fresh lime, sea salt, and freshly ground black pepper.
Diced avocado, more cilantro, thinly sliced radishes, and tortilla chips are all optional garnishes.
How to make the bean soup
- Heat olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. With a small sprinkling of salt, toss in the onions, celery, and carrots. Cook, stirring periodically, for 10 to 15 minutes, or until the vegetables are tender.
- Cook, stirring constantly, for 30 seconds, until the garlic, cumin, and red pepper flakes are aromatic. Over medium-high heat, add the beans and stock and bring to a boil.
- Cook, decreasing heat as needed to maintain a moderate simmer, for approximately 30 minutes, or until the broth is delicious and the beans are very soft.
- Fill a stand blender halfway with soup, seal the lid, and blend until smooth (never fill your blender over the maximum fill line, and be careful of the steam that escapes from the top of the blender; it’s extremely hot). Alternatively, mix a part of the soup using an immersion blender.
- Return the pureed soup to the pot and season to taste with salt and pepper, cilantro, and vinegar/lime juice. Serve the spicy bean soup which is delicious!
3. Black Bean Soup with minimal ingredients
Salsa, vegetable broth, cumin powder, and chili powder, drained canned black beans.
How to make the bean soup
- Combine one can of beans, salsa, vegetable broth, cumin, and chili powder in a big saucepan. Bring everything to a boil, stirring constantly. You are welcome to add any of your favourite spices.
- Reduce the heat to and let it simmer, stirring occasionally, for 10 minutes. Blend the soup with an immersion blender (or a conventional blender) until it has thickened. Cook for another 5 minutes after adding the remaining can of beans.
- To taste, season with salt (or garlic salt, if you have it). Enjoy with your favorite toppings (such as chopped avocado and cilantro) while it’s still warm.
4. Supreme black bean soup recipe
Adobo chipotle chiles, carrots, onions, peeled and sliced garlic cloves, red wine jalapeno peppers, dry black beans, mild vegetable or chicken stock, dried oregano, ideally Mexican kosher salt, bay leaves, limes, a tiny red onion, salt, sour cream or Mexican crema fresh chilies, whole cilantro leaves, avocado.
Process of making the soup
- Fill a blender or food processor halfway with chilies. Purée until smooth, then scrape into a jar to store. Bring a teakettle of water to a boil, then keep it warm.
- Heat olive oil in a big, heavy saucepan over medium heat until it shimmers. Cook, turning occasionally, the carrots, onions, and garlic until they are softened but not browned, about 5 to 8 minutes.
- Pour in the wine and continue to cook until the pan is almost dry and the veggies are well covered. Cook, stirring constantly, for 2 minutes, or until jalapenos are softened.
- Push the veggies to the pot’s sides and add 2 tablespoons chipotle purée in the center. Allow cooking for a minute before stirring in the veggies.
- Combine the beans, stock, oregano, and bay leaves in a large mixing bowl. Bring to a boil, then reduce to a simmer for 10 to 15 minutes.
- Reduce the heat to a low degree and cook, partially covered, for 30 minutes, stirring regularly and adding hot water as required to maintain the soup liquid and runny rather than sludgy.
- Cook for another 1 to 2 hours, or until the beans are softened and aromatic. Season with salt and pepper and continue to simmer until the beans are cooked.
- In the meanwhile, if you’re using pickled onions, prepare them as follows: Combine sliced onions, lime juice, and a pinch of salt in a mixing diChop roughly if desired. Allow softening at room temperature for 30 minutes or until crispy and tangy.
- Rinse with cold water after draining. Refrigerate until ready to serve by squeezing dry with paper towels.
- Adjust the soup’s texture to achieve a balance of whole beans, soft pieces, and a velvety broth. While boiling, certain beans release enough starch to generate a thick soup without puréeing.
- If the soup is too thin, puree a tiny portion of the beans in an immersion blender or blender until smooth, then toss it back in. Continue until you reach the desired texture, keeping in mind that the soup will thicken as it rests.
- Taste the soup and season with salt, pepper, a few drops of red wine vinegar, and a few dabs of chipotle purée as needed or preferred.
- Serve in deep bowls with sour cream, pickled onions, cilantro leaves, sliced chilies, and avocado.
5. Tangy black bean soup with chilies
Jalapeno peppers, garlic, onions, olive oil, and Kosher salt, dry oregano, Ground cumin, chili powder, cayenne pepper of the ancho kind, black beans in a can, chicken broth or vegetable stock, fresh lime juice, cilantro leaves, scallions, plain low-fat Greek yogurt.
Process of making the black bean soup
- In a large nonstick soup pot, heat the oil over medium heat. Add onion, jalapeño, garlic, and salt; cook, stirring occasionally until onions are softened, about 5 to 10 minutes.
- Bring the beans and broth to a boil in a large saucepan over high heat. Stir in the oregano, cumin, chili powder, and cayenne; simmer for 1 minute. Reduce heat to low and cook, uncovered, for 10 minutes to let flavors mingle; mix in lime juice.
- Remove the soup from the heat and purée it in the saucepan with an immersion blender (or puree in a regular blender in batches).
- Stir 1/2 tablespoon yogurt into each bowl before serving, then top with cilantro and onions. Each serving yields roughly 1 cup.
6. Black bean soup from Cuba
Hambone or smoked ham hock, olive oil, salt, ground black pepper, white or apple cider vinegar, dry black beans onion, green bell pepper, garlic, rice that has been cooked as a serving suggestion.
Recipe for the black bean soup
- Cover the beans with chilled water to come one inch over the top of the beans in a large Dutch oven or soup pot with a lid. Soak for at least 24 hours.
- Return the beans to the pot after draining them. Fill the pot with enough chilled water to cover the beans by an inch. Combine the onion, pepper, garlic, ham bone or hock, olive oil, salt, and plenty of black pepper in a large mixing bowl. To blend, stir everything together.
- Over high heat, bring to a boil. Remove any white foam with a skimming motion, then lower the heat to low and cover. Cook for 4 to 5 hours, or until the beans are very soft and the soups thick, not watery. Check again in 2 hours.
- If the beans appear dry or stewy, add another cup of water. The bean soup should be silky and thick, and the back of a spoon should be coated with it.
- Stir in the vinegar when the soup is almost done and continue to cook, uncovered, for another 15 minutes.
- Remove the ham bone from the pot; any meat that hasn’t fallen off should be simple to pull off; roughly chop the meat and return it to the stockpot.
- If preferred, serve over rice and top with sour cream and chopped raw onions. Small chunks of chopped chicharrónes can also be sprinkled on top if desired.
7. Mexican black bean soup with Guac!
Chopped tomatoes, canned black beans, vegetable bouillon powder, small avocado, rapeseed oil, onion, red pepper, garlic cloves, mild chili powder, ground coriander, ground cumin, chopped tomatoes, canned black beans, vegetable bouillon powder, lemon zest, and juice, chopped coriander.
Process for preparation for the black bean soup
- In a medium skillet, heat the oil, then add the onion (reserving 1 tablespoon for guacamole later) and pepper and cook, turning often, for 10 minutes.
- Stir in the garlic and spices, then add the tomatoes, beans, and liquid, as well as half a can of water and the bouillon powder. Cover and cook for 15 minutes.
- Meanwhile, peel and de-stone the avocado and place it in a mixing bowl with the remaining onion, coriander, and lime juice, as well as a pinch of chili.
- Mash thoroughly. Serve by ladling the soup into two dishes and topping with guacamole.
8. Soup with BBQ beef and black beans from the southwest
Red onion, olive oil, garlic cloves, jalapeno peppers, powdered Ancho Chili, Oregano dried, Beef broth, ground organic cumin, ground black peppercorns, tinned black beans, smoked shredded beef, washed and drained fresh corn kernels.
Recipe for the beefy black bean soup
- In a big, deep saucepan, heat the oil over medium-high heat. Cook until the onions, jalapeno, and garlic are tender and transparent (6-9 min).
- Cook and whisk in the other ingredients until aromatic (1-2 min). Add the broth and mix well.
- Toss the meat, beans, and corn together in a pot and bring to a boil. Reduce to low heat and continue to cook, uncovered, until the beans are soft and the soup is well heated (about 20 min.)
- You can serve it with a side of rice, bread and tortilla chips.
9. Chinese black bean soup
For both the young and elderly, this is a flavorful yet healthy soup
Pork ribs, fresh (or pork soft bones) black beans, dates that have been dried out, salt, dry cuttlefish, honey dates that have been dried, and cuttlefish that is dry.
Process for preparation
- To eliminate scum, blanch pork ribs in a small saucepan of boiling water. Take the pork ribs out of the saucepan and put them aside.
- In a soup saucepan, combine all ingredients and bring to a boil for 10 minutes.
- Then cook for about 2 hours on low heat, or until the meat and beans are soft and delicious.
- Add salt and pepper as per taste, and serve immediately.
10. Black Bean Taco soup- for Taco Tuesdays
Ground beef, onion, canned diced tomatoes, can whole kernel corn, green chiles, can tomato sauce, package taco seasoning, package dry ranch dressing mix.
The process to make the black bean soup
- Over medium-high heat, heat a large skillet. 5 to 7 minutes in a heated pan, cook and stir ground beef and onion until meat is browned and crumbly. Remove the grease and dispose of it.
- Add diced tomatoes, corn, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix to the bottom of a slow cooker.
- Cook on low for about 6 hours, or until the flavors have merged.
11. Black bean soup with smoked sausage
Carrots, onion, jalapeno, sweet bell pepper, ground cumin, chile paste or chili powder, black beans, olive oil, smoked kielbasa sausage
kosher salt, chicken broth.
How to make the bean soup
- Cover over black beans with a big saucepan and soak overnight until they have doubled in size.
- Beans should be rinsed and drained twice. Fill the beans with new water until they are covered by about 1 1/2″ of water.
- Bring the beans to a boil, then lower to low heat, cover, and cook for 1 1/2 to 2 hours, or until tender.
- Heat the olive oil in a large crockpot over medium-high heat. Cook, stirring occasionally, for 4-5 minutes, or until the smoked sausage begins to render fat and brown. Remove the sausage from the pot and place it in a bowl.
- Carrots, onion, jalapeno, and bell pepper should be added now. Cook, stirring regularly, for 3-4 minutes, or until veggies begin to soften.
- Cook, stirring constantly until the cumin and chile paste or powder is aromatic and the veggies and sausage are well covered.
- Toss in the cooked beans, along with their liquid, into the vegetable mix. Combine the chicken broth, sausage, and 1 teaspoon kosher salt in a large mixing bowl.
- Season to taste, adding another teaspoon of salt if necessary. Cook for 15-20 minutes, or until the flavors have fused together.
If preferred, garnish with fresh cilantro leaves, chopped avocado, and/or a few dashes of spicy sauce. Oyster crackers are also a fantastic addition.
So there you have it, some delectable dishes to add to your list.
These are some of the advantages of including black bean soup and black beans in your grocery list.
1) Bone health maintenance
Black beans are abundant in fibre and protein. Black beans include iron, phosphorus, calcium, magnesium, manganese, copper, and zinc, all of which help build and maintain bone structure and strength.
2) Cancer prevention
Selenium is a mineral found in black beans that are not found in other fruits and vegetables. It aids in the operation of liver enzymes and aids in the detoxification of certain cancer-causing chemicals in the body.
3) Preventing heart disease
Black beans’ fibre, potassium, folate, vitamin B6, and phytonutrient richness, together with their absence of cholesterol, all promote heart health.
4) Digestive health
Due to their high fibre content, Black beans serve to avoid constipation and promote regularity for a healthy digestive tract. They also serve as food for the beneficial bacteria in the colon.