Black Bean Soup
This Black Bean Soup recipe is built around dried black beans, and it comes together in about 2 hours from start to finish. Low and slow is the secret — the longer simmer lets dried black beans soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 2h
- Total 2h
- Serves 12
- Level Easy
Ingredients
- 6 cup Dried black beans
- 5 Bay Leaves
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 7 clove Garlic, minced
- 1 Or 2 jalapeños, finely-chopped (to taste)
- 10 ½ large Onions, diced
- 1 tbsp Red Wine Vinegar
- Salt and pepper to taste
- ½ cup Cilantro
- 1 cup Sour cream for garnish
Method
- Pick over the beans.
- Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
- Soak overnight, then change water.
- Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
- Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
- Add salt and pepper to taste.
- Simmer ½ to 1 hour, until beans are soft.
- Take out bay leaves.
- Stir in cilantro.
- Add some sour cream.
Tips for the best Black Bean Soup
- This is a 10-step recipe, so set up your workspace in the order the steps use it.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Keep the simmer gentle. A hard boil toughens dried black beans and drives off the liquid too fast.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Finish with a swirl of cream and fresh herbs just before it hits the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Black Bean Soup ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Black Bean Soup take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Is Black Bean Soup vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for dried black beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Black Bean Soup recipe serve?
As written it serves 12. The quantities scale up or down in a straight line, so double everything for 12×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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