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Best Black Bean Soup Recipes

Best Black Bean Soup Recipes

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Top Rated Black Bean Soup Recipes

If you're looking to meal prep with a vegetarian-friendly soup packed with protein, look no further than this black bean soup.

This no cook soup has black bean refried beans, tomato sauce and cumin. Recipe courtesy of Ready Set Eat

For an easy way to spice up traditional tomato soup, add some warm Indian spices and hearty black beans.Click here to see 10 Quick and Easy Vegetarian Recipes

The black bean soup goes hand in hand with the shrimp quesadilles, and they both complement each other perfectly. I like dipping the quesadillas in my soup — the spicy cheese is offset by the subtle flavors of the soup.

When we’re looking for a comforting meal packed with flavor, this easy black bean soup is where we turn. It’s made with previously cooked or canned black beans, onion, carrot, garlic, and flavorful spices. This soup is so good, you will want a batch in the freezer at all times. For a white bean soup, try this Seriously Good White Bean and Veggie Soup!

It’s perfect for busy nights as well as when we feel we’ve over-indulged. Here are a few more reasons we love this black bean soup recipe:

  • This nutritious soup is easy to make and tastes incredible.
  • There’s no fancy ingredients and everything needed is affordable.
  • It’s healthy, comforting, and vegetarian/vegan (when you use veggie broth).
  • It keeps well and tastes better the next day, making it perfect to pack for lunches or make ahead for dinner tomorrow night. Leftover soup will last about three days in the refrigerator.
  • You can freeze it up to a month, if not more!

How To Make Black Bean Soup

Making black bean soup is simple, and it all happens in one pot! Here’s a quick overview of how we make it:

  1. Sweat onions and carrots in olive oil until soft and sweet.
  2. Add more flavor with garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles (see my note about these below).
  3. Make a broth with vegetable stock, canned diced tomatoes, and a bay leaf. (you can also use chicken stock).
  4. Add the beans and simmer until the veggies are tender (about 20 minutes).
  5. Season to taste with more salt, pepper, and a little extra acid from vinegar or lime juice.
  6. Serve as a brothy soup (like in our photos) or blend a portion of the soup to make it thick and creamy.

Recipe Note: Adding Chipotle Chiles

If you’ve never used canned chipotle chiles in your kitchen before, I highly recommend that you start. The cans are small and inexpensive. We’ve found them sold in most grocery stores (usually next to hot sauces or canned enchilada sauces).

Specifically, you are looking for chipotle chiles in adobo sauce. Chipotles are dried, smoked jalapeños. They are smoky and quite spicy. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. For this soup, I usually add one pepper, which I mince, along with a little sauce. This amount adds enough spice to the soup so that you notice it. For an extra spicy black bean soup, add more.

Since you’ll have some peppers leftover, make sure you save them for other recipes. We’ve used them in the following recipes:

More Easy Vegetarian Recipes

  • For a creamy blended soup, try our Creamy Vegetable Soup Recipe. It has lots of rave reviews.
  • Our Lentil Soup with Lemon and Turmeric is hearty, nutritious, and delicious.
  • Use our Homemade Vegetable Broth for the base of your vegetable soup. It’s rich and ultra-satisfying.
  • Try our easy Cheesy Bean Dip made with refried pinto or black beans.
  • Try our Homemade Veggie Burgers! Unlike so many meatless burger recipes out there, we actually add lots of vegetables to the patties.
  • Our Black Bean and Quinoa Salad is ultra satisfying, hearty, and absolutely delicious.
  • Try our Extra Easy Black Bean Burgers! They are vegan, delicious, and very quick to make.

Black Bean Soup

Hearty, flavorful, perfect for weeknight dinner or weekend company!

whole Red Bell Pepper, Seeded And Diced

whole Green Bell Pepper, Seeded And Diced

whole Yellow Bell Pepper, Seeded And Diced

Kosher Salt (more To Taste)

Corn Tortillas Cut Into Strips

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.

In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)

Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.

I have several things to say about this recipe I&rsquom sharing today.

First: It has nothing to do with Easter. But I&rsquoll make that up to you.

Third: Beans are my life. Don&rsquot tell anyone.

Finally, this recipe, and the title thereof, raises an important philosophical question that I&rsquove been wanting to address, and that is this:


I don&rsquot really expect an answer. I&rsquom just putting out there.

Here&rsquos how I made the beans. I mean bean soup. I mean beans. I mean bean soup.

I did a quick soak of the beans because I didn&rsquot decide to make them until after church yesterday. (Otherwise I would have soaked them early in the morning for a few hours.) To do a quick soak, just put the beans in a pot with hot water and bring them to a boil. Boil them for 2 minutes&hellip

Then turn off the heat and let the beans sit in the water for an hour.

Then just drain them, rinse them in cold water&hellipand it&rsquos as if you&rsquove soaked them for several hours!

So just put the beans into a medium-sized pot&hellip

And add 4 cups of low-sodium chicken broth and a cup of water.

You can certainly use all water if you&rsquod like, but I think using chicken broth (or vegetable broth, if you prefer!) always adds a little more flavor.

Just use the low-sodium or no-sodium stuff or you&rsquoll regret it the rest of your life.

Meanwhile, while the beans were quick-soaking (soaking quick? quickly soaking? soakling quicky? huh?) you chopped up an onion&hellip

And three colors of bell pepper.

And garlic! Garlic is a must.

Add in the garlic and all the veggies&hellip

And bring everything to a bawl.

Otherwise known as a boil.

Then just reduce the heat to low, cover it, and let the baynes (otherwise known as beans) cook for a good 1 1/2 hours or so.

The beans aren&rsquot done at this point, but they&rsquore getting there!

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.


  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, roughly chopped
  • 4 large garlic cloves, crushed and peeled
  • 2 carrots, peeled and roughly chopped
  • 2 ( 15-ounce ) cans black beans, drained and rinsed
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 3/4 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1-3/4 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • Scant 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/3 cup sour cream
  • Handful chopped fresh cilantro


  1. Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  2. Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  3. Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  4. Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
  5. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer if so, just thin it out with a bit of water or broth while reheating.)

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Serving size: about 2 cups
  • Calories: 475
  • Fat: 14g
  • Saturated fat: 4g
  • Carbohydrates: 66g
  • Sugar: 5g
  • Fiber: 21g
  • Protein: 27g
  • Sodium: 424mg
  • Cholesterol: 10mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

How to make 3 can black bean soup

The first time I made this easy black bean soup recipe, I was hungry and my cupboards were bare. I kind of shot for the moon and grabbed some of the canned goods I had&hellipthrew it all in a pot and then grabbed my immersion blender.

I knew that since the main ingredient was black beans I was sure to enjoy it no matter what. But I wasn&rsquot sure what my family would say. Well, it totally passed the family test.

I swear, get yourself a cupboard of random cans and an immersion blender. Put 3 cans together and make sure there is some liquid, and I feel you can throw a soup together too.

I garnished this recipe for black bean soup with cheese and some chives for color but really you don&rsquot need to. Maybe I&rsquom just biased because I like this soup recipe so much.

Black Bean Soup


  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 pound smoked ham shank or hock
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped fine (2 cups)
  • 1 medium sweet potato, chopped into 1/2-inch pieces (2 cups, chopped) (can substitute 2 large carrots)
  • 1 carrot, chopped fine (1/2 cup)
  • 1 celery rib, chopped fine (1/2 cup)
  • 1 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
  • 1 tablespoon molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 tablespoons lime juice (can substitute lemon juice)
  • Salt
  • To serve:
  • Chopped fresh cilantro
  • Sour cream
  • Avocado, peeled and chopped


Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Pressure cooking instructions: If you have a pressure cooker, you can save time by putting the un-soaked dry beans and the ham shank into a pressure cooker. Add 5 cups of water, 2 bay leaves, baking soda, and salt. Cook at high pressure for 20 minutes, do a natural release of pressure for 10 minutes before releasing the pressure. Remove the bay leaves.

Remove ham shank or hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.

Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.

Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.

Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.

Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Add more salt to taste.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Basically Black Bean Soup

Real talk: You don't have to soak your dried beans overnight. They'll cook faster if you do, sure, and will be less likely to break apart when they cook, but as long as you have a couple of hours to work with, you're golden. Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook—no need to add weird, shelf-stable boxed stock to the mix. The most important thing to remember about cooking beans from scratch is that they can handle a LOT of seasoning, so don't hold back nobody likes under-seasoned beans. And as with any simple soup, the magic is all in the garnishes. Whether you're meal prepping for the week or having people over for a casual dinner hang, a bunch of toppings—something crunchy, something creamy, something fresh and herby—makes a humble bowl of beans feel like a party.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Chinese Black Bean Soup (黑豆汤)

When I was pregnant with my children and also after giving birth, I would take black bean soup (黑豆汤) regularly as black beans reputedly nourishes the blood and is also good for maintaining overall health. This Chinese black bean soup is a popular soup for Chinese ladies in confinement and it is also suitable for men and children as well.

Black bean (also known as black turtle bean) have a dense, meaty and mushroomy taste. Some people focus on the soup alone but I find that the beans really fill me up and I enjoy eating them together with rice.

Black beans are not only delicious but they are prized for their rich source of protein, fibre and antioxidants. These affordable beans are packed with essential vitamins and minerals like folate, copper, magnesium, phosphorus and B Vitamins in addition to others.

These beans are also a great food choice for vegetarians and vegan dishes as they are a good meat substitute. Eating black beans is a great way to add low fat and high fiber protein to your diet. It helps to make you feel full, keep your energy up and more.

Be sure to cook with fresh black beans so that they will soften easily when you cook them. Old and tired beans will take ages to soften and sometimes, may never soften. Don’t buy beans of any type in bulk unless you plan to cook them regularly. You won’t be able to spot the “good beans” from the “bad beans” till they’re cooked.

Dried ingredients are commonly used in slow-cooked soups to improve the flavor. You can use the following to sweeten this soup naturally: dried scallops, dried honey dates (this is inexpensive and effective), dried red dates and dried cuttlefish.

The black beans themselves are mildy sweet so all this combination of ingredients make for a really hearty and flavorful soup. I love that it is so tasty and easy to make.

Chinese black bean soup. An invaluable tonic for both young and old. For more easy and healthy Chinese homecooked soup recipes, check out my slow cooking soup recipes and quick soup recipes.

Bell Peppers


Rate or Review

Reviews (11 reviews)

Quick and easy yet has wonderful flavor. Be sure to add the sherry, otherwise it would be just so-so. Like other reviewers suggest, I think some ground chipotle would give this an added boost.

This is an absolutely delicious soup. I too used a stick blender at the end of recipe. Also, I didn't have green pepper and used red instead. Nor did I have any sherry so I used a little port. Wonderful. It gets better the next day

Rediscovering Black Bean Soup

Start asking food people how to make the best black bean soup, and all roads will quickly lead to Steve Sando.

Very few can claim the title “celebrity bean grower,” but Mr. Sando of Rancho Gordo in Napa, Calif., is just that. He began by raising beans in his home garden, and was immediately impressed (and overwhelmed) by their high yield. To manage the overflow, he began selling them at the farmers’ market in nearby Yountville. (Sharp-eyed food lovers will see where this is headed.) Yountville is home to the famed restaurant the French Laundry Mr. Sando’s beans found their way into the hands of its chef, Thomas Keller. The rest is history.

I’d never thought about why black bean soup is so much more savory than white or red, but Mr. Sando knew immediately. “Only black beans make that inky broth,” he said. “Then they have that creamy center and fudgy, earthy flavor. They are really special.”


Clearly, a person who appreciates beans so richly was right for the job of helping redeem black bean soup. The American classic can be a perfect dish: big-tasting, filling, nutritious, easy to prepare and very possibly vegetarian. But it has an unfortunate tendency to turn sludgy, bland or both. I set out to find a recipe that would resolve those issues.

The first matter is the type of bean used. Mr. Sando, who has 10 farmers in the Pacific Northwest growing dozens of varietals, raises at least three or four kinds of black beans, like the giant Ayocote Negro and the Black Valentine, a wine-dark kidney. But, he said, plain black turtle beans are the best for soup. They are the staple bean in much of southern Mexico, and the one associated with classic Brazilian feijoada and Cuban frijoles negros. Basic frijoles de olla, or pot beans, should be swimming in liquid, not sitting in sludge, and the same is true for black bean soup. The velvety, aromatic broth — called sopa negra or caldo de frijol — is prized by experienced bean cooks.

Like all dry beans — whether called borlotti or fagioli, cranberry or cannellini, alubias or frijoles — turtle beans are of American origin, first cultivated in Central and South America. These dry or “common” beans have tough outer pods that protect the beans as they mature. Other members of the bean family, such as favas, limas and cowpeas, grow in almost every part of the world. The Spanish saying “en todas partes se cuecen habas,” which figuratively suggests that everybody has the same problems, more literally means “people everywhere cook beans.”

Many New World beans caught on in Europe and beyond, but black beans have stayed stubbornly American. In the past, cooks in the United States treated black beans the same way they did other vegetables for soup: boiled them into submission, then ground them until smooth, in hopes of removing as much texture as possible. A New York Times recipe from 1879 instructed readers to boil the black beans for three to four hours, then rub them through a colander “into a sort of paste.” This kind of soup was smooth and murky, and often thinned with cream, but it was considered elegant enough to serve with sliced lemon and sieved egg.

James Beard recommended stirring a glass of Madeira into black bean soup to brighten its flavors. (Actually, he recommended this in almost every soup recipe he published, and was usually right.)

What to Cook Right Now

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Memorial Day is a chance to celebrate with friends and family. It’s time to grill some chicken, or will hamburgers be on the docket?
    • Melissa Clark has a fine new recipe for grilled merguez on a bed of minty, lemony couscous.
    • Try this spicy red pesto pasta, a pantry dish inspired by pesto alla Siciliana.
    • You could make this terrific crisp tofu katsu with lemon-tahini sauce.
    • And it’s never not a good time to make quick ragù with ricotta and lemon.

    Black beans were staples in vegetarian kitchens of the 1970s, and slipped into the culinary spotlight in the ’80s when Southwestern and Caribbean cooking became fashionable. In the 1980s, when the San Francisco chef Jeremiah Tower served black bean cakes — thick tortillas made from black bean “dough,” pan-crisped and topped with crème fraîche and salsa — at his elegant San Francisco restaurant Stars, they became a sensation and a defining dish of California cuisine. Fortunately, the trend waned (goodbye forever, black bean-mango salsa), but black bean soup remains.

    With their rich broth, turtle beans do not need bacon, chorizo, lard or any meaty ingredient to make a satisfying soup. But they do take on the flavor of the liquid and aromatics they are cooked in: water is fine, but stock adds another layer of taste.

    Sometimes the problem with black bean soup is too much taste, and it becomes necessary to to cut the beans’ intensity. This can be done with acid, like lime juice or vinegar with the freshness of herbs, like oregano, bay leaves or the traditional epazote or with heat, like roasted poblanos or chipotle chiles.

    The transformative power of a can of chiles should not be underestimated. For the uninitiated, chipotles in adobo are a world away from bland, canned jalapeños. They are a smoky, fiery Mexican elixir that, like Thai curry paste or tahini, brings a blast of flavor and regional character to any dish.

    Chipotle chiles themselves are ripe jalapeños that are dried, then smoked. The adobo — a rough translation here would be “marinade” — is a paste of tomatoes, vinegar, onions, garlic and oregano, sometimes with spices like coriander and cumin. The chiles and adobo are sealed and cooked in the can, trading their flavors back and forth, into a rich, tangy mass. A few teaspoons of this mixture is an extraordinarily easy shortcut to a tasty pot of beans, especially when you let its flavors bloom by adding it to the pot early on. Beans, like potatoes, can happily absorb a lot of salt and spice, but go slowly.

    The other shortcut to flavor here is the sofrito, aromatics and vegetables softened in hot oil that will flavor the cooking liquid, and thus the beans. The sofrito in this recipe is not traditional for black beans it contains carrots and chiles in addition to onions and garlic, and it is deglazed with red wine. But it is extensively time-tested, having been cooked regularly by myself and many others since 1994, when a version was first published in the cookbook “Bobby Flay’s Bold American Food.”

    If you choose not to purée it, this recipe can be served as pot beans instead of soup, on top of white rice or as a side dish for a dinner of quesadillas and avocado salad. For soup, puréeing some of the beans gives it a luxurious mouthfeel, like a cream soup. Either way, your leftovers (which will thicken overnight) can be mashed and cooked in oil (or lard, to be strictly traditional) to make refried beans.

    I can already hear some of you asking if this can be made in a pressure cooker. Yes, but Mr. Sando advises against pressure because it forces the beans to absorb all the liquid, making them pudding-y instead of soupy. If you don’t mind the loss of the broth, by all means use the pressure cooker, but keep some extra stock on hand. A pudding problem can also arise if you purée too many of the beans: Their starches will flow into the liquid and turn it to mud. Go slowly, and don’t let the immersion blender get away from you to go careening around the pot.

    Other than that, Mr. Sando is surprisingly agnostic on the best way to cook beans, an eternal debate and the culinary equivalent of whether the Marvel or DC superheroes would win a battle for the universe. Soak or don’t, use the slow cooker or the stove top, he said. All can work once you get the hang of them. He insists on just two rules: no salt until the beans are at least halfway cooked, and begin the cooking with a hard boil, lasting at least 10 to 15 minutes.

    “I believe you have to show the beans who’s boss,” he said. “Then they will obey you, and your recipe.”


  1. Vokasa

    New items are always cool !!!

  2. Cadda

    Thanks for the support.

  3. Zuzil

    I have moved away from it the question

  4. Adlar

    In my opinion, this is obvious. I will not talk about this topic.

  5. Manfred

    You have a tough choice

  6. Arashikazahn

    What a pleasant message

  7. Unwyn

    A win-win :)

  8. Rory

    It is remarkable, very useful phrase

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