black bean soup

This Black Bean Soup from Delish.com is warm and spicy and completely delicious. 

Black Bean Soup

olive oil

red onion, finely chopped

garlic,

jalapeños

tomato paste

kosher salt

black pepper

chili powder

cumin

black beans,

qt. low-sodium chicken or vegetable stock

bay leaf

sour cream,

avocado,

cilantro,

After reading some of the comments, I used a little more of the spices and it came out great!! I added more jalapeño, and rounded the cumin and chili powder. I also used 3x the amount of tomato paste. Simmered it for a bit longer to get the consistency I wanted. Came out on the spicier side but well balanced

Too watery, even tho I only used half the amount of stock. The flavor is pretty good. Next time I’ll dump the bean juice and use all the stock. Also, it probably makes closer to 6 servings.

I have made this soup 3 times now and I love it. I was careful in adding the vegetable broth even the first time because I’m only one person and didn’t want a large quantity of soup. Smashed a few beans but not too many because I like the whole beans. Always put some in the freezer.

Made it following the directions except I doubled the jalapeños. Very quick and very tasty.

Amazing soup!! I have been craving black bean soup for months and have even ordered it at a couple of restaurants with much disappointment. Today I decided to make it myself and what delicious surprise!! I will be adding this to my list of favorites!!😁

Awful. Do not put the full quart of broth in. This must be a typo. The end result is a watery mess. Nothing like the picture.

Followed recipe exactly as written - too watery. I used my immersion blender, and blended the crap out of it trying to thicken it up...still too watery.  The soup in the picture above doesn't match the result, blended or not. The flavor was good but not that robust.  Needed either less liquid or more beans.  Felt like I could have almost double the beans, or cut the liquid by two thirds.   
I will try it again with the mods I mentioned.

So easy and wonderful. I'd also consider adding ham or smoked turkey after using the immersion blender. Reheats very well.

This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.

Spicy Black Bean Soup

yellow onions, chopped

celery ribs, finely chopped

carrot,

garlic cloves, pressed

red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)

(32 ounces) low-sodium vegetable broth

cilantro (optional)

sherry vinegar, to taste, or 2 tablespoons fresh lime juice

Sea salt and black pepper,

Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it&#8217;s very hot). Or, use an immersion blender to blend a portion of the soup.

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

This soup was great!! I added some fresh jalapeños to it with the onion/celery/carrot mix. I used mushroom broth instead of vegetable broth, and instead of all that cumin (cuz I’m not a fan of cumin and it wasn’t the taste I was going for), I added Sazón. I did not use the vinegar, just the lime. So yum!!!!
For toppings, I used fresh tomato, onion, cilantro, Monterey Jack cheese, Don Juan Mahon cheese 3 month dop, sour cream and Texmex micro greens. Ate it with tortilla chips. It was so great that we over ate!!! 
Great recipe!!!

I made this soup last night.  It was INCREDIBLE and super easy to make.  The leftovers won't last long. I added a dollop of sour cream, some grated sharp cheddar and half an avocado on each serving. It was so awesome to dip the tortilla chips into the thick, delicious soup that we rarely used our spoons.  I wouldn't change a thing next time.  Thanks Kate! Another winner!

This soup was insanely delicious.  It's amazing how on point your flavors are in these recipes. I made a half batch, I had to substitute parsley for cilantro (too far gone) and topped with chopped avocado -  yum. Thank you for giving me another recipe to add to my fall rotation.

Delicious as written 
Made a half batch last week and made the full recipe today cuz we liked it so much. 
Thanks!

Delicious! Had leftover black beans that I had slightly over seasoned with cumin so was looking for a recipe I could use them with. Followed this but just skipped where it called to add cumin, as the beans already had plenty :) and used chicken broth because that's all I had on hand. First time having black bean soup and will definitely be having this again!

Just made this soup and it’s outstanding. My only addition was a can of Rotel tomatoes for some additional spice. I’ll make this again soon!

The soup turned out great. Easy to follow recipe. Loved  the kick in the soup. Will make again.

Thanks for sharing this recipe, Kate.  Have made for years now. :) Memories tied to it now. Just lovely. Almost always make in crock and eat with tahini.

https://content.jwplatform.com/videos/vXIeUEjP.mp4

Watch how to make the best black bean soup! This vegetarian black bean soup recipe is so easy to make with canned beans. You can make it as spicy as you’d like.

Spicy Black Bean Soup Recipe

This easy black bean soup recipe is creamy, comforting, healthy, and delicious! If you have any leftovers, store them in the fridge for up to 4 days, or freeze them for up to 2 months.

onion

sea salt

garlic

coriander

black beans

chipotles peppers canned in adobo sauce* (chopped, plus 2 tablespoons sauce)

vegetable broth

lime juice

avocado slices

Greek yogurt cream

Pepitas

onions

Serrano peppers

Chili powder

Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.

Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.

A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. It’s nutritious, easy to make, versatile, and incredibly satisfying.

1-Pot Pumpkin Black Bean Soup

chicken breast

tsp avocado oil ((or sub water))

garlic ((minced))

ginger

jalapeño,

sweet potato, diced ((skin on))

can diced fire roasted tomatoes with green chilies

broth

½-2 tsp ground cumin

tsp chili powder ((or add more to taste))

tsp ground coriander ((optional))

light coconut milk ((or sub full fat

pumpkin pureé ((or add more for more pronounced pumpkin flavor))

salt

chopped greens ((optional // such as kale

cilantro

Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.

Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.

Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.

Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).

Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.

Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.

Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).

Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.

https://www.youtube.com/watch?v=RrYH6LZe8Hc

A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. It’s nutritious, easy to make, versatile, and incredibly satisfying.

Full Recipe: https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

1-Pot Pumpkin Black Bean Soup | Minimalist Baker Recipes

With only 10 ingredients and 30 minutes, you&#039;ll be chowing down on this spicy Mexican black bean soup. It&#039;s easy to make, contains a ton of plant-based protein, and is great for making ahead of time!

Mexican Black Bean Soup

olive oil (0.11)

white onion, diced (0.17)

serrano chili, de-seeded and minced (0.02)

red bell pepper, diced (0.32)

garlic, minced (0.16)

Roma tomatoes, diced (0.56)

tsp cumin (0.01)

tsp Mexican oregano (0.03)

Salt & pepper

black beans (0.64)

water (0.00)

Vegan mozzarella shreds

Avocado slices

Lime wedges

Tortilla strips

To begin, heat the olive oil in a stockpot or large frying pan over medium. Once warm, add in the diced onion and cook for 2-3 minutes, or until it&#039;s starting to look transparent. Then, add in the garlic, serrano chili, and bell pepper, and cook for 2-3 minutes longer.

Next, stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.

Then, add in the cooked beans and water and bring the soup to a low boil. Once boiling, reduce the heat to low-medium and simmer gently for about 10-12 more minutes.

After about 8 minutes of simmering, transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.

Serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, and cilantro.

Give yourself a much needed break in the kitchen and whip up this smoky, veggie-packed black bean soup for a meal that cuts way back on prep time, not flavor.

Easy Black Bean Soup Recipe

Tbsp extra virgin olive oil

red onion, diced

red bell peppers, diced

green bell pepper, diced

chicken stock

black beans, rinsed and drained

tsp cumin

garlic powder

oregano

Tbsp chili powder

tsp kosher salt

tsp pepper

lb smoked sausage, (fully cooked) cut in 1-inch slices

Cilantro, optional

Sour cream, optional

red onion, optional

Heat oil in a large pot set over medium-high heat

Add the onion and cook, stirring often until beginning to soften, about 4 minutes

Add the garlic and bell peppers and cook, stirring often, until the garlic is fragrant and bell peppers begin to soften, about 2-3 more minutes longer.Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper

Turn the heat to high and bring to a boil

Once boiling, reduce the heat back down to medium-low and simmer for 10-15 minutes

Using an immersion blender or stand blender, blend 1/3 of the soup

This step creates a thick, creamy texture to the soup.Add the sausage to the soup and cook until the sausage is heated through

Serve the soup topped with cilantro, sour cream and extra onion, if desired

A hearty, vegan soup recipe, with black beans at the star ingredient, will get you through the long, cold winter days.

Smoky Vegan Black Bean Soup

extra virgin olive oil

carrots,

celery,

onion,

garlic, crushed

smoked paprika

c. lower-sodium vegetable or chicken broth

(15 oz. each) lower-sodium black beans, undrained

corn

Avocado chunks and cilantro leaves,

Easy-to-make, comforting black bean soup made with simple ingredients in 1 pot! A 30-minute meal or side that's customizable and incredibly satisfying.

Easy 1-Pot Black Bean Soup

Tbsp oil ((or sub water))

black beans* ((slightly drained))

vegetable broth ((or store bought))

tsp ground cumin ((for smokiness))

½ tsp chili powder

tsp coriander

chipotle peppers

chocolate //

Lime

Avocado

Cilantro

Onion

Hot sauce

Salsa

Heat a large pot over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch each salt and pepper and sauté for 4-5 minutes.

Add black beans, vegetable broth, cumin, chili powder, coriander, chipotle peppers (optional&nbsp;– start with the lesser amount and work up // adjust to preferred heat level), dark chocolate, and remaining salt and pepper (a couple healthy pinches each).

Bring back to a simmer over medium heat, then reduce heat to low and cook uncovered for about 15-20 minutes (the longer it simmers, the more the flavors develop).

Taste and adjust flavor as needed, adding chipotle peppers for spice, chocolate for depth of flavor, cumin or chili powder for smokiness, or more salt and pepper to taste.

Enjoy as is, or pair with cooked grains such as rice or quinoa. Topping options include fresh lime, avocado or guacamole, cilantro, onion, hot sauce, and/or salsa!

Store soup well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).

https://www.youtube.com/watch?v=RQbcvvSMBAg

Easy-to-make, comforting black bean soup made with simple ingredients in 1 pot! A 30-minute meal or side that's customizable and incredibly satisfying.

Full Recipe: https://minimalistbaker.com/easy-1-pot-black-bean-soup/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Easy 1-Pot Black Bean Soup | Minimalist Baker

A hearty, creamy, protein rich black bean soup with lots of delicious flavor! The toppings add extra goodness and tortilla chips are the perfect accompaniment.

bacon ((7 oz), chopped into small pieces)

yellow onion (, chopped (1 3/4 cups))

poblano pepper (, seeded, stemmed and diced small (1 cup))

garlic (, minced)

chicken

(14.5 oz) can fire roasted diced tomatoes

tsp ancho chili powder

Salt and black pepper

Tbsp lime juice

Sour cream (, cheese (shredded Mexican

Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.

Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.

Recipe source: Cooking Classy

A hearty, healthy slow cooker black bean soup that&#039;s packed with vegetables, and only takes a few minutes to prepare!

Top 38 black bean soup recipes from across the web

The most viewed black bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean Soup

Spicy Black Bean Soup

Black Bean Soup

1-Pot Pumpkin Black Bean Soup

Mexican Black Bean Soup

Easy Black Bean Soup Recipe

Smoky Vegan Black Bean Soup

Easy 1-Pot Black Bean Soup

Black Bean Soup

Veggie-packed slow cooker black bea...

Black Bean and Roasted Salsa Soup

Easy Black Bean Soup

Spicy Black Bean Soup

Slow Cooker Chicken Black Bean Soup

Instant Pot Black Bean Soup (w/Dry ...

Black Bean Mushroom Carrot Soup

Black Bean Soup with Andouille

Instant Pot Black Bean Soup

Black Bean Soup

Slow Cooker Black Bean Soup

Very Best Cuban Black Bean Soup (St...

Easy Black Bean Soup Recipe (just 2...

Slow Cooker Caribbean Black Bean So...

Tex-Mex Black Bean Soup

3 Ingredient Black Bean Soup Recipe

Instant Pot Spicy Chicken Black Bea...

Black Bean Soup

Black Bean Soup

Rice Cooker Black Bean Soup

Dash Mini Rice Cooker Black Bean So...

Instant Pot Black Bean Soup

Instant Pot Cuban Black Bean Soup (...

Black Bean-Pineapple Soup Stew Chil...

Easy Vegan Black Bean Soup

30-Minute Sopa de Frijoles

Southwest Black Bean Soup (Easy!)

Slow Cooker Black Bean Soup

Vegan black bean soup

The most viewed black bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine