Black Bean Soup Recipe

This Black Bean Soup recipe is one of those dishes that feels like a warm hug on a chilly day. Made with tender dried black beans and a rainbow of colorful bell peppers, it’s packed with protein and rich, comforting flavor. The long, slow simmer creates depth you simply can’t get from a can.

I still remember the first time I made black bean soup from scratch. I was skeptical about soaking beans overnight, but once I tasted that deep, savory broth with perfectly tender beans, I was completely won over. This black bean soup is naturally vegetarian when you use vegetable broth, incredibly filling, and tastes even better the next day. The best part? It freezes beautifully, so you can make a big batch and have cozy bowls ready whenever you need them. With just a handful of pantry staples and a couple hours of hands-off simmering (plus the overnight soak), you’ll have a hearty black bean soup that rivals any restaurant version.

What You’ll Need for This Black Bean Soup

This recipe comes together with simple, wholesome ingredients you probably already have on hand. I always use dried black beans instead of canned because the flavor is so much richer after that long simmer. The trio of bell peppers adds natural sweetness and gorgeous color to every spoonful.

• 1 lb dried black beans
• 4 cups low sodium chicken broth (or vegetable broth for vegetarian/vegan)
• 2 cups water (plus more as needed)
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 medium red bell pepper, seeded and diced
• 1 medium green bell pepper, seeded and diced
• 1 medium yellow bell pepper, seeded and diced
• 1 teaspoon kosher salt (more to taste)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin

For Toppings:

• Sour cream (or Greek yogurt)
• Avocado, diced
• Fresh cilantro leaves
• Lime wedges
• Corn tortillas cut into strips

Pro tip: I like using low sodium broth so I can control the salt level myself. Also, fresh garlic makes a huge difference compared to the jarred stuff.

Step-by-Step Instructions for Perfect Black Bean Soup

Start this recipe the night before by soaking your beans, or use the quick soak method if you’re short on time. The long simmer is what really develops that deep, restaurant-quality flavor.

Step 1: Soak the Beans Place the dried black beans in a large bowl and cover with cold water by at least 2 inches (water should be about 3 times the volume of beans). Let them soak overnight on the counter for 8-12 hours. For a faster option, put the beans in a pot, cover with hot water, bring to a boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour. Drain and rinse the soaked beans thoroughly in a colander, discarding the soaking water. This step helps them cook evenly and makes them easier to digest.

Step 2: Start the Simmer In a large pot or Dutch oven (at least 5-6 quarts), combine the drained beans, chicken broth, water, minced garlic, diced onions, and all three diced bell peppers. Bring the mixture to a rolling boil over high heat, then immediately reduce to low heat. Cover the pot and let it simmer gently for 1 1/2 hours, stirring gently every 30 minutes. You’ll notice the beans starting to soften and the broth taking on a beautiful mahogany color. If the liquid level drops below the beans, add water 1/2 cup at a time.

Step 3: Add the Spices After 1 1/2 hours, stir in the salt, chili powder, and cumin. The aroma at this point is incredible. Cover again and continue simmering for another 30 to 60 minutes, until the soup coats the back of a spoon and about one-third of the beans have broken down naturally. For thinner soup, simmer 30 minutes. For thick, stew-like consistency, go the full 60 minutes. The beans should be completely tender when pressed between your fingers. Avoid stirring too often, as this can break up the beans more than desired.

Step 4: Finish and Serve Taste your soup and adjust the seasonings. You might want more salt or a pinch of cayenne for heat. The soup should have a creamy consistency with some whole beans still visible. Ladle into bowls and top each serving with about 2 tablespoons sour cream, one-quarter of a diced avocado, 1 tablespoon fresh cilantro, a squeeze of lime, and crispy tortilla strips. The toppings truly complete this dish.

Best Sides to Serve with Black Bean Soup

This hearty soup pairs beautifully with complementary sides that add texture and balance.

Warm Cornbread with Honey Butter: The subtle sweetness of cornbread is the perfect contrast to the savory, earthy black bean soup. Plus, it’s ideal for soaking up every last drop.

Cheesy Quesadilla: Cut into wedges for dipping, a crispy quesadilla adds satisfying crunch and creamy cheese that complements the soup’s texture.

Cilantro-Lime Rice: A scoop of fluffy rice makes the black bean soup even more filling while the bright lime flavor keeps things fresh.

Simple Green Salad: Crisp lettuce with a tangy vinaigrette provides a refreshing contrast to the rich, warming soup.

Tortilla Chips and Guacamole: For a casual meal, set out chips and guac alongside bowls of this delicious black bean soup for a complete Tex-Mex experience.

More Protein-Packed Bean Soups

This black bean soup delivers incredible protein and fiber, and pairs beautifully with other nutritious bean recipes. For a Mexican-inspired variation with chicken, the Chicken Poblano and Black Bean Soup features smoky poblano peppers and comes together in just 40 minutes. When you’re craving Italian flavors, the Italian White Bean Soup with rosemary and tomatoes creates pure comfort.

For vegan options, try the Cozy Pinto Bean Soup with fire-roasted tomatoes, or the Potato and Bean Soup featuring cannellini beans in rich tomato broth. These hearty soups freeze beautifully and make excellent meal prep for healthy lunches.

How to Store Your Black Bean Soup

This soup is a dream for meal prep and actually tastes better after a day or two in the fridge as the flavors continue to develop.

Refrigerator Storage: Transfer cooled soup to an airtight container and refrigerate for up to 5 days. You’ll notice it thickens considerably as it sits. Add a splash of broth or water when reheating to restore the desired consistency.

Reheating Tips: Warm the black bean soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals. Add fresh toppings after reheating for the best texture and flavor.

Freezer Storage: This soup freezes exceptionally well. Let it cool completely, then portion into freezer-safe containers, leaving an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. I like to freeze it in 2-cup portions for easy single servings.

Common Questions About Black Bean Soup

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