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Black Bean Soup Recipe

Black Bean Soup Recipe
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Hearty and flavorful Black Bean Soup made with dried black beans and colorful bell peppers. Perfect for a healthy, protein-packed meal. Easy level recipe.

Ingredients

Scale
  • 1 lb dried black beans
  • 4 cups low sodium chicken broth (or vegetable broth)
  • 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)
  • 1½ teaspoons chili powder
  • 1½ teaspoons cumin
  • Sour cream (for topping)
  • Avocado, diced (for topping)
  • Cilantro leaves (for topping)
  • Lime wedges (for topping)
  • Corn tortillas cut into strips (for topping)

Instructions

  1. Place dried black beans in large bowl and cover with cold water by at least 2 inches. Soak overnight for 8-12 hours. For quick method: boil beans for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain and rinse soaked beans thoroughly, discarding soaking water.
  2. In large pot (5-6 quarts), combine drained beans, chicken broth, water, garlic, onions, and all three bell peppers. Bring to boil, then reduce heat to low, cover, and simmer for 1½ hours, stirring gently every 30 minutes. Add water if needed to keep beans covered.
  3. After 1½ hours, stir in salt, chili powder, and cumin. Cover again and continue simmering for 30-60 minutes until soup coats back of spoon and about one-third of beans have broken down. Beans should be completely tender.
  4. Taste and adjust seasonings as needed. Ladle into bowls and serve hot. Top each serving with 2 tablespoons sour cream, one-quarter diced avocado, 1 tablespoon cilantro, lime squeeze, and tortilla strips.

Notes

  • Soaking beans helps them cook evenly and makes them easier to digest. Soaking time is 8-12 hours overnight or 1 hour using quick-soak method.
  • For creamier soup, use immersion blender to partially blend, or transfer 2-3 cups to blender, puree, and stir back in.
  • Use vegetable broth instead of chicken broth to keep recipe vegetarian and vegan.
  • Soup thickens as it sits. Add splash of broth or water when reheating.
  • Can use 4 cans (15 oz each) drained black beans for shortcut. Reduce simmer time to 30 minutes total.
  • Slow Cooker: After soaking and draining beans, add all ingredients to slow cooker. Cook on low 8-10 hours or high 4-5 hours until tender.

Nutrition

Find it online: https://www.benefitiany.com/black-bean-soup-recipe/