Black Bean Soup Perfect Spiced
This hearty, delicious black bean soup is easy and perfect to make during soup season. On the table in less than an hour!
Black bean soup is full of spicy flavors and delicious side dishes. Sourdough bread and homemade flour tortillas are great for dipping into these delicious sauces. This is also perfect on cilantro lime rice.
Easy Black Bean Soup
Give me all the soup recipes! When the weather turns cooler, all I want to do is make a different soup for dinner each night. I love that you can add so many healthy ingredients to your soup. You can put all your veggies and protein in one bowl.
I also appreciate that soup can feed a lot of people. You never know when there will be extra people at home for dinner, or when you need to bring dinner to a friend or neighbor that night. Soup is always the answer and today’s black bean soup will be a new crowd pleaser!
We love how easy and delicious this bean soup is. Reminder to all who love bacon – this soup has bacon! Is there anything that doesn’t go well with bacon? Besides bacon, there are so many other delicious ingredients in this soup! ! Even I admit I was hesitant to try this recipe, but all of these ingredients combined make for a very delicious and delicious soup!
How to Make the Best Black Bean Soup
Making this recipe is super easy and only takes a few steps.
bacon. Cut your bacon into small pieces and cook in a large pot over medium heat for about 5 minutes. Add garlic and stir until fragrant.
simmer. Next add the broth, ketchup, Worcestershire sauce, and paprika to the pot. Add the black beans and bring the soup to a boil over high heat. Once it starts to boil, lower the heat and let it simmer for about 10 minutes.
Decor + service. While the soup is simmering, wash the cilantro and remove the stems. Then roughly chop the cilantro. After it is cooked, pour it into the soup. Cook the soup for another 5 minutes until it thickens a bit. Add lime juice and season with salt and pepper.
Garnish with all your favorite toppings, including:
- sour cream
- green onion
They take the deliciousness of the soup to a higher level!
Tips, Changes + Stored Information
Using dried beans: To make black bean soup with dried beans, you need to do it on the stove and it takes a little more time.
- Start by quickly soaking the beans in hot water for a few minutes, then bring to a boil.
- After boiling, reduce the heat and let the beans sit in the hot water for about an hour.
- Drain and rinse with cold water. Put them in the pot with the chicken stock. Bring it to a boil and simmer.
- You should let it sit for about an hour and a half, and once the beans are soft, add the rest of the ingredients. If you add salt too early, the beans will firm up rather than soften.Watch it and let it simmer on the stove for another hour or so, depending on how thick you want the soup to be
Instant Pot: Good news, this soup can also be made in the Instant Pot. Take the dry beans and add enough water to sit 1 inch above the beans. Then, stir in the seasoning and set to high pressure and let it cook for 30 minutes. Release pressure and stir in remaining ingredients (bacon, cilantro, tomato sauce, etc.). Let it heat all the way before serving.
Slow cooker: Cook the bacon and minced garlic first. From there, you’ll add everything to the crock pot and cook on high for 2 hours or low for 4 hours.
When you try this soup for the first time, it hugs you with all its deliciousness. We hope you enjoy it as much as we do!
To thicken or thin the soup: Black bean soup is actually very easy to thicken. You just need to mash some beans and the starch from the beans themselves will thicken the soup. If that doesn’t seem to work, you can leave the soup uncovered on the stove and it will thicken naturally as more water evaporates. To thin the soup, you need to add more chicken stock or water.
How to make it spicier: If paprika is not enough for you, you can add cumin or red pepper flakes. You can add diced green chilies if you like the texture and light spice.
bean soup actually freeze very good. Make sure the soup is completely cooled before wrapping. Store in a freezer-safe container for up to 6 months. Thaw and reheat.
shop The rest of the soup is placed in a container, or divided into individual portions. Store in the refrigerator for up to a week. This soup reheats well in the microwave and on the stove.
For more bean soups, be sure to check out:
Prep time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Calories 134 kcal
by Lil’ Luna
- 10 slices bacon chopped
- 4 teaspoons minced garlic
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 1/2 cups canned chopped tomatoes
- 2 TB tomato paste
- 2 teaspoons Worcestershire sauce
- 1 TB chili powder
- 4 (15.5 oz) cans black beans drained but not rinsed
- coarse salt
- Freshly ground black pepper
- 1 bunch cilantro
- ½ lime juice
- sour cream, shallots and cheese, for garnish
Cook the bacon in a large pot over medium heat for about 5 minutes. Stir in garlic and cook until fragrant.
Add broth, tomatoes, ketchup, Worcestershire, and paprika. Add beans and bring to a boil. When it boils, turn to low heat and simmer for about 10 minutes.
While the soup is simmering, cut off the cilantro stems and chop roughly. Add the cilantro to the soup and simmer for an additional 5 minutes, until thickened. Add lime juice and season with salt and pepper.
Serve hot and garnish with toppings like fresh cilantro, lime, sour cream, cheese, and avocado.
Tried and real finds:
- Difficulty: easy
- How much to feed: 8
- Any changes: no onion, minced garlic
- Any suggestions for next time: none
Adapted from Food Network.