Black Bean Soup (or Dip)

Black beans are one of my favorite beans – they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup. For this black bean soup recipe, I prefer using prepared dry beans because they are more tender than the canned beans and it’s easier to get the right consistency for soup. If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.

A white shallow bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro

A white shallow bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro

Black Bean Soup

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 339
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Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.

Ingredients

  • 1 lb. prepared dried black beans, 2/3 cup liquid reserved
  • 28 oz chicken broth or equivalent amount of water
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 Tbsp. oil
  • 10 oz tomatoes and green chilies, drained
  • 3 cloves garlic, minced
  • 1-2 tsp. cumin
  • 1 tsp. salt
  • 2 tsp. black pepper, freshly ground
  • 2 tsp. lime juice
  • Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish

Instructions

  • Sauté onion and bell pepper in oil in a skillet. While the vegetables sauté, combine  1/2 of the prepared beans with all of the reserved liquid and the chicken broth in a large soup pot. Using an immersion blender, puree the beans. When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes. Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.

Notes

Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.
Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.
Nutrition facts do not include garnishes.
Recipe Author: Mary Ann Kelley
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A white shallow bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro and text Black Bean Soup Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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