So you have a bag of dried black beans and you’re wondering what to make? This easy, flavorful Black Bean Soup is a terrific choice. It’s mildly spicy, slightly tangy, and deeply comforting—perfect for a weeknight dinner or batch-cooking for lunches. The recipe is straightforward, uses simple pantry ingredients, and yields a thick, brothy soup that’s easy to customize with toppings like sour cream, cilantro, hot sauce, or crunchy corn chips.
This version starts with dried beans that have been presoaked for quicker, more even cooking and easier digestion, though soaking is optional. Bacon lends a savory base, while aromatics and warm spices—cumin, oregano, chili powder, and paprika—bring depth. A small portion of the finished soup is puréed and returned to the pot for a lovely, velvety texture while still leaving whole beans for body.
If you enjoy legume soups, you may also like other hearty recipes such as Split Pea Soup with Ham, Black-Eyed Pea Soup, or an Easy Italian White Bean Soup.
Black Bean Soup
Ingredients
- 1 lb dried black beans (presoaked—see note)
- 4 strips bacon, cut into 1/2-inch cubes
- 1/2 medium yellow onion, thinly sliced (about 1.5 cups)
- 1/2 serrano pepper, thinly sliced (adjust to taste)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 [32-ounce] carton chicken broth (or vegetable broth)
- 2 bay leaves
- 2 tbsp lemon juice (fresh is best)
For serving (all optional):
- Sour cream or Greek yogurt (or a dairy-free alternative)
- Finely chopped cilantro
- Fritos or another crunchy chip for topping
- Hot sauce, lime wedges, or shredded cheese
Instructions
Presoak the beans (optional but recommended)
- Rinse the beans and pick out any debris or small stones. Place beans in a large bowl and cover with water by about 2 inches. Soak overnight. Drain and rinse before cooking.
Make the soup
- In a large pot over medium heat, add the bacon pieces and cook, stirring occasionally, until they are lightly browned on the edges, about 3–4 minutes.
- Add the sliced onion, serrano pepper, salt, and black pepper. Continue to cook, stirring, until the onions are tender, about 4 minutes.
- Add the garlic powder, dried oregano, ground cumin, chili powder, and paprika. Toast the spices, stirring constantly for about 1 minute—be careful not to burn them—to bring out their flavor.
- Add the drained and rinsed beans, the carton of broth, and the bay leaves. Bring the pot to a boil, then reduce heat to a low simmer. Cover and cook until the beans are tender, about 2 hours, stirring occasionally. If the soup becomes too thick, add a little extra broth or water.
- When the beans are tender, remove the bay leaves. Transfer about 1.5 cups of the soup (avoid any bay leaves or large bacon pieces) to a blender and purée until smooth. Return the puréed portion to the pot and stir to combine—this gives the soup a creamy texture while keeping lots of whole beans.
- Stir in the lemon juice and taste; add more salt or pepper if desired. Serve hot with your choice of toppings such as a dollop of sour cream, chopped cilantro, hot sauce, or Fritos for crunch.
Notes
Do I have to pre-soak my beans? No—you can cook dried beans without soaking. Soaking, however, shortens cook time, helps them cook more evenly, and can make them easier to digest. If you skip soaking, expect a longer cook time and a slightly different texture; you may want to add a little extra broth if the soup seems too thick.
Freezer Tips
- To freeze: cool the soup completely, then transfer to airtight containers or freezer bags, leaving space for expansion. Label and date before freezing.
- To thaw: move containers to the refrigerator overnight or use a microwave defrost setting. Reheat gently on the stovetop over medium heat, stirring occasionally, until simmering, or microwave in short intervals, stirring between each interval.
- If the soup has absorbed most of its liquid after freezing and thawing, add 1–2 cups of broth to reach your desired consistency and adjust seasoning to taste.
Nutrition information is calculated automatically and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4 people