This Black Bean Soup Recipe is bursting with flavor and loaded with satisfying ingredients! Make it in the slow cooker or pressure cooker with minimal effort!
author’s note
No Soaking, No Fuss, Just Really Good Black Bean Soup!
I have to admit, I was a canned-bean girl for years. Opening a can felt like the quickest way to get dinner on the table, and I never thought twice about it. Then one week, I was completely out of canned beans but had a bag of dried black beans shoved in the back of my pantry. I decided to give them a try, and I couldn’t believe the difference. The soup turned out richer, creamier, and so much more flavorful than anything I’d made before.
That’s when I started making this black bean soup recipe on repeat. It’s now one of my family’s favorite dinners, especially on chilly nights. And here’s the best part: you don’t even need to soak the beans! Toss everything in the slow cooker or pressure cooker, and the result is a soup that tastes like it simmered all day.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Olive Oil | Any neutral oil will work. |
| Onion, Carrot, Red Pepper & Garlic | Use a food processor to chop quickly; pre-minced garlic works in a pinch. |
| Seasonings | Add extra chili powder for more spice. |
| Dried Black Beans | No need to soak before hand! Just throw them in! |
| Chicken or Veggie Stock | Use low-sodium to control saltiness. |
| Chipotle Peppers in Adobo | For mild soup, use just sauce (not whole peppers). |
| Bay Leaf | Don’t forget to remove before serving. |
Variations
Make a Vegetarian Black Bean Soup by replacing chicken stock with vegetable stock.
How To Make Black Bean Soup Recipe
- Cook Veggies: Cook onion, pepper, carrots, and garlic in oil until soft.
- Add Seasoning: Mix in the spices and cook briefly for flavor.
- Combine Everything: Add beans, broth, chipotle peppers, and bay leaf.
- Cook Soup: Pressure cook for 45 minutes (or slow cook for 8 hours on low).
- Blend Soup: Blend some of the soup to make it creamy, then mix it back in.
- Finish It Off: Add lime juice, adjust the salt, and serve with your favorite toppings.
chelsea’s recipe tips
Black Bean Soup Recipe Tips
- Blend part of the soup for creaminess while leaving chunks.
- Remove the blender lid’s center piece and cover with a towel to avoid splatters.
- check the seasoning and adjust salt or add lime if it needs brightness. Finish with garnishes.
- Freeze leftover chipotle peppers on parchment, then bag for up to 6 months.
Storage
Black Bean Soup Recipe Leftovers?
Reheating: Keep in the fridge for 4–6 days. Warm on a low burner, adding a little broth if it’s too thick.
Freezing: Freeze for 2–3 months. How to thaw soup.
More Favorite Soup Recipes:
One Pan / One Pot
White Bean Soup RecipeSoups And Stews
Marry Me Chicken Soup RecipeSoups And Stews
Corn Soup Recipe
Soups And Stews
Pumpkin Soup With Canned PumpkinShortcuts
- Preparation shortcuts. While the chopping can take a bit of time, you can save time by pulsing all the veggies until nicely chopped in a food processor.
- Don’t soak the black beans. No need to soak the beans before cooking!
What To Serve With Black Bean Soup Recipe
- Sour Cream: Use light or fat-free for a creamy touch.
- Chips: Crushed chips or tortilla strips add crunch, or use them for dipping.
- Avocado/Guacamole: Add diced avocado for creaminess.
- Cheese: Top with grated cheese like pepper Jack, Monterey Jack, or sharp Cheddar.
- Lime & Cilantro: Squeeze lime and sprinkle cilantro for freshness.
