For a smoky flavor, add a smoked ham hock or a teaspoon of smoked paprika to the soup while simmering. If you don't have a food processor, you can finely dice the onion and bell pepper instead. The texture of the soup will be slightly different, but the flavor will be just as delicious. This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño pepper along with the other seasonings.
Black Bean Soup from Scratch
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PREP TIME10 mins
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COOK TIME4 hrs 40 mins
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TOTAL TIME12 hrs 50 mins
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SERVING7 People
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VIEWS12
Dive into a bowl of pure comfort with this deeply flavorful Black Bean Soup. Made entirely from scratch, this recipe transforms simple ingredients into a rich, satisfying, and soul-warming experience. Perfect for a chilly evening or a cozy lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol0 mg
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Fiber10 g
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Protein15 g
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Saturated Fat1 g
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Sodium678 mg
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Sugar2 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Beans: Place the rinsed black beans in a large bowl or pot and cover with plenty of water. Let soak for at least 8 hours, or overnight. (8 hours)
02
StepSimmer the Soup: Drain and rinse the soaked beans. Transfer them to a large pot. Add 3 quarts of water and the chicken bouillon cubes. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3 hours, or until the beans are very tender. Do not drain the beans after cooking. (3 hours)
03
StepPrepare the Aromatics: While the beans are simmering, combine the 1/2 onion and bell pepper in the bowl of a food processor. Pulse until finely chopped into a smooth-ish purée. (5 minutes)
04
StepSauté the Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the puréed onion and bell pepper mixture and cook, stirring frequently, for about 4 minutes, until softened and slightly caramelized. (5 minutes)
05
StepCombine and Season: Stir the sautéed aromatic mixture into the pot of beans. Add the sugar, oregano, cumin, salt, and black pepper. Simmer the soup, uncovered, for another 1 1/2 to 2 hours, or until the beans are very tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking. (1.5-2 hours)
06
StepAdjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Add more salt and pepper to taste. Ladle into bowls and garnish with minced red onion, if desired. Serve hot.
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Fanny Cremin
Jun 25, 2025Tom S: "I followed the recipe exactly, and it was perfect. The balance of flavors was spot on.
Annie Bahringer
Jun 25, 2025David L: "The soaking step is key! Don't skip it. It really makes a difference in the texture of the beans.
Estella Baumbach
Jun 25, 2025Lisa M: "I'm not a big fan of black bean soup, but this recipe is delicious! I was pleasantly surprised.
Scottie Morissette
Jun 22, 2025Karen R: "I've made this recipe several times, and it always turns out great. It's a crowd-pleaser!
Vincenzo Pagac
Jun 13, 2025Emily K: "I added a little bit of hot sauce to mine for an extra kick. It was perfect! Thanks for the great recipe.
Mitchel Kreiger
Jun 10, 2025Jessica P: "This soup is a staple in our house now. My kids love it, and I love that it's healthy and easy to make.
Jerrod Brown
Jun 8, 2025Sarah J: "This recipe is amazing! So easy to follow, and the soup is incredibly flavorful. I'll definitely be making this again.
Shea Herman
Jun 4, 2025Michael B: "I was skeptical about making soup from scratch, but this recipe changed my mind. The instructions were clear, and the results were fantastic.