The Best Black Bean Soup

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Our black bean soup is hearty, warm, comforting and bursting with flavor. All you need are a few simple pantry ingredients, some veggies, and done! Bonus: it tastes even better the second day ( if you have leftovers, that is… )

I wish I had made a double batch of this black bean soup . Everyone absolutely loved it, and it was gone in no time! Thankfully, I hid the two bowls I used to take the pictures and was able to enjoy it the next day ( one of the advantages of being a food bloggers, I guess?? 😉 ).

Tips on How to Make The Best Black Bean Soup

1. Start with some diced celery, carrots, onions, bell pepper ( or jalapeno peppers if you want extra heat). This step if your flavor builder.
2. Add some tomato paste to the diced veggies for some extra umami. You can also add some chipotle en adobo for extra heat and smokiness.  It is up to you!
3. Add your spices. We chose smoked paprika, prepared chili powder blend, cumin and red pepper flakes for heat here.
4. Add canned black beans with their liquid, this helps add flavor, as well as to thicken the soup a bit. We’re planning on trying soaked dry black beans, we’ll give you an update if we do! If you give it a try before we do, we would love to hear about your experience.
5. Add a small handful of brown rice to make it extra hearty. You can also add quinoa, barley or corn. 1/4 cup of rice, quinoa or barley is enough, any more would make the soup a little too thick. If you’re using corn, you add 1/2 to 3/4 cup.
6. Bring the soup to a boil and let it simmer until all the flavors develop. As with most soups, the soup he longer you simmer it, the better it will taste!
7. Many recipes suggest pureeing all or part of the soup for extra creaminess. Personally we love biting into tender black beans and veggies, so we chose not to puree it. Plus it saves us time and work with clean up!

Black Bean Soup Toppings

Our black bean soup is great as is, but you can always make it even better by adding some toppings. Here are some to choose from:

• Greek Yogurt or sour cream (dairy or vegan)
• Diced fresh avocado
• Diced fresh tomato
• Fresh chopped cilantro
• Shredded cheese (dairy or vegan)
• Sliced scallions
• Sliced jalapeno peppers
• Spiced Pumpkin Seeds
• Dukkah
• Schug
• Fresh mango
• Fresh tomatillo salsa
• Crushed corn chips

You may also dip  Tostones, Lemon Cranberry Cornbread or Cheesy vegan corn muffins into your soup.

Other Bean Soups to Enjoy This Winter

• Cannelini Bean and Quinoa Kale soup
• Moroccan Harira soup
• Meatless Sausage Kale Soup
• Wheat Berry and Chickpea Soup

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The Best Black Bean Soup

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★★★★★ 5 from 2 reviews

• Author: Vicky & Ruth
• Yield: 6 cups 1x
• Category: soup
• Method: stovetop
• Cuisine: American

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Description

Our black bean soup is hearty, warm, comforting and bursting with flavor. All you need are a few simple pantry ingredients, some veggies, and done! Bonus: it tastes even better the second day ( if you have leftovers, that is… )

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Ingredients

• 2 tbsp olive oil or vegetable oil
• 4 celery stalks, diced small
• 1 small red bell pepper, diced small
• 2 medium carrots, diced small
• 1 medium red or yellow onion, diced
• 3 cloves of garlic, minced or grated
• 2 tbsp tomato paste
• 1 tbsp chili powder blend
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp cumin
• 1 tsp salt or to taste
• 1/2 tsp red pepper flakes or to taste
• 2 cans black beans with their liquid
• 3 cups water or vegetable broth
• 1/4 cup brown rice (you can also use quinoa, barley or farro)

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Instructions

1. Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
2. Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
3. Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
4. Add a little more water, if you want the soup to be less thick, but don’t add too much or it will water down the flavor

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 351
• Sugar: 6.7
• Sodium: 1,477.7
• Fat: 8.3
• Saturated Fat: 1.3
• Unsaturated Fat: 6.5
• Trans Fat: 0
• Carbohydrates: 56.1
• Fiber: 18.6
• Protein: 15.5
• Cholesterol: 0