Black Bean Soup

Gretchen ***


This is my favorite soup. It's delicious, filling, and versatile.
You can serve this over rice, with tortilla chips, or with a slice of cornbread.

★★★★★ 1 vote
8 Hr 15 Min
2 Hr
Stove Top


1 lb
dried black beans*
1 large
onion, diced
4 stalk(s)
celery, diced
carrots, peeled and diced
garlic cloves, minced
1 1/2 c
chicken broth
2 1/4 tsp
cayenne pepper (or more if you like)
juice of 1/2 lime
salt and pepper to taste


sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon


1Soak the beans: Rinse and sort beans. Soak beans in cold water (6-8 cups) for 8 hours or overnight.
2Drain and rinse beans. Add to a large stockpot with water to cover by 1 inch. Bring to a boil, reduce heat, cover and simmer until beans are tender (1 1/2- 2 hours).
Season with salt and pepper to taste.
Do not drain.
3Cook onion, celery, and carrots in 1-2 tablespoons oil (or bacon drippings for extra flavor) in a skillet over medium heat until tender ( 6-7 minutes).
Add garlic and cook for another 2 minutes.
4Add vegetables, broth, cumin, and cayenne pepper to pot of beans.
Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Season with salt and pepper to taste.
Working in batches, transfer 1/2 of the soup to the blender and puree. (Or use an immersion blender if you have one).
Return soup to pot and heat through.
Stir in lime juice and serve.

* You can substitute 4 cans of black beans for the dried. Just skip the first two steps and add a little extra broth to get desired consistency.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Vegetarian, Gluten-Free, Low Fat
Other Tag: Healthy