Black Bean Soup Recipe

Hearty, flavorful, healthy, and amazing, this Black Bean Soup Recipe rocks! The warm flavors of cumin, coriander, chipotle, and the sweetness of onions, sweet potato, and carrots complement the earthy black beans perfectly and the toppings take it to the next level. Even better, this Black Bean Soup Recipe can be made in the instant pot for same day deliciousness if you need it in a hurry.

this recipe!

Black Beans Take the Stage

Black beans often play a supporting role in many of my soups and dishes, so in this Black Bean Soup Recipe, they get to be the star. I live by the Flavor Bible (if you love to cook and don’t own this book, I highly recommend it!), so I had a lot of fun making this recipe and trying different flavor pairings for the soup and its toppings. I knew the Black Bean Soup needed to be creamy and well-seasoned, which comes from the addition of sweet carrots and potatoes with the warm spices. But I wanted some zip and surprising notes in the soup, too.

Simple pickled red onions add the right amount of tang on top, and the lime-zested peppers add the bright notes that balance the deep, warm flavor of the soup. A little chopped cilantro and parsley, plus a dollop of sour cream make it a masterpiece.

Dried or Canned Beans?

I made the entire Black Bean Soup Recipe in my instant pot starting with dried black beans and I highly recommend you try it. I was so pleased by how easy it was to make and how amazing my kitchen smelled as it cooked. You place one pound of dried black beans in the pot with 6 cups of water, plus the onions and spices and push the button. Drain the excess liquid and the beans are ready.

Yes, it’s an extra step, but the beans become so deeply flavored that it’s well worth the effort. Plus, dried beans are more economical and eco-friendly! Less packaging, processing, shipping fuel, the list goes on! As a busy working parent, I admit, I usually use canned beans in recipes, but for bean based soups, I’ll now choose dried beans. Canned beans can be used in this Black Bean Soup Recipe, but you will need to add more salt and spices.

Ingredients you will need:

Don’t be intimidated by the long list. Most are items you already have in your pantry or refrigerator!

• 1 pound prepared beans
• 2 large carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• 1 large sweet potato, chopped
• ½ white onion chopped
• 2 cloves garlic, minced or pressed
• 2 Tablespoons red wine vinegar
• Juice of ½ lime
• 1 teaspoon chipotle chili powder
• 1 teaspoon salt
• 1/2 teaspoon cumin seed
• ½ teaspoon coriander seeds
• 1 12-oz can fire roasted diced tomatoes
• 2 cups water

How to Make Black Bean Soup Using Dried Beans:

The first step is to “prepare the beans,” which means to hydrate them through soaking. In this recipe, I’ve used the instant pot to do the job quickly and evenly. Usually, dried beans would need to be soaked overnight before using, but a pressure cooker tenderizes beans in an hour! I was a slow convert to the Instant Pot but it has quickly become a favorite cooking tool, especially for soups, stews, and things that benefit from slow cooking. I bought this Instant Pot for our family of 5 and it has served me well!

Prepare the Beans

Preparing the Soup

1. Chop 1/2 onion, 2 large carrots, 1 sweet potato, 1 stalk celery, and 2 cloves garlic and add them to the pot.
2. Next, add the remaining soup ingredients (vinegar, lime, spices, tomatoes, water) to the instant pot and stir to combine. They should be fully submerged in the liquid. If not, add an additional cup of water.
3. Turn the Instant Pot to the “soup” setting and cook the soup. Again, it will take about an hour in total.
4. After the pressure valve releases, remove the lid, and adjust the soup seasonings to your liking.

To prepare the toppings:

Mix the chopped bell peppers and spices (cumin, coriander, lime zest, lime juice) together in a small bowl. Chop 1/4 cup of fresh cilantro and green onion. Add a spoonful of the mixture to the top of each soup for bright zesty flavor that contrasts nicely with the warm, earthy notes of the soup.

I love the quick pickled red onions with this Black Bean Soup Recipe. They only need to marinate for an hour to get a lot of flavor, so you can easily prep them while the soup cooks. Slice a red onion thinly and place in a mason jar. Heat 1/2 cup white vinegar and 1/2 cup water with a teaspoon of salt and Tablespoon of sugar until they dissolve. Pour over the onions and let it work its magic! See my post for more detailed instructions.

Finally, to serve, ladle the Black Bean Soup into bowls and top with a spoonful of the zesty peppers, a pinch of cilantro, and a dollop of sour cream. Serve with warm cornbread or garlic cheese bread.

What if I don’t have time to start with dried beans?

Not to worry! This recipe works with canned beans, too. To make this Black Bean Soup Recipe using canned, prepared beans, substitute 4 cans of black beans and omit the instructions for preparing the beans. Instead, drain the beans and follow the instructions for making the soup.

Black Bean Soup Variations

Black Beans have so many flavor complements and lend themselves to many recipe variations! Here’s one I’ve tried that was delicious with this recipe:

Spicy Caribbean Style: Omit the lime juice and zest and use orange zest and juice instead. Substitute coconut milk for the tomatoes. Use diced mango, avocado, and a minced jalapeño instead of bell peppers for the zesty salsa-like topping. The sweet and spicy tropical salsa is awesome with the creamy soup!

How to Store Black Bean Soup

This soup actually freezes very well in an airtight container for up to 3 months. Or you can store it in the refrigerator for up to one week.

How to reheat the soup?

I recommend adding 1/4 cup water or broth per cup of soup when you reheat the soup. You can do so covered on the stove over low heat, or covered in the microwave. Either way, stir occasionally to avoid the soup sticking and burning on the bottom of the pan.

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