If you’re craving a comforting bowl that bursts with smoky, spicy, and hearty flavors, this Black Bean Soup Recipe is exactly what you need. With just a handful of simple ingredients, this soup brings together the richness of black beans, the warmth of cumin and chipotle, and a subtle tang from fresh lime juice. It’s cozy, satisfying, and perfect for any day you want a meal that feels like a big, delicious hug in a bowl.
Ingredients You’ll Need
Getting the perfect Black Bean Soup Recipe starts with straightforward, pantry-friendly ingredients that pack a punch in taste and texture. Each one plays an essential role, whether it’s building depth, adding freshness, or creating the ideal thickness.
- Olive oil: A smooth base for sautéeing veggies that brings richness and helps coax out their flavors.
- Yellow onion: Adds a natural sweetness and tender texture when softened.
- Garlic: Brings that unmistakable aromatic warmth that elevates every spoonful.
- Carrots: Offer a subtle sweetness and body to the soup’s texture.
- Jalapeño pepper: Injects just the right amount of spice to keep things interesting without overpowering.
- Chipotle chili in adobo: Smoky and slightly spicy, it gives the soup its signature kick and depth.
- Oregano: Adds a fragrant, herbaceous note.
- Cumin: Earthy and warm, it complements the beans beautifully.
- Kosher salt: Enhances all the other flavors.
- Freshly ground black pepper: Brings gentle heat and complexity.
- Bay leaf: Infuses subtle savory layers while simmering.
- Vegetable stock: The flavorful liquid base that ties everything together.
- Red wine: Adds richness and a hint of acidity that balances the flavors.
- Black beans: The star of the show; hearty, filling, and packed with protein and fiber.
- Freshly squeezed lime juice: Lifts the soup with a bright, zesty finish.
How to Make Black Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium-high heat. Toss in the diced onion, carrots, and jalapeño, and let them cook until they’re soft and translucent, about 4 to 5 minutes. The gentle cooking releases their natural sweetness and builds a flavorful foundation. Then add the minced garlic, stirring just for 30 seconds so it doesn’t burn but releases its fragrant aroma.
Step 2: Spice It Up
Next, sprinkle in the minced chipotle chili, oregano, cumin, kosher salt, and freshly ground black pepper. Stir continuously for half a minute to toast the spices, unlocking their full flavor potential without scorching them.
Step 3: Deglaze and Combine
Pour a splash of vegetable stock into the pot to deglaze, scraping up all the browned bits stuck to the bottom—this is flavor gold! Then, add the bay leaf, the rest of the vegetable stock, the red wine, and the drained black beans. Give everything a good stir to combine all those wonderful ingredients.
Step 4: Simmer to Perfection
Crank up the heat to bring the soup to a gentle boil, then lower the heat so it simmers gracefully for 20 minutes. This step mellows the flavors and allows the beans to become tender and flavorful.
Step 5: Thicken with a Ladle
Grab the back of your ladle or a large spoon and press down into the soup, crushing some of the beans about 15 to 20 times. This creates a thicker, creamier texture without needing any extra additives—pure natural goodness!
Step 6: Brighten It Up
Finally, remove the soup from the heat and stir in the freshly squeezed lime juice. This finishing touch adds a bright, lively zing that balances all the earthiness and smoky spices, bringing the Black Bean Soup Recipe to its full delicious potential.
How to Serve Black Bean Soup Recipe
Garnishes
Fresh garnishes turn a good bowl of soup into something unforgettable. Think chopped cilantro for a burst of herbaceous brightness, a dollop of sour cream or Greek yogurt to add creaminess, or even some thinly sliced avocado for richness. A sprinkle of shredded cheese or crunchy tortilla strips can add texture and indulgence too. These little extras make each bite exciting and fresh.
Side Dishes
Pair your black bean soup with warm, crusty bread or garlic bread to soak up all that savory broth. A simple side salad with tangy vinaigrette can provide a refreshing contrast, or even some rice or quinoa can help transform this bowl into a more substantial meal. The options are endless but aim for something that complements without overpowering.
Creative Ways to Present
If you want to wow friends or family, serve this soup in small cups or shot glasses as an appetizer. For a heartier meal, use it as a base for a Southwestern-style bowl topped with grilled chicken, sautéed veggies, and a squeeze of lime. You can also swirl in some chipotle cream or pesto to surprise the palate and add visual interest. Presentation can be just as fun and flavorful as the soup itself!
Make Ahead and Storage
Storing Leftovers
This Black Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Just transfer it to an airtight container once cooled, so it stays fresh and ready to heat up whenever you need a quick, nourishing meal.
Freezing
If you want to stash some soup for longer, freezing is a fantastic option. Portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup over medium heat on the stove, stirring occasionally to prevent sticking. If it’s too thick, add a splash of water or stock to loosen it up. You can also reheat it in the microwave in short bursts, stirring in between for even warmth.
FAQs
Can I use dried black beans instead of canned?
Absolutely! If you prefer dried beans, soak them overnight and cook until tender before adding them to the soup. This method can enhance flavor and texture, though it requires additional time and prep.
Is this soup spicy?
The spice level is moderate thanks to the jalapeño and chipotle chili. If you want it milder, reduce or omit the jalapeño. For more heat, add extra chipotle or a dash of cayenne pepper.
Can I make this soup vegan?
Yes! This recipe is naturally vegan as long as you use vegetable stock. Just skip any non-vegan garnishes like cheese or sour cream, and you’re all set.
What can I substitute for red wine?
If you’d rather not use wine, you can simply increase the vegetable stock by the same amount or add a splash of balsamic vinegar for some acidity and depth.
Can I blend the soup completely?
Definitely! If you prefer a smooth soup, use an immersion blender or transfer the soup to a blender in batches until it reaches your desired consistency. Just be careful of the hot liquid!
Final Thoughts
With its smoky, hearty flavors and cozy feel, this Black Bean Soup Recipe is the kind of dish that quickly becomes a household favorite. Whether you’re cooking for a busy weeknight or entertaining guests, it’s simple, satisfying, and endlessly versatile. Dive in and enjoy every delicious spoonful!
Print
Black Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A hearty and flavorful Black Bean Soup made with sautéed vegetables, smoky chipotle chili, aromatic spices, and a splash of red wine, simmered to perfection and thickened by mashing the beans. This comforting soup offers a balanced blend of textures and a vibrant taste, perfect for a nutritious meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 jalapeño pepper, deseeded and diced
Spices and Seasonings
- 1 chipotle chili in adobo, minced
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Liquids and Other Ingredients
- 4 cups vegetable stock
- 1 cup red wine
- 3 (14.5 ounces each) cans black beans, drained and rinsed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add the olive oil and once hot, add diced onion, carrots, and jalapeño. Sauté for 4 to 5 minutes until vegetables are translucent, stirring occasionally. Add minced garlic and sauté for 30 seconds more to release fragrance.
- Add Spices: Stir in the minced chipotle chili, oregano, cumin, kosher salt, and black pepper. Continue stirring the mixture for 30 seconds to bloom the spices and develop their flavor.
- Deglaze and Add Liquids: Pour a splash of vegetable stock into the pot to deglaze, scraping the bottom to lift any browned bits. Then add the bay leaf, remaining vegetable stock, red wine, and rinsed black beans. Stir well to combine all ingredients.
- Simmer the Soup: Increase heat to high and bring the soup to a low boil. Once boiling, reduce heat to medium-low and let it simmer gently for 20 minutes, allowing flavors to meld.
- Thicken Soup: Using the back of a ladle or large spoon, press down on the soup repeatedly to crush some of the beans, about 15 to 20 times. This thickens the soup by releasing the beans’ starchy interior.
- Finish and Serve: Remove the soup from heat. Stir in the freshly squeezed lime juice to brighten the flavors. Remove the bay leaf before serving.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add extra chipotle chili.
- You can substitute red wine with additional vegetable stock or a splash of apple cider vinegar if preferred.
- The soup can be pureed partially or fully for a smoother texture if desired.
- Leftovers store well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Adjust salt according to dietary preferences, especially if using salted stock or canned beans with added sodium.
