Black Bean Soup
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I got some dried black beans in my farm share last month, so it’s time for black bean soup.
This is a flavorful rendition of a classic soup. You can make this recipe your own by adding more or less of any of the extras. I use a slow cooker, but it tastes just as good if you simmer it on the stove.
Beans are one of the most affordable sources of protein, so adding this recipe to your rotation will help your grocery budget. This black bean soup takes just a few minutes to prepare, so it’s perfect for a busy day.
Black Bean Soup
Recommended Equipment
Ingredients
- 3 cups dried black beans
- 4 cups broth
- 2 cups water
- 1/4 cup chopped red onion
- 1/4 cup chopped sundried tomatoes
- 4 oz diced green chilis
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt or to taste
- Cilantro, scallions, crushed tortilla chips, and avocado for garnish (optional)
Instructions
- In a large pot, cover the dried beans with water a few inches deeper than the beans. Cover the pot and bring the water to a boil. Boil for five minutes. (Alternately, soak the beans overnight in water. No boiling is necessary with the overnight soak method.) Drain the beans.
- Transfer the beans to the slow cooker and add the remaining ingredients except the garnish ingredients.
- Cook on low for 6-8 hours, or until beans are very soft. Puree the soup a bit with an immersion blender.
- Garnish with any of the suggested toppings.
Approximate Nutrition Info
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Black Bean Soup Price Breakdown
The total cost of this recipe is $3.18, or $.40 per serving. You can throw together this easy black bean soup in the morning and it will be ready and waiting for you at the end of a long day.
It would be so much less confusing if you labeled your vegan recipes as vegan and your vegetarian recipes vegetarian. 🙂
Thanks for the suggestion, Amber.
I love black bean soup – especially how inexpensive it is for being so incredibly filling!
Thanks, Rachel. I love to have this on hand in the freezer for a quick, healthy, filling lunch.
If I’m using canned beans, how much do you think would work. I’m not sure how much dried beans become in soaked beans.
Sara, I’d use 3 15-ounce cans of beans for this recipe (a total of about 6 cups cooked).
Do you know if it would freeze well.. I’m only one person 🙁 Looks so yummy …
Kelly, I’m not sure if I’ve ever frozen this soup before. I do freeze cooked black beans all the time though, so I think this soup would freeze well.
Yummy! This sounds great. I’ve never had a black bean soup, but I really love the flavours you can pair with them.
It’s a very versatile soup. I hope you like it!