Tulo

Black Bean Soup Recipe

A bowl of thick black bean soup topped with chopped cilantro, diced avocado, and a lime wedge, steam rising from the surface.
Photo by pedro furtado on Pexels

Simmering dried black beans low and slow in a well-seasoned broth lets them absorb the cumin, smoked paprika, and aromatics from the inside out, and mashing a portion of the cooked beans back into the pot thickens the soup naturally without any flour or cream.

Prep
20 min
Cook
90 min
Total
110 min
Servings
6

Ingredients

Servings6
  • 1 lb dried black beans, sorted and rinsed
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 leaves bay leaves
  • 6 cups low-sodium vegetable broth
  • 2 tbsp lime juice
  • 1 1/2 tsp kosher salt
  • 1/4 cup fresh cilantro, chopped, for garnish

Nutrition per serving

Calories
334
Protein
18g
Carbs
53g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Sort through the dried black beans and discard any shriveled beans or debris, then rinse well. Place in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 8 hours or overnight. Drain and rinse before using.
  2. 2Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.
  3. 3Add the garlic, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  4. 4Add the drained beans, bay leaves, and vegetable broth. Bring to a boil over medium-high heat.
  5. 5Reduce the heat to low, partially cover the pot, and simmer for 60-90 minutes, stirring occasionally, until the beans are fully tender. Add more water or broth by the half-cup if the pot looks dry before the beans are done.
  6. 6Remove and discard the bay leaves. Scoop out 1 1/2 to 2 cups of the beans with some liquid, mash them with a fork or blend briefly, then stir the mash back into the pot to thicken the soup.
  7. 7Stir in the lime juice, then season with the kosher salt to taste.
  8. 8Ladle the soup into bowls and top with the chopped cilantro. Serve with additional garnishes like diced avocado, sour cream, or crumbled cotija if desired.

Tips & variations

  • No time to soak? Do a quick soak instead: boil the rinsed beans in water for 2 minutes, then let them sit off heat, covered, for 1 hour before draining.
  • A ham hock or a chunk of bacon simmered in the pot along with the broth adds a smoky, meaty depth; remove and shred the meat back into the soup before serving.
  • For a spicier soup, add a diced jalapeno with the onion and pepper, or stir in a spoonful of adobo sauce from canned chipotles at the end.
  • Canned black beans work in a pinch: use 4 (15-ounce) cans, drained and rinsed, skip the soaking and simmering time, and reduce the broth to 4 cups since the beans won't need to cook down.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 5 days. Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water since the soup thickens as it sits.

Tips from the Tulo kitchen

  • Hold off on salting the beans until they're fully tender; salt added too early to the cooking liquid can toughen the skins and slow down softening.
  • A splash of vinegar or extra lime juice stirred in right before serving brightens the soup more than adding it earlier in the simmer.

FAQ

Can I use canned black beans instead of dried?

Yes. Use 4 (15-ounce) cans, drained and rinsed, skip the soaking step, reduce the broth to about 4 cups, and simmer for just 20-25 minutes to let the flavors combine.

Do I really need to soak the beans overnight?

Soaking isn't strictly required, but unsoaked dried beans can take 2 to 2.5 hours to fully soften and cook less evenly, so soaking saves time and gives a more consistent texture.

Why is my black bean soup still watery after an hour of simmering?

The beans likely need more time; black beans don't release their starch to thicken the broth until they're fully tender, so keep simmering and mash a cup of beans back in once they're soft.

Can this soup be made in a pressure cooker?

Yes. Skip soaking, use 6 cups of broth, and pressure cook on high for 30 minutes with a natural release for about 15 minutes before mashing a portion of the beans and finishing with lime and salt.

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