Easy Black Bean Soup
Easy Black Bean Soup is a simple, delicious, hearty soup. This soup has a rich undertone from the vegetable stock, sauteed sweet onions, and crisped bacon. Add in the perfect amount of the right spices and fresh topping, and you have an amazing soup that you’ll make over and over again!
The Soup I Never Thought Of
This soup is so amazing! I never thought of making black beans into a soup until I tried it at this Tex-Mex place in NY. I’ve had Cuban black beans which is almost a stew, and I make my own version of that as well. I also make Dal and Miser Wat which are both similar lentil stews. I’ve also had many soups with beans. So I don’t know why it never dawned on my to make a soup out of black beans. Once I decided to make it, I was hooked. And now I finally got around to sharing it with all of you!
Dried Beans vs Canned Beans
This is an age old quandary many people find themselves in. Both have their advantages and disadvantages. Here are some that I feel are important to think about:
Intimidation. This is a huge issue for many. Since they have never used dried beans before, or it’s been a long time ago, people shy away from dried beans and opt for their already cooked canned counterpart. However, most packages have instructions right on them these days, so don’t let ‘Intimidation’ be a factor in your decision.
Time. First and foremost, this is a huge consideration. Canned beans you just pop the top off and you’re good to go. Dried beans, not so much. It takes hours of soaking and/or boiling and simmering. I use both depending on the circumstances.
Taste and Texture. Canned beans as soft and easy to chew, while dried beans, even after they’ve been cooked have a slight crunch to them. However, they have much less sodium than the canned. Also, you can boil dried beans in a pot or aromatic vegetable like onions, celery, or spices, and the beans will absorb that flavor, making them much more tasty than canned beans.
Easy Black Bean Soup Tips
Soaking or Boiling. For this soup I have only ever used dried beans except to try it one time with canned. I prefer boiling the beans for 2 hours in 4 cups of vegetable stock. This infuses intense flavor into the beans and the flavor is out of this world!
Canned Beans. If you are going to use canned beans, be sure to drain and rinse them. This will reduce the sodium content and flatulence.
Bacon Grease. I don’t use the bacon grease because there are always little bits of burnt bacon in it which gives the entire dish a slight burnt flavor. Even if there are not little bits, it can burn easily. You get enough bacon flavor from the actual bacon.
What Ingredients Are in Easy Black Bean Soup?
- Black Beans – Dried or canned
- Bacon
- Vegetable Stock
- Butter
- Sweet Onions
- Fresh Garlic
- Bay Leaves
- Ground Cumin
- Ground Coriander
- Dried Oregano
- Chili Powder
- Salt and Pepper
Toppings
- Sour Cream
- Fresh Avocado, diced
- Fresh Cilantro, chopped
- Lime Wedges
Ingredient Notes & Substitutions
Black Beans – you can use either dried or canned. Dried black beans come in a standard 14 ounce bag and canned black beans come in 14.5 ounce cans. You will need either 1 bag of dried beans or 3 cans of beans.
How Is Easy Black Bean Soup Made?
Dried Black Beans
- If you are using dried black beans, follow the instructions on the package to soak the beans. Or, follow these instructions.
- First, sort through the beans to remove anything that’s not a bean, then rinse them. You can soak the beans overnight in 4 cups of water. Or, you can bring 4 cups of water (or you can use vegetable or chicken stock) to a boil, add the beans, then simmer for 2-3 hours. Drain the beans then follow the instructions below substituting the dried beans for the canned beans.
Black Bean Soup
- Cook the bacon in a medium skillet over medium heat. Once they are cooked, remove them to a plate covered with paper towel to drain the excess grease.
- Meanwhile, heat the butter in a stock pot over medium heat. Add the onions and season with salt and pepper. Cook until soft, about 5-7 minutes.
- Add the garlic and stir in for about 1-2 minutes. Next, add in the spices – cumin, coriander, oregano, and chili – and let these cook for about 1-2 minutes.
- Pour in the vegetable stock, beans, and bacon. Season with a little salt. Allow the soup to simmer for 30 minutes.
- Take out 2 cups of the soup and set aside. Use and immersion blender or a regular blender to slightly blend the rest of the soup to make it a little thicker. Return the 2 cups you removed and serve.
- Top with various items like sour cream, avocado, fresh cilantro, and lime wedges.
What Can I Do with the Leftovers?
Leftovers will keep well in the fridge for about 3-4 days. To reheat it, warm up the beef and vegetables on the stove. You can reheat the gravy on the stove or microwave.
Can I Freeze Easy Black Bean Soup?
Yes! This meal will last about 3-4 months in the freezer. Let it defrost on the counter for a couple hours and reheat it using the directions above.
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Easy Black Bean Soup
Ingredients
- 1 14 ounce bag Dried Black Beans (or 3 14.5 ounce cans, rinsed)
- 8 slices Bacon, cooked & crumbled
- 4 cups Vegetable Stock
- 1 Tablespoon Butter
- 1/2 cup Sweet Onions, small diced
- 3 cloves Garlic, minced
- 4-5 Bay Leaves
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Chili Powder
- Salt and Pepper, to taste
Toppings
- Sour Cream
- Fresh Avocado, diced
- Fresh Cilantro, chopped
- Fresh Lime Wedges
Instructions
Dried Black Beans
-
If you're using dried black beans, follow the instructions on the package to soak the beans. Or, follow these instructions.
-
First, sort through the beans to remove anything that's not a bean, then rinse them. You can soak the beans overnight in 4 cups of water. Or, you can bring 4 cups of water to a boil, add the beans, then simmer for 2-3 hours. Drain the beans then follow the instructions below substituting the dried beans for the canned beans.
Black Bean Soup
-
Cook the bacon in a medium skillet over medium heat. Once they are cooked, remove them to a plate covered with paper towel to drain the excess grease.
-
Meanwhile, heat the butter in a stock pot over medium heat. Add the onions and season with salt and pepper. Cook until soft, about 5-7 minutes.
-
Add the garlic and stir in for about 1-2 minutes. Next, add in the bay leaves and spices - cumin, coriander, oregano, and chili - and let these cook for about 1-2 minutes.
-
Pour in the vegetable stock, beans, and crumbled bacon. Season with a little salt. Allow the soup to simmer for 30 minutes.
-
Take out 2 cups of the soup and set aside. Use and immersion blender or a regular blender to slightly blend the rest of the soup to make it a little thicker. Return the 2 cups you removed and serve.
-
Top with various items like sour cream, avocado, fresh cilantro, and lime wedges.
Recipe Notes
Bacon Grease
I don't use the bacon grease because there are always little bits of burnt bacon in it which gives the entire dish a slight burnt flavor. Even if there are not little bits, it can burn easily. You get enough bacon flavor from the actual bacon.
This is an easy and delicious recipe for the cooler weather! It is versatile too when it comes to any diet or lifestyle you may have.
Thank you, Katie! I’m so glad you liked it. Yes, this soup is versatile, with just a slight adjustment here and there it can fit into many liefstyles without skimping on the flavor!