Black Bean Soup is a creamy, hearty dish that can be dressed up a million different ways! So easy to make, it comes together in just minutes and always hits the spot.
Black Bean Soup
Black Bean Soup is the meal we have when I’ve completely lost track of time and suddenly it’s nearing suppertime and I’m still sorting and folding laundry. Please tell me I’m not the only who has had those days! Hearty and satisfying, this black bean soup can be thrown together in under thirty minutes but tastes like it’s been simmering all day. My family likes to add their own individual favorites like avocado, sour cream, cheese or tortilla crisps to the top, but I love it just the way it is. Warm, soothing, simple, the perfect busy weeknight dinner.
Tips for the best Black Bean Soup
- Sure, you could soak beans overnight and then cook them and all those pesky steps, but for this recipe just toss in a couple of cans of beans. They’re so tasty and really bulk up this soup and so many other recipes. You don’t even need to drain the beans; just throw it all in and let the extra juices add to the flavor of this delicious soup.
- Use a blender to combine some or all the beans and chicken broth into a creamy texture. My kids love this, since some of them have sudden aversions to “lumpy” foods. Heaven help them. I like to keep a few beans out of the puree party because I happen to enjoy a few lumps in my food, especially rich buttery black beans. But you can puree the whole thing if you like.
- For added heat, you could add some chili powder, cumin, or a pinch of red pepper flakes to the soup. I’ve even tossed in a palmful of taco seasoning a few times and that gives it just enough kick for me and my husband without making the children complain that it’s too spicy (they also suddenly think everything is “spicy”)
- Use any kind of rice you like! I prefer quick cooking white rice but you could try brown rice too.
- This soup can be made either on the stove top or the slow cooker. If using the slow cooker, simmer on low for about five hours. It’s dreamy!
- Black Bean Soup makes for delicious leftovers! It’ll keep in the fridge for up to four days. Freeze in freezer safe bags or jars for up to two months. Thaw in the refrigerator, then microwave, stirring often. You may need to add a little extra chicken broth if the soup is too thick.
Toppings for Black Bean Soup
- Add shredded chicken or diced ham either while cooking or to the top for extra protein and heartiness.
- Pile your bowl of black bean soup high with with slices of fresh avocado, sour cream, shredded cheese and salsa for a Mexican flair.
- I like to use this soup as a nacho topping. Assemble a plate of tortilla chips, then drizzle the soup over the top along with cheese, diced tomatoes, sour cream and our Best Guacamole Ever and you have a show-stopping plate of nachos!
- Try some fresh cilantro as a garnish.
- You could also use this soup as a dip! Carrot sticks, warm flour tortilla strips, chips, pepper slices or just about anything tastes delicious dipped in this warm bean and rice mixture.
More Hearty Soup Recipes
Sometimes your day just calls for a big steaming bowl of savory, flavorful soup. Soup days are my favorite, because the kitchen becomes all warm and homey, smells permeate the house, and everyone just seems a bit more relaxed and comforted. Here are a few of our very favorite soups to try:
- Cafe Rio Chicken Tortilla Soup
- Slow Cooker Chicken and Rice Soup
- Crock Pot Beef Stew
- Broccoli Cheese Soup
- Ham and Bean Soup
How to Make Black Bean Soup
Black Bean Soup
- Blend together the black beans with one of the cans chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
- In individual bowls, layer the rice, then the soup, then the other toppings.