Dice onions
Peel and chop garlic
Saute onions and garlic in olive oil on med-high heat. When onions start to soften, add chili powder and cumin
Add broth and water
Turn heat up and let simmer for 15 mins
Turn down heat
Take an immersion blender and blend right into the pot of soup. This willliquify some of the beans making a thicker/creamy texture and will leave some beans in tact. If you do not have an immersion blender, please do not let this stop you from making this recipe! Simply take half of the soup and blend it in an actual blender or food processor and place back with remaining soup.
Scoop a cup of rice into your serving bowl. (I just used a simple minute rice here)
Pour soup over top and garnish with fresh cilantro! ( I had 2 helpings of this, which is NOT typical- it was THAT good!)
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I've never made a black bean soup before, but this is tempting me. We're having soup for dinner one night soon!!!
I love simple, easy meals. Black bean soup is a favorite of my family. It may sound crazy but I add chopped peaches and red pepper flakes to my soup. A little spicy, a little sweet:-)Just found your blog and I love it. Food is a wonderful way to serve others.
I would never have thought to add peaches. Red pepper flakes, maybe, but both together sound phenomenal. Would you still do garlic and onion in addition?
How much red pepper flakes – 1/2 a teaspoon or more do you think?
That would work!
Lisa, you will love it..it is so good! Patti …..that sounds delicious! Sweet and savory= MMMMmmm!!!
This sounds really good!! I need to add this to my recipe list sometime!
This sounds awesome!
this sounds awesome 🙂 Can't wait to try it 🙂
Blessings,
Tami
PRAYING 4 A MIREACLE 4 JEREMIAH
http://www.tillGodbringsthemhome.blogspot.com
Chris loves black bean soup. I will be trying out this one for sure!
He's going to love it Connie! 😉
I like the peaches and pepper idea … we'll try that next time. Made up a huge batch of black beans this go round for soup and burgers … can't wait to see what everyone thinks of them 🙂
Black beans and rice is a staple in our fridge. I will be adding this recipe to my Mommy Meals. :o)
Question. I am using bagged beans and everything is coming along fine but there is absolutely no taste of salt in the soup. I didn’t use chicken stock either, I used water and the better than bouillon for my broth. The beans are cooking down well since I soaked them overnight but I just didn’t know if your canned beans were salted or if your salt all came from the chicken stock
~ thanks in advance!
Hi Christina! Yes, the beans I used were not only salted.. they were also seasoned. The chicken broth I used was low sodium, but chicken broth still packs a lot of salt. Bouillon should add some flavor, but you will need to add some extra seasonings- garlic or garlic powder, onion or onion powder, extra salt, pepper, cumin, chili powder- all of these combined will give your soup more of a kick.
Thanks for that. I can’t get canned seasoned black beans where I live (it’s hard enough to find dried ones!) so I was wondering what seasonings were in those cans of yours. 🙂 Plus I’m vegetarian, so i use a vegetarian stock to substitute. I’m going to try this out one day when I need something super quick and easy to fix!
Hi! Your black bean soup looked soo good I wanted to try it today. Mine turned out very soupy…looks nothing like your picture. I am wondering if there is a typo in the recipe. I added 1 1/2 cups of water like recipe said…is that correct? And one 14 oz can chicken broth? Thank you for letting me know why mine turned out soo watery. I love your blog by the way…made your chicken and dumplings last night! 🙂
Sheri
Thanks Sheri! Did you use the emersion blender? This purees the beans and makes it thicker. Did you rinse beans or add them straight from the can? Do not rinse. I hope this helps!
Janelle
I took about half of the beans and blended them in my Vitamix…do not own an immersion blender. Do you think that is what made my soup soo thin? The vitamix pretty much pulverizes everything!! I did not rinse the beans..just drained them like you said. The soup was soo good..thick or thin…ha…I will for sure make it again. 🙂
I think some canned beans are a lot more watery than others. Some you can scrape thick yumminess off the side of the can with your finger, others not so much. Also, I have found cooking things longer thickens them up- I used to have problems with watery puttanesca until I started cooking the sauce for several minutes instead of just throwing all the ingredients in and then digging in.
Hi Janelle! I love this recipe. It’s so good and easy and simple. I made it one day last year after you had first posted it, but I had forgotten about it. Today I came home from a run and looked in my pantry to try to decide what to make for lunch. I saw I had some canned black beans and suddenly your recipe came to mind – so I looked it up, and made black bean soup for lunch.
RE: the soupiness in a comment above – I did not find it necessary to add any water, just the chicken broth. I do not have an immersion blender either, but I scooped half the bean mixture into my food processor and processed it until smooth, then added it back to the remaining beans. It was a very nice, thick consistency.
I also added a can of chopped green chilies that I also had on hand – it gave a really nice extra burst of flavor. I had some leftover Spanish rice from dinner a couple of nights ago and served the soup over the Spanish rice. It was delicious!
Thank you Tanya!!! Sounds delish!!!
I was just wondering what the calorie count on this is.
Im sorry Susan, I do not know
Go to caloriecount.about.com and plug it in and it’ll give you the full nutritional breakdown. 🙂
Some other variations include just using a potato masher to mash part of the beans. Others will be left whole. I also put the rice directly into the soup. We use some Tabasco at the table to spice it up more, and a dollop of sour cream at serving is good.
Great idea!
Great, easy, delicious recipe! I added half a jar of salsa to mine also. My wife raved about it.
Thank you! So glad you two liked it!
another great addition to Cuban black beans is to add some coconut milk for sweetness, I use bay leaves and cumin, too.
Thanks for the great recipe! I made this last night and it was easy and tasty. I don’t have an immersion blender and I didn’t feel like getting out my food processor (lazy!) so I just decreased the water and then mashed about half the beans with the back of my wooden spoon. It worked great and thickened up nicely. I am so glad to find your blog!
Thanks for the awesome recipe! Made this earlier this week for dinner ( with the addition of 2 shredded chicken breast, my husband is the , ” isnt dinner without meat” kinda guy) It turned out very good, everyone loved it, even my 2 toddler girls! This afternoon for lunch my husband took the leftovers out of the fridge and made oven-baked nachos… chips, shredded cheese and the soup mixture w/rice. Garnished with guac., sour cream and a little salsa… YUMMY!
YUM!!!!!!!
This was really good and very simple. Thanks for posting!
I found this recipe via Pinterest, and I’m extremely glad I stumbled upon it! I’m looking to move out on my own soon, so this fits the bill for budget-friendly meals that are still nutritious. I ended up making a vegetarian version of this recipe with dehydrated beans and homemade vegetable broth… so delish! Thanks for the share!
Thanks Katie!!!!
I’ve made this recipe twice and have used 3 cans of black beans both times. The soup turns out delicious and the consistency is just right!
I agree, ive made it twice and use 2 seasoned beans and 1 plain black beans both times
How many cups would you say this makes? I’m trying to figure out the calorie count. Thanks!
About 6 cups 🙂
I have been wanting to make this soup for a while but my store does not carry seasoned black beans. What seasonings are in it? Perhaps I can just add them in to the recipe? Thanks!
Hi Regina! You can get the same flavor by adding some seasoned salt, cumin and pepper!
Best soup ever!! Thank you so much for the recipe. I added a little beef boullion to make it richer. SO GOOD!!
Thank you!
this is so good. careful when blending soup which you must do for flavor, plusate it because it blew the top off holding it down and all over my kitchen
What size cans of Bush’s Black Beans did you use? (my store has 15 oz and 26.5 oz sizes) Thank you so much!
15 🙂
I’ve been using your recipe for quite a while now and it really is the BEST! My husband especially like the cilantro garnish. What we have found to be great it substituting quinoa for rice and then adding some chopped avacado. I happened to be eating a salad with my soup one time and thought, “I wonder how it would taste with avacado…” Oh.my.gosh. Can’t imagine it without it now. You should try it!
Blessings!
What wouldn’t taste better with avocado???!!! LOL!!!! Thank you for the excellent tip Jennifer! YUMMM!!!!!! I will definitely try that one out!
OMG- this soup was delicious!! However I did add 2 boneless chicken breasts with olive oil and then sautéed with onions garlic cloves and chili powder. Then I shredded the chicken in the black bean soup- also add red pepper flakes and it gave it that “kick” and served it over rice. It was sooo good taste like a Creole dish. This recipe is definitely in my fav recipe file!!!
WOW! That sounds delicious!!
Needed a quick lunch today, had everything on hand to make this recipe, made a tasty easy lunch. Very easy! Thanks for sharing.
I made this soup and it is delicious. I will make it again. Hope I don’t lose the recipe.When I find a recipe I like I put it on pintrest for some reason I can’t get this one to pin.
Recipe looks great!
Looks like a great recipe! I am always a little confused by chili powder. Is it the powder from ground red chilies or the chili powder that is used to make Mexican chili? Sorry for the stupid question, but I don’t want to mess up the soup! Thanks in advance!
The Mexican Chili kind 🙂 Not a stupid question at all!
This looks SO good and the comments here seem to agree! I cannot wait to try this recipe (an re-try it again with nachos!?). I shared with my readers here: http://seektobemerry.blogspot.com/2013/11/brrrr.html Thanks for the inspiration!!
Bravo! A delicious Black Bean Soup and very easy. I did a partial puree using about 2/3 of a cup of beans. 1/2 cup would have been enough to make it thicker but it was perfect! Black Bean Soup is my favorite too and I try it whenever it is on a menu. This compares to the best i’ve tasted.
Thank you!!!!
This is delicious, we rarely have everyone in the family enjoy a dish. However this was the one, only wish I’d remembered the cilantro! Thanks, Janelle! We are going to try your spaghetti and meatballs tonight!
I tried this and did not have a immersion blender, so I just blended half of it, like you said. I also added some frozen corn. It worked great!
Thank you so much!
This looks good. The only alteration I would make would be to swap chicken broth with vegetable broth to make it vegan. I also use the liquid in the beans to give it more broth. On the other hand, I might “cheat” and use the cartons of Whole Foods black bean soup I have and add the spices, the garlic and the onion.