Easy One-Pot Black Bean Soup

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So I’ve been sitting on a bag of dried black beans for about a year now. Buying them with the idea of using them in place of canned black beans, that clearly never happened. I won’t lie, I was a little hesitant at first about solely using black beans in a soup. There are other ingredients and as you can see we loaded it up with delicious toppings – but the majority of the soup really is black beans.

That said, I was pleasantly surprised when I tasted this soup. Especially the final product with all the delicious toppings mixed in! If you like the black beans you get at Mexican restaurants with the queso fresco on top, this soup is for you!

As described below & in the recipe, there is no need for soaking the beans prior to cooking them. This soup comes together in about an hour – and the majority of that time is allowing the soup to simmer untouched. Even better, if you are doing meatless Monday’s or trying to go vegan for January, this recipe (besides some of the toppings pictured) is totally vegan and packed full of protein! No ones leaving the table hungry with this one!

This recipe really hits all the key points – It’s delicious & flavorful, super filling and packed with protein, vegan, budget friendly, one-pot recipe, and it re-heats nicely for leftovers!

How do I use dried beans in this soup?

Don’t let the idea of cooking with dried beans scare you – this recipe is one of the easiest ways I have found to use dried beans. Since this is a soup and you will be cooking the beans in a liquid, there is no need to soak the beans prior to cooking. Which is great, that way you don’t have to plan ahead! Simply give the beans a good rinse (this helps remove any dust or particles that may have been collected with the beans) and toss into your liquid. After about 45-60 minutes you will have perfectly cooked beans.

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What are some other good topping ideas?

As pictured I love topping my soup with lots of fresh avocado & lots of cilantro. A few slices of fresh jalapeno add a little heat and I like the crunch from a few raw red onions. My favorite topping is a sprinkle of crumbled queso fresco or you could even use feta cheese for a similar flavor & texture if you cant find queso fresco!

Some other good toppings would be Greek yogurt or sour cream, fresh lime, crunchy tortilla strips or crushed tortilla chips, fresh diced tomato, or even some Pico or fresh tomato salsa! This soup is really a good base for any of your traditional taco toppings!

Try these other delicious soup recipes:

Roasted Squash Soup with Herbed Croutons & Toasted Pepitas

Lighter Ham & Broccoli Cheddar Soup

Roasted Tomato & Red Pepper Soup with Grilled Cheese Croutons

Instructions

In a large Dutch oven or stock pot heat oil over medium-high heat. Once warm, add in the diced onion and jalapeno. Sauté 2-3 minutes until slightly tender. Add in the tomatoes and minced garlic, sauté for another 1-2 minutes.

Add in the cumin, red pepper flakes, paprika, oregano, salt, and bay leaf. Stir to combine. Add in the vegetable stock and rinsed black beans. It is important to always rinse dry beans and legumes of before cooking, this ensures any dust or debris is removed from the beans. Mix well to combine. Bring to a heavy simmer and cover. Simmer, stirring often for 40-45 minutes. At this point, give the soup a taste and adjust seasonings as needed. Test your beans, if they are soft and tender, the soup is done. If the beans are still a bit chewy, allow to simmer for 5-15 more minutes. Testing every 5 minutes, so the beans don’t over cook.

Once the soup is done, remove from the heat. Using an immersion blender, blend the soup until it reaches desired consistency. You can transfer to a regular blender to blend if you do not have an immersion blender, careful not to fill the blender to full of the hot soup. If the soup is too thick, mix in a little bit of water.

Serve topped with desired toppings such as, sliced jalapeños, red onion, avocado, cilantro, queso fresco, and a squeeze of lime. This soup will keep in the fridge for 3-4 days!

Notes

**You can sub half of the vegetable stock for water if desired, just adjust seasonings as needed.

**This recipe works with either dry or canned black beans, if using canned beans reduce the cooking time down to 10-15 minutes, as the beans don’t need to be cooked. Make sure dried beans are rinsed thoroughly before adding them to your soup.

**You do not have to blend the soup at all if you prefer a chunkier texture, or you can blend the soup completely until smooth. I blended about half & left the rest chunky.

Easy One-Pot Black Bean Soup

Creamy, protein-packed black bean soup. Made with dried or canned black beans and loaded with aromatic spices such as cumin and Mexican oregano. Topped with avocado, cilantro, fresh lime, and queso fresco!
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Course: Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: The Hearty Life
Cost: $
Servings: 8 Servings

Equipment

  • immersion blender or counter top blender

Ingredients

  • 2 tbsp Olive oil
  • 1 Large red onion, finely diced
  • 2 Jalapenos, seeds removed, finely diced
  • 2-3 Roma tomatoes, diced
  • 2 Garlic cloves, minced
  • 2 tbsp Cumin
  • 1 tsp Red pepper flakes
  • 1 tsp Smoked paprika
  • 1 tbsp Dried Mexican oregano
  • 1 tsp Salt
  • 1 Bay leaf
  • 64 oz Vegetable Stock
  • 3 cups Dried black beans, rinsed well, can also substitute 3, 15.5 oz cans of black beans (see notes for using canned)*
  • Avocado, cilantro, queso fresco, red onion, limes, and jalapeño for garnish as desired.

Instructions

  • In a large Dutch oven or stock pot heat oil over medium-high heat. Once warm, add in the diced onion and jalapeno. Sauté 2-3 minutes until slightly tender. Add in the tomatoes and minced garlic, sauté for another 1-2 minutes.
  • Add in the cumin, red pepper flakes, paprika, oregano, salt, and bay leaf. Stir to combine. Add in the vegetable stock and rinsed black beans. Mix well to combine. Bring to a heavy simmer and cover. Simmer, stirring often for 40-45 minutes. At this point, give the soup a taste and adjust seasonings as needed. Test your beans, if they are soft and tender, the soup is done. If the beans are still a bit chewy, allow to simmer for 5-15 more minutes. Testing every 5 minutes, so the beans don't over cook.
  • Once the soup is done, remove from the heat. Using an immersion blender, blend the soup until it reaches desired consistency. You can transfer to a regular blender to blend if you do not have an immersion blender, careful not to fill the blender to full of the hot soup. If the soup is too thick, mix in a little bit of water.
  • Serve topped with desired toppings such as, sliced jalapeños, red onion, avocado, cilantro, queso fresco, and a squeeze of lime. This soup will keep in the fridge for 3-4 days!

Notes

**You can sub half of the vegetable stock for water if desired, just adjust seasonings as needed.
**This recipe works with either dry or canned black beans, if using canned beans reduce the cooking time down to 10-15 minutes, as the beans don’t need to be cooked. Make sure dried beans are rinsed thoroughly before adding them to your soup.
**You do not have to blend the soup at all if you prefer a chunkier texture, or you can blend the soup completely until smooth.

Did you make this recipe?

I would love to see it! Take a picture and tag @theheartylife on Instagram with the hashtag #theheartylife

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