What is Black Bean Soup?

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  • Written By: Bronwyn Harris
  • Edited By: O. Wallace
  • Last Modified Date: 14 March 2020
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Native to the Americas, black beans have been a popular Latin American food for thousands of years. People all around the world are discovering that black beans not only taste great but are an excellent source of protein. One of the most common ways of cooking black beans is in black bean soup.

Black bean soup is a cheap and delicious way to feed a lot of people at once or just to make a snack for yourself. The ease and hearty flavor of black bean soup has made it popular in many areas, especially during cold weather.

To make 8-10 servings of black bean soup, rinse one pound (454 g) of black beans, after sorting through them and removing any pebbles or other debris. Put the beans in a saucepan, cover them with cold water, and bring them to a boil. When the beans begin to boil, they will also start to foam. After skimming off the foam, add one diced onion and one-half to one finely chopped garlic clove, to taste. Next, lower the heat and cook the mixture until the onions become soft, or about 15 minutes.


The next step in making a delicious black bean soup is to add a 16 oz (454 g) can of peeled tomatoes, their juice, and a little chopped cilantro. The amount of cilantro depends on how strongly you want the taste to show up in your soup. For extra spice, half of a pureed or minced chipotle chile can be added. Stir the beans occasionally.

Continue to cook the beans at low heat for an hour. After an hour, add a pinch of salt and cook for another 30 minutes. Taste the soup, and add more cilantro or salt as needed. Black bean soup can be served with sour cream or grated cheese on top, or simply by itself.

Black bean soup is popular with children and adults alike. It is very economical, as the ingredients can usually be found for a cheap price, and its flavor doesn't suffer if the recipe is doubled, tripled, or even quadrupled. Try making a batch of black bean soup the next time you are going to have a lot of people over — it will be appreciated by all.



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Post 2

@Wisedly33: No kidding. Even if I haven't been to the grocery store, if I've got a couple of cans of beans, some tomatoes and onions, I'm in business. It's just a matter of getting it all together.

Vegetable soup is the same way, though. Just whatever veggies I have in the cabinet or the fridge go into the pot. And a small can of V-8 juice makes for a great stock. Can't stand the stuff to drink, but it's great for cooking! For a little extra kick, I use the spicy kind and it adds a lot of flavor to the soup.

Post 1

Nothing like a bowl of hot soup on a cold day. Black bean soup is so easy, too. The ingredients are so simple. I would probably add a little sidemeat to a pot of bean soup, black or otherwise, for seasoning, but one of the great things about this soup is that I have most of the ingredients around the house all the time.

The other great thing about it is that it can cook all day in a slow cooker. It doesn't need a lot of attention, isn't fussy and adapts to a vegan diet with ease. It's already gluten-free.

Every cook needs at least one or two good soup recipes in his/her cookbook.

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