Black Bean Soup Recipe

Ingredients

• 454 g (16 oz)dried black beans
• 15 ml (1 tablespoon)olive oil
• 1 largeonion, peeled and chopped
• 2red bell peppers, deseeded and chopped
• 4–6 clovesgarlic, minced
• 15 g (¼ cup)chopped fresh coriander
• 15 ml (1 tablespoon)ground cumin
• 10 ml (2 teaspoons)dried oregano
• 5 ml (1 teaspoon)salt
• 1–2chipotle peppers in adobo sauce, minced
• 2bay leaves
• 1.42 litres or more (6+ cups)vegetable stock
• 15–30 ml (1–2 tablespoons)fresh lime juice
• To taste, optionalshredded cheese
• To taste, optionalpico de gallo
• To taste, optionallime wedges
• To taste, optionalchopped fresh coriander
• To taste, optionaltortilla chips

Instructions

1. 1

   Soak the beans

   Check the dried beans for small stones or debris. Put them in a bowl, cover with cold water, cover the bowl with cling film and leave to soak overnight.

2. 2

   Soften the vegetables

   Chop the vegetables and coriander. Set a 5.7–7.6 litre soup pot over medium-high heat. Add the oil, onion, peppers, garlic and chopped coriander, then sauté for 3–5 minutes until softened.

3. 3

   Add soup ingredients

   Stir in the cumin, oregano, salt, minced chipotle peppers, bay leaves, black beans and vegetable stock.

4. 4

   Simmer until tender

   Bring the soup to a simmer, cover and cook for 90–120 minutes. Stir frequently so the beans do not stick to the bottom; mash some against the side of the pot with the back of a spoon if you want a thicker broth.

5. 5

   Finish and season

   Stir in the lime juice, taste and adjust with salt and pepper as needed.

6. 6

   Serve the soup

   Serve warm with your chosen toppings.

7. 7

   Prepare the ingredients

   Chop the vegetables and check the beans for small stones or debris. You can soak the beans overnight as for the hob method, or use them dry.

8. 8

   Sauté the vegetables

   Set out a 5.7 litre Instant Pot. Add the oil, onion, peppers, garlic and chopped coriander. Select SAUTE and cook for 3–5 minutes, until the aromatics soften.

9. 9

   Add soup ingredients

   Stir in the cumin, oregano, salt, minced chipotle peppers, bay leaves, black beans and vegetable stock.

10. 10

    Pressure cook beans

    Lock the lid in place and select PRESSURE COOK HIGH for 20 minutes if the beans were soaked, or 40 minutes if they were dry.

11. 11

    Release the pressure

    When the timer ends, allow a natural pressure release and let the pot rest for 15–20 minutes. Once the steam valve button drops, it is safe to open the pot.

12. 12

    Adjust and finish

    Stir the soup. If it is very thick, add another 120–240 ml (½–1 cup) of stock. Stir in the lime juice, taste and adjust with salt and pepper as needed.

13. 13

    Serve the soup

    Serve warm with your chosen toppings.

What is black bean soup?

Black bean soup is a filling soup made by simmering beans with vegetables, stock and seasonings until tender. This American-style version brings smoky heat from chipotle and a bright, fresh finish from lime.

The method works on the hob or in an Instant Pot, and the beans themselves help give the broth body. A choice of colourful toppings adds contrast to the dark, savoury soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 13g protein, 38g carbs, 3g fat.

The black beans and vegetable stock contribute most of the carbohydrates, while the beans also provide the protein. Olive oil and optional cheese carry much of the fat; balance a bowl with fresh pico de gallo or a simple salad.

Build flavour with the aromatics

Aromatics: soften the onion, red peppers, garlic and coriander in olive oil before adding the beans and stock. This brief sauté starts the flavour base while keeping the vegetables from becoming overly browned.

Spice: cumin and oregano give the soup its savoury backbone, while chipotle peppers in adobo bring smoky heat. Start with one pepper if you prefer a milder bowl.

Choose a cooking method

Hob: soaked beans simmer for 90–120 minutes, so allow time for them to become tender. Stir regularly, especially near the bottom of the pot, where beans can catch.

Instant Pot: use 20 minutes on high pressure for soaked beans or 40 minutes for dry beans, followed by a natural release and a 15–20 minute rest. The beans can be soaked beforehand or added dry.

Get the texture right

Tender beans: cooking time can vary, so check that the beans are soft before serving. If they still feel firm, continue cooking until tender.

Thicker broth: mash some of the cooked beans with the back of a spoon to release their starch into the soup. For the Instant Pot version, add 120–240 ml (½–1 cup) more stock if the soup seems very thick.

Finish with lime and toppings

Lime: stir it in after cooking to give the soup a fresh, tangy lift. Taste before adding more salt, since toppings such as cheese can bring extra saltiness.

Garnishes: pico de gallo, chopped coriander and lime wedges bring freshness, while tortilla chips add crunch and shredded cheese makes each bowl richer.

Plan the timing

Soaking: for the hob method, cover the beans with cold water and leave them overnight. The Instant Pot method can use soaked beans or dry beans, but factor in time for pressure release and the resting period.

Serving: prepare the vegetables while you set out the other ingredients. The total stated time is 100 minutes, but the hob method specifies 90–120 minutes of simmering, in addition to overnight soaking.

What to serve alongside

Fresh sides: serve with pico de gallo, lime wedges or extra coriander for a bright contrast to the smoky broth. Tortilla chips work well alongside or scattered over each bowl.

A simple salad or warm bread can round out the meal; choose one that leaves room for the substantial beans.

Recipe notes & tips

• Sort through the dried beans before soaking to remove any small stones or debris.
• Stir the hob-cooked soup frequently to stop beans settling and sticking to the bottom.
• Mash some cooked beans against the pot to thicken the soup without adding anything else.
• Add chipotle gradually if you are unsure how much heat you want.
• Taste for salt and pepper after stirring in the lime juice.
• Serve toppings separately so everyone can choose their own combination.

Variations

• Extra heat: add another minced chipotle pepper for a hotter, smokier soup.
• Milder bowl: use one chipotle pepper, or leave it out for less heat.
• Creamier topping: add shredded cheese to each serving just before eating.
• Fresh finish: top bowls with pico de gallo, lime wedges and chopped coriander.
• Crunchy garnish: scatter tortilla chips over the soup just before serving.

Common mistakes to avoid

• Skipping the bean check: small stones can hide among dried beans, so sort through them before soaking or cooking.
• Not stirring the hob pot: beans can stick to the bottom, so stir frequently during the simmer.
• Adding too much chipotle at once: the heat can build, so start with one pepper and adjust to taste.
• Expecting a smooth soup: mash only some of the beans if you want a thicker broth while keeping plenty whole.
• Opening the Instant Pot too soon: wait for the natural release and for the steam valve button to drop before opening.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3–4 days. Reheat gently in a saucepan, stirring until hot throughout; add a splash of stock if the soup has thickened.

Frequently asked questions