Black Bean Soup

Ingredients

• 454 g (1 pound)dried black beans
• 1.42 litres (6 cups)low-sodium chicken broth
• 1red pepper, diced
• 1green pepper, diced
• 1onion, diced
• 1jalapeño, diced
• 4 clovesgarlic, crushed
• 1½ teaspoonsground cumin
• 1 teaspoonchilli powder
• ¼ teaspoonsalt
• to tastecoriander leaves
• to tastesoured cream
• to tastetomatoes, chopped
• to tastelime
• to tastecrisps

Instructions

1. 1

   Soak the beans

   Sort through the beans, rinse them and soak overnight. Drain and rinse again before cooking.

2. 2

   Cook on the hob

   Put all the soup ingredients in a large pot and bring to the boil. Cover, turn the heat down to low and simmer for 2–3 hours, until the beans are tender and the soup has thickened to your liking.

3. 3

   Use a slow cooker

   Put all the soup ingredients in the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the beans are tender. To thicken the soup, blend some of it until smooth and stir it back into the rest.

4. 4

   Add the toppings

   Serve the soup with the toppings.

What is black bean soup?

Black bean soup is a filling, bean-based dish found in several Latin American and Caribbean food traditions. This version combines black beans with peppers, onion, garlic and spices, then cooks them slowly in chicken broth.

The long cook gives the beans time to soften and the broth time to thicken. Fresh toppings add contrast to the soup’s earthy, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 15g protein, 45g carbs, 2g fat.

Most of the carbohydrates and fibre come from the black beans, which also provide much of the soup’s protein. The chicken broth contributes some protein and sodium, while soured cream adds fat if used. For a balanced plate, serve a bowl with chopped tomatoes and coriander, and add the soured cream and crisps to taste.

Why soak dried beans?

Bean prep: sorting and rinsing helps remove any debris before soaking. The overnight soak is part of this recipe’s method, so allow for it when planning the cooking time.

After soaking: drain and rinse the beans before adding them to the pot or slow cooker.

Building the soup’s flavour

Vegetables: red and green peppers, onion and jalapeño provide the soup’s aromatic base. Dice them evenly so they cook at a similar rate.

Spices: cumin and chilli powder bring warmth, while crushed garlic adds savoury depth. The recipe uses a small amount of salt, and the broth also contributes seasoning.

Choosing a cooking method

On the hob: bring the ingredients to the boil, then cover and simmer on low for 2–3 hours. Check that the pot is simmering gently rather than boiling hard.

Slow cooker: cook on low for 6–7 hours or high for 3–4 hours. If the soup is thinner than you prefer, blend a portion and stir it back in.

How to tell when it is ready

Tender beans: taste a few beans from different parts of the pot; they should be soft throughout, not chalky in the centre. If they need more time, continue cooking until tender.

Thickness: the stovetop soup thickens as it simmers, but you can decide how thick you want it. For the slow-cooker version, purée some of the soup to make it thicker without adding anything.

Finishing each bowl

Fresh toppings: coriander, chopped tomatoes and lime bring freshness and a bright finish. Add them just before serving.

Creamy and crunchy: soured cream and crisps offer cool, creamy and crisp contrasts. Put them on the table so everyone can choose their own combination.

Recipe notes & tips

• Allow for the overnight soak before starting the cooking time.
• Use a pot large enough to hold the beans, broth and diced vegetables comfortably.
• Keep the stovetop heat low once the soup has come to the boil.
• Taste a bean before deciding that the soup is ready; it should be tender throughout.
• Blend only some of the soup if you want to thicken it while keeping plenty of whole beans.
• Serve the toppings separately so each person can add them to taste.

Variations

• More heat: keep some jalapeño seeds in when dicing the pepper.
• Milder flavour: use less jalapeño for a gentler bowl.
• Citrusy finish: squeeze lime over the soup just before serving.
• Chunkier topping: add extra chopped tomatoes and coriander at the table.
• Creamy finish: add a spoonful of soured cream to each bowl.
• Crunchy finish: crumble crisps over the soup just before eating.

Common mistakes to avoid

• Skipping the soak: the recipe calls for an overnight soak, so plan ahead and drain and rinse the beans before cooking.
• Boiling hard: a vigorous boil can make the soup cook unevenly; reduce the hob heat to low after bringing it to the boil.
• Stopping too soon: beans can look cooked on the outside while still firm inside; taste one and continue cooking if needed.
• Over-blending: puréeing all the soup removes its chunky texture; blend just a portion to thicken it.
• Adding toppings too early: soured cream and crisps lose their contrast in the pot; add them when serving.

How to store

Cool leftover soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of broth or water if it has thickened. Store toppings separately and add them when serving.

Frequently asked questions