Black Bean Soup

Ingredients

• 2 tbspolive oil
• 2 medium (about 2 cups), stemmed, seeded and finely dicedbell peppers, any colour
• 1 large (about 2 heaped cups), peeled and finely dicedwhite onion
• 1 large (about scant ⅓ cup), stemmed, seeded and finely dicedjalapeño pepper
• 1½ tspground cumin
• 1 tspdried Mexican oregano
• ¾ tsp eachground coriander and smoked paprika
• 3–6 cloves, peeled and mincedgarlic
• 1 whole, minced, plus 1 tbsp adobo saucechipotle chilli in adobo
• 710 ml (3 cups); alternatively, 3 bouillon cubes dissolved in hot waterlow-sodium chicken stock or broth
• 3 × 425 g (15 oz) cans, with their liquidblack beans
• 2 wholedried bay leaves
• To tastekosher salt and ground black pepper
• Optional, to tastelime juice and light brown sugar
• Optional, to tastepico de gallo, chopped coriander, sour cream and diced avocado

Instructions

1. 1

   Sauté the vegetables

   Heat the oil in a large pot, saucepan or Dutch oven over medium to medium-high heat until it shimmers. Add the bell peppers, onion and jalapeño. Season with the cumin, oregano, coriander, paprika, 1 teaspoon kosher salt and a scant ½ teaspoon pepper. Cook, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring constantly, for about 1 minute, until fragrant.

2. 2

   Add chilli and stock

   Stir in the minced chipotle chilli and adobo sauce, then pour in the stock.

3. 3

   Add beans and bay

   Pour the black beans and their canning liquid into the pot, then add the two bay leaves. Stir to combine.

4. 4

   Simmer the soup

   Turn the heat to high and bring the soup to a slow boil, stirring occasionally. As soon as it boils, reduce the heat to maintain a very low simmer. Cover and simmer gently for 10 minutes, then uncover and cook for another 3–5 minutes, stirring occasionally, until the vegetables and beans are tender.

5. 5

   Blend some beans

   Use tongs to remove and discard the bay leaves, then turn off the heat. Use an immersion blender to purée some of the soup, or transfer about 1 cup of beans to a stand blender and purée them before returning them to the pot. Blend until thickened to your liking. You can also mash some beans with a potato masher for a more rustic texture.

6. 6

   Taste and adjust

   Taste the soup and adjust the seasoning to suit. Add lime juice and light brown sugar if you like, or add more salt and pepper. The recipe suggests 1 tablespoon each of lime juice and light brown sugar.

7. 7

   Ladle and garnish

   Ladle the soup into warm bowls. Garnish with coriander leaves, pico de gallo, diced or sliced avocado and a dollop of sour cream, then serve straight away.

What is black bean soup?

Black bean soup is a hearty, spoonable dish found in many Latin American and Caribbean food traditions. This version takes Mexican-inspired flavours from chipotle, cumin, oregano and coriander, paired with a base of peppers and onion.

Canned beans make it practical for a weeknight, while their liquid adds body to the stock. Blending part of the beans at the end helps the soup feel thick without losing all its texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 5g protein, 12g carbs, 9g fat.

The black beans and vegetables provide most of the carbohydrates, while olive oil and optional sour cream or avocado contribute fat; beans also supply some protein. For a more balanced plate, serve a bowl with a side of fresh vegetables or a simple salad.

Build the flavour base

Vegetables first: Let the peppers, onion and jalapeño soften in the oil before adding the garlic. This gives them a head start and helps the garlic stay fragrant rather than burn.

Spices next: Cumin, oregano, coriander and smoked paprika season the vegetables directly. Chipotle and its adobo sauce bring the smoky, chilli-rich note that gives this soup much of its character.

Make the most of canned beans

Keep the liquid: The method adds the beans with their canning liquid, so there is no draining or rinsing step. That liquid contributes to the soup's consistency as it simmers.

Check the stock: The recipe uses low-sodium chicken stock, which leaves room to season at the end. If using bouillon cubes instead, dissolve 3 in hot water as directed in the ingredient list.

Simmer gently

Low heat: Bring the pot to a slow boil, then turn it down promptly to a very low simmer and cover for 10 minutes. A gentler simmer helps the beans and vegetables warm through without vigorous bubbling.

Tenderness cue: After uncovering, simmer for a further 3–5 minutes, stirring now and then. The vegetables and beans should be tender before you blend.

Choose your texture

Partial purée: Remove the bay leaves before blending, then purée only some of the beans to thicken the soup. An immersion blender makes it easy to control how smooth the result becomes.

Rustic option: A potato masher can crush some beans in the pot instead. It takes a little more effort to get an even texture, but leaves the soup chunky.

Finish and serve

Season last: Taste after blending, then adjust with salt and pepper. Lime juice and a little light brown sugar are optional additions; add them to taste, using the suggested 1 tablespoon of each as a starting point.

Toppings: Coriander, pico de gallo, avocado and sour cream add fresh, creamy or tangy contrasts. Serve in warm bowls while the soup is hot.

Recipe notes & tips

• Dice the peppers and onion fairly evenly so they soften at a similar pace.
• Keep the heat moderate while sautéing and stir often to prevent the garlic from catching.
• Remove the bay leaves before blending, as they are not meant to be eaten.
• Blend a little at a time, stopping when the soup reaches your preferred thickness.
• Taste before adding extra salt, especially if your stock or bouillon is already seasoned.
• Warm the serving bowls while the soup finishes simmering.

Variations

• Use vegetable stock: Swap the chicken stock for vegetable stock for a meat-free version.
• Adjust the heat: Use less jalapeño or chipotle for a milder bowl, or add more chilli to taste.
• Add extra lime: Stir in more lime juice at the end for a brighter finish.
• Make it chunkier: Mash a few beans with a potato masher instead of using a blender.
• Change the toppings: Add extra pico de gallo, avocado or coriander to suit your preference.

Common mistakes to avoid

• Boiling hard: Reduce the heat as soon as the soup reaches a slow boil so it simmers gently.
• Burning the garlic: Add it after the vegetables soften and stir constantly for about 1 minute.
• Over-blending: Purée only some of the beans if you want the soup to retain texture.
• Leaving in the bay leaves: Remove and discard both leaves before blending or serving.
• Seasoning too early: Taste at the end and adjust salt and pepper after the stock and beans have simmered.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; loosen with a splash of water or stock if needed.

Frequently asked questions