This smoky black bean soup is one of the fastest hearty soups you can make. Four cans of black beans simmer with peppers, cumin and smoky chipotle, then part of the pot is blended into a thick, creamy base. Bright lime and a pile of toppings finish it off. It is vegan, full of fiber and ready in about 40 minutes.
A favorite across the Americas
Black beans are a staple in Mexico, Cuba, Brazil and much of Latin America, and black bean soups appear in each cuisine with their own twist. Cuban versions often add cumin and a splash of vinegar, while Mexican ones lean on chiles and lime.
Canned beans for speed
Canned black beans are already tender, so the soup only needs 20 minutes to blend the flavors. Rinse them well to remove the thick, salty liquid. If you cook dried beans, you need about 6 cups of cooked beans.
Partly blending is the trick
Blending half the soup turns the beans into a creamy, velvety base without any cream, while the remaining whole beans keep it hearty. Use an immersion blender and pulse a few times, or blend two or three cups in a regular blender.
Smoky flavor without meat
Smoked paprika and chipotle in adobo give the soup a deep, smoky taste usually achieved with bacon or ham hock. One chipotle adds gentle heat; add more if you like it spicy.
Finish with lime
Beans taste earthy and can be heavy. Fresh lime juice at the end brightens the whole pot and makes the spices stand out. Start with one lime and add more to taste.
Toppings make it a meal
Creamy avocado, a dollop of sour cream or Greek yogurt, crunchy tortilla chips, pickled red onion, fresh cilantro, crumbled cotija or a fried egg all turn a simple bowl into a satisfying dinner.
A healthy bowl
Black beans are packed with plant protein, fiber, iron and antioxidants. One serving of this soup has around 15 grams of protein and more than 15 grams of fiber, which keeps you full for hours.
Serving ideas
Serve with cornbread, rice, quesadillas or a simple green salad. For another Tex-Mex favorite, try our chicken tortilla soup or the hearty beef chili.
Storing and freezing
Refrigerated in a sealed container, this bean soup lasts 5 days; frozen, about 3 months. It thickens when cold, so add a little broth when reheating.
Cooking dried beans
Dried beans are cheaper and have a firmer texture. Soak them overnight in plenty of water, drain, then simmer with fresh water, a bay leaf and half an onion until tender, about 1 to 1 1/2 hours. Salt the beans near the end of cooking. Cooked beans freeze well in their liquid, ready for the next pot of soup.
Add a little sweetness
A cup of corn kernels or a diced sweet potato simmered with the beans adds a gentle sweetness that balances the smoky chipotle and makes the soup even heartier.
Make it in a slow cooker
Add all the ingredients except the lime to a slow cooker and cook on low for 6 hours. Blend part of it and add the lime juice just before serving.
Frequently asked questions
Can I use dried black beans?
Yes. Soak 1 pound overnight, then simmer with the vegetables and 8 cups of broth for about 1 1/2 hours, until tender.
Is black bean soup spicy?
It is mildly spicy. Leave out the jalapeño and chipotle for a mild soup that kids enjoy.
How do I thicken black bean soup?
Blend more of the soup or simmer it uncovered for 10 minutes.