This creamy black bean soup is sure to he a hit whether you’re cooking for one or for a crowd. With minimal ingredients and ready in just 30 minutes it’s ideal for a cozy weeknight dinner without all the work. It also freezes well, so it’s a perfect recipe for batch cooking and meal prepping too.
How to Make Creamy Black Bean Soup
Start by cooking your onions and bell peppers over medium-high heat until tender. Then add in garlic, cumin, and paprika and sauté briefly until fragrant, no more than one minute. Add your broth, beans (I like to use my homemade crock pot black beans,) tomatoes, oregano, Worcestershire sauce, and soy sauce and bring to a boil. Then let that pot full of savory goodness simmer for 10-15 minutes, allowing all those flavors to meld together.
Once it’s done melding, pureé at least half of the soup with an immersion blender. If using a regular blender or food processor use caution as it’s quite hot and could burn you. This soup is fantastic whether you blend all of it, or just some of it. It’s totally you’re call. I’ve tried it both ways and can’t decide which I like best. As the piece de resistance, add in the lime juice! I tend to go overboard here, because I love the extra little zip that lime juice gives to each mouthful. I’m just saying….I’m not sure there’s such a thing as TOO much here.
How to Serve Creamy Black Bean Soup
Now here comes the fun part. Eating it! I personally think this soup really works just fine as a standalone, but you could pair it with some warm and gooey cornbread or maybe serve some chicken cheese quesadillas on the side. Add it to a taco bar, or bring it to your next potluck. There’s so many ways to enjoy it.
Creamy Black Bean Soup Variations
The flavors of this soup can be customized to your unique tastes. Try adding some adobo peppers for a smokier flavor profile. Add some extra cayenne, chopped jalapeños, or diced tomatoes with chilis for a spicier kick. Add in some cooked chicken for a little extra protein. Use veggie broth to make it vegan. Top with shredded cheese, sour cream, and/or cilantro to add additional flavors. Do what you will and enjoy every last bite!
How to Store and Freeze This Soup
This will keep for 3-4 days in the fridge and 3-4 months in the freezer. To freeze, cool completely, and store in a sealed freezer-safe container, leaving some room at the top for expansion. To reheat, defrost overnight. Then cook over low to low-medium heat in a sauce pan on the stove, stirring frequently, until fully reheated. You can also reheat in the microwave, stirring frequently.
More Easy Soup Recipes
- Creamy Curry Lentil Soup
- Stuffed Pepper Soup
- Homemade Tomato Soup
- Creamy Potato and Bacon Soup
- Broccoli Cheddar Soup
- Potsticker Soup
Creamy Black Bean Soup
Equipment
- stock pot
- Immersion Blender
Ingredients
- 1 tbsp avocado oil
- 1 onion chopped
- 1 red bell pepper chopped
- 3 tsp minced garlic
- 2 tsp cumin
- 2 tsp paprika
- 32 oz chicken broth
- 3 14.5 oz cans black beans drained and rinsed
- 1 14.5 oz can petite diced tomatoes
- 1 tsp oregano
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- Juice from half a lime
- Salt and pepper to taste
Instructions
- In a large stock pot, heat the oil over medium heat. Add the onion and bell pepper and sauté until tender.
- Add garlic, cumin, and paprika and sauté for one minute or just until fragrant.
- Add in your broth, black beans, tomatoes, oregano, Worcestershire sauce, and soy sauce.
- Mix well and bring to a boil, then reduce to a low simmer for 15 minutes.
- Puree some or all of the mixture depending on desired texture, preferably using an immersion blender.
- Add the lime juice, salt, and pepper to taste, and serve!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
