Here's another childhood favorite soup to add to our collection! This Creamy Black Bean Soup was a staple growing up in Tucson. A big pot of soup + endless fun toppings to personalize your bowl = a match made in heaven!
Table of Contents
Why I Love This Recipe
We all know that my tortilla soup was an integral part of my childhood. Another one that was on repeat in our house was this Creamy Black Bean Soup. Listen, we grew up in the Southwest, neither of these combos should come as a surprise. Beans, lime, cheese... it's a way of life in Arizona and we're all going to benefit from it this fall / winter.
The beauty to this Creamy Black Bean Soup is two-fold. First - it's so easy to make and everything is a pantry staple so you'll likely not having to even go to the market. Second - it freezes beautifully so you could make this x2 or x3 and freeze it for later in the fall. I love a meal prep moment that I know if going to make my life easier a few weeks or months down the road!
Ingredients & Substitutions
- Olive Oil
- Onion
- Celery
- Carrots
- Garlic
- Cumin
- Chipotle in Adobo Sauce
- Kosher salt and freshly cracked black pepper
- Black beans
- Vegetable broth (or chicken broth)
- Limes
- Cilantro, scallions, grated cheese, Sour cream and Avocado for topping
A full ingredient list for this Creamy Black Bean Soup including measurements is below.
How to Make
In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and celery, and cook until softened, about 10 minutes. Stir in the garlic and cook for an additional minute. Add the cumin and adobo sauce, and cook until the vegetables are well-coated and the mixture is very fragrant, about 5 minutes longer. Season with salt and pepper. Add the beans and vegetable broth, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the beans are very tender, about 30 minutes.
Transfer half the soup to a blender and blend until smooth, then return it to the pot and stir to combine. Taste and adjust seasoning with salt, pepper, and the juice of 1 lime. Divide the Creamy Black Bean Soup between bowls, and top with a drizzle of olive oil, sour cream, avocado, cilantro, and scallions. Enjoy
Tips & Tricks
Use Dried Beans or Canned Beans
- If you have the time, use dried black beans instead of canned. Soak them overnight, then cook until tender. This results in a richer, deeper flavor and better texture. But if you use canned, no harm no foul. It's my preferred way as I don't always think ahead to cook dried beans.
Sauté Vegetables for Depth
- Always sauté your onions, carrots, and celery until soft and golden to develop a strong flavor base. Adding garlic at the end of sautéing ensures it doesn't burn.
Add Some Acidity
- A splash of lime juice at the end brightens the Creamy Black Bean Soup and balances out the richness of the beans.
Blend for Texture
- Blending half the soup gives a creamy consistency without the need for dairy, while leaving the rest chunky adds heartiness. You can also use an immersion blender for easier blending.
Season Gradually
- Season the Creamy Black Bean Soup at different stages (during sautéing and after blending) and taste as you go. Beans need a lot of seasoning, so don’t be afraid to add more salt, pepper, and spices.
Top It Off
- Garnishes like sour cream, avocado, cilantro, scallions, and a drizzle of olive oil add contrasting flavors and textures that elevate the dish.
Make It Ahead
- Black bean soup often tastes better the next day as the flavors meld together, so consider making it a day in advance for even more flavor.
Add a Protein Boost
- To make the Creamy Black Bean Soup heartier, you can add shredded chicken, chorizo, or serve it alongside cornbread or rice.
FAQ's
How do I thicken black bean soup?
To thicken the soup, you can blend a portion of the beans and vegetables and then stir them back into the pot. Alternatively, you can simmer the soup uncovered to let it reduce and thicken naturally
Can I freeze black bean soup?
Yes. Black bean soup freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Reheat gently on the stove, adding a bit of broth or water if needed.
How can I make black bean soup spicier?
You can add more heat by including diced jalapeños, chili powder, cayenne pepper, or a dash of hot sauce. Adding chipotle peppers in adobo sauce will give it both heat and a smoky flavor.
What are some good toppings for black bean soup?
Popular toppings include sour cream, shredded cheese, avocado, cilantro, scallions, tortilla chips, lime wedges, and a drizzle of olive oil or hot sauce.
How long does black bean soup last in the fridge?
Black bean soup will keep in the refrigerator for about 4-5 days. Store it in an airtight container to maintain freshness.
Similar Recipes
Creamy Black Bean Soup
Ingredients
- 2 tablespoon olive oil plus more as needed
- 1 yellow onion diced
- 1 stalk celery diced
- 2 carrots peeled and diced
- 4 cloves garlic minced
- 1.5 tablespoon cumin
- 1 tablespoon adobo sauce plus more as needed if you like smokiness
- Kosher salt and freshly cracked black pepper to taste
- 30 ounces canned black beans (2 cans) drained and rinsed
- 2.5 cups vegetable broth
- 1 lime juiced, plus more as needed
- sour cream, avocado, cilantro, scallions and cheese for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and celery, and cook until softened, about 10 minutes. Stir in the garlic and cook for an additional minute. Add the cumin and adobo sauce, and cook until the vegetables are well-coated and the mixture is very fragrant, about 5 minutes longer. Season with salt and pepper. Add the beans and vegetable broth, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the beans are very tender, about 30 minutes.
- Transfer half the soup to a blender and blend until smooth, then return it to the pot and stir to combine. Taste and adjust seasoning with salt, pepper, and the juice of 1 lime. Divide the Creamy Black Bean Soup between bowls, and top with a drizzle of olive oil, sour cream, avocado, cilantro, and scallions. Enjoy
Love this in any season!!
this is our favorite recipe from your cookbook!!