This Spicy Black Bean Soup is super easy, made in one-pot, and full of vibrant flavors and textures. It’s a naturally vegetarian dish that’s rich and filling, and the roasted poblano crema on top perfectly balances the soup. Once you try my recipe, it’ll be your go-to!
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Dried Beans Create the Thickest, Creamiest Soup!
I don’t claim lightly that this truly is the BEST black bean soup ever. I’ve ordered black bean soup at restaurants so many times, only to receive watery and flavorless soup. Not this time! This Southwest-style black bean soup is thick, hearty, and full of warming spices.
Even better, this recipe is so simple to prepare! On busy weeknights, I love ANY recipe that can be made in one pot on the stove. Yes, you have to soak the beans in advance but the rest of the recipe comes together in one pot. I even use an immersion blender so that I don’t have to get my blender dirty!
There’s nothing quite as comforting as a bowl of soup on chilly evenings, and this creamy black bean soup is so flavorful and rich without being too heavy. It’s the soup we turn to over and over again during the fall and winter!
Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Dried black beans. This is really the key for great black bean soup! Sure, you could use canned beans, but the texture just is NOT the same. Dried black beans cook up better and creamier. It requires a little bit more planning, but no real extra work.
- Sofrito. Sofrito is the key to building a base of flavor in our black bean soup. Sofrito is onion, bell pepper, and garlic often seen in Cuban cooking. In this instance, I took it a step further and did red bell pepper and poblano pepper for a bit more heat and flavor.
- Chipotle peppers. Canned chipotle peppers in adobo sauce add a smokiness to the soup that is so, so good. In a pinch, you could use a bit of smoked paprika.
- Spices. Ancho chili powder, cumin, bay leaf, and paprika add warm spiced flavor.
- Broth. I always make my soups with homemade chicken broth, but to keep this soup vegetarian, opt for vegetable broth.
- Bouillon cube. I like to bolster the flavor with a cube of tomato bouillon or chicken bouillon. This is an optional ingredient!
- Sherry Vinegar. I cannot tell you how much a splash of vinegar brightens up this soup! I add it towards the end before blending and it’s perfection. I use this same technique in my red beans and rice recipe!
How to Make Black Bean Soup From Dried Beans
- Soak the beans. This is so important to getting tender beans. Pour the beans into a large pot, cover with cold water by 2 inches or so and stir in a tablespoon of kosher salt. Let them sit overnight, or for at least 8 hours.
Why do you have to soak dried beans in salt? Soaking the black beans in salted water helps soften their skin, adds more flavor, and actually changes the texture of the beans. Beans soaked in salt water end up being much creamier.
- Sauté the veggies. You don’t need the onion, red bell pepper, and poblano to develop lots of color, you’re just looking for them to soften.
- Spice time! Stir the ancho chili powder, cumin, and paprika into the veggies and let them cook for 1-2 minutes, stirring often. This helps wake the flavors up. Then, add the chopped chipotle chili with adobo sauce.
- Add the soaked beans. Add the beans to the pot with the broth, bay leaf, and 1 teaspoon of kosher salt. Cover and simmer for 1 1/2 – 2 hours, until the beans are very creamy and tender. Remove the bay leaf and discard.
- Blend. I like to lightly puree my black bean soup with an immersion blender, but you can leave your black beans whole, smash them a little, or puree until smooth. I love a slightly chunky black bean soup recipe so that’s what you can expect here! Adjust the texture according to your tastes.
Want to Use Canned Black Beans Instead? Here’s How
If you don’t have time to soak your black beans or only have canned beans on hand, go ahead and use them. Just note that your soup won’t be as creamy and thick if using canned beans.
You’ll need four 15 oz. cans of black beans to make this recipe. Drain and rinse them well before adding to the pot.
What to Serve on the Side
You can serve this creamy black bean soup as an appetizer, side, or entree depending on your mood. It’s great with simple dishes like quesadillas, sides like cornbread, or leafy green salads.
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Vegetarian Soup Recipes to Try Next
- Tomato Tortellini Soup
- Creamy Potato Leek Soup
- Vegetarian 5 Bean Chili
- Sopa de Fideo (Mexican Noodle Soup)
- Tomato Soup with Grilled Cheese Croutons
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Spicy Black Bean Soup Recipe
Ingredients
Charred Poblano Crema
- 2 poblano peppers
- 8 oz thick Mexican crema
- 1 teaspoon lime zest
- 1/4 cup chopped cilantro
- salt and pepper
Spicy Black Bean Soup
- 1 lb dried black beans
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 1 red bell pepper , seeded and diced
- 1 poblano , seeded and diced
- 4 garlic cloves , minced
- 2-3 canned chipotle peppers in adobo , chopped
- 1 tablespoon adobo sauce from canned chipotle peppers
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 bay leaf
- 6 cups vegetable or chicken broth
- 1 vegetable or tomato bouillon cube
- 3 tablespoons sherry or red wine vinegar
- kosher salt and freshly cracked pepper , to taste
- chopped cilantro and lime wedges , for serving
Instructions
- Soak the dried beans overnight. Rinse the dried black beans and pick out any odd looking pieces or rocks. Add the beans to a large pot and cover with cold water by 2 inches. Add 1 tablespoon of kosher salt and stir to dissolve. Let the beans soak overnight. Drain and rinse before using.
- Char and peel the poblanos. Char the poblanos over an open flame or under the broiler until black all over. Transfer to a ziplock bag, seal, and let them cool. Peel the poblanos and remove the seeds and stem.
- Make the poblano crema. Add the poblanos to a blender with the remaining ingredients and blend until smooth. Season to taste with salt and pepper. Store in the fridge until ready to use.
- Sauté the vegetables. Heat the olive oil in a 4 qt dutch oven over medium heat. Once the oil is hot, add the diced onion, red bell pepper, and poblano. Cook, stirring occasionally, until the veggies are soft and starting to brown. Add the chopped garlic and cook for 2-3 minutes.
- Build and simmer the soup. Add the spices to the pot and cook for 2-3 minutes until fragrant. Add the black beans, broth, bouillon, and bay leaf to the pot and bring to a simmer. Season with 1 teaspoon kosher salt and stir to dissolve. Lower the heat, cover, and simmer for 1 1/2 – 2 hours, stirring occasionally, until the beans are tender and creamy.
- Blend until smooth. Once the beans are creamy, add the vinegar and simmer for 5 minutes. Use an immersion blender to blend the soup to your desired consistency. Season to taste with salt and pepper.
- Garnish and serve. Ladle the soup into bowls and top with poblano crema and cilantro and serve with lime wedges on the side and charred tortillas.
Instant Pot Instructions
- Instant Pot instructions: Follow the recipe as written, using the sauté function on your Instant Pot. When it comes time to add the beans, add the un-soaked beans and maybe an extra 1-2 cups of broth. Set the Instant Pot to 'pressure cook' for 45 minutes, with natural release. After the lid has released, return the pot to the saute function and simmer for 20 minutes. Season to taste with salt and pepper, add the vinegar, and use an immersion blender to blend to your desired consistency.
Slow Cooker Instructions
- Slow Cooker instructions: You'll need to still have soaked the black beans overnight for this recipe, so keep that in mind! In a saute pan, heat the olive oil over medium heat. Cook the onion, peppers, and garlic until lightly browned and soft. Transfer the veggies to your slow cooker. Add the drained and rinsed beans, broth, spices, bay leaf, salt and pepper. Let to low for 8 hours, or high for 4-5 hours. Add the vinegar towards the end of cooking and then blend with an immersion blender to your desired consistency.
Storage Instructions
- Storage and freezing: The soup can keep in the fridge for up to 5 days or in the freezer for up to 6 months. (I store all my soups in freezer-safe ziplock bags for space storage or souper cubes).
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