Best Black Bean Soup With Beef
A warm and spicy black bean soup always hits the spot: deep purple-black color gives way to rich creamy consistency, spiced just right with fragrant onions, hot jalapeños, cumin, and chili powder. A little tomato paste, cooked until lightly caramelized, adds a layer of sweet umami that ties in smoothly with the bay leaf and savory chicken broth.
You can use homemade black beans or for convenience, go with canned like we do here. Be sure to drain off the liquid first: often there is a lot of salt content that might cause your soup to become overseasoned. Depending on how thick or thin you like your soup to be, there are two variables at play here: the amount of broth to add, and the degree to which you blend your beans. The more broth that's added, the thinner the soup; the more blended your beans are, the creamier and homogenously thick the soup will become. Adjust as you see fit, for your own perfect results!
Almost as important as the soup itself is what you use to top it. We love some slices of creamy avocado, bright cilantro and sour cream but the options are truly endless. Some crushed tortilla chips can add a bit of texture and some pickled jalapeños will add some heat. Leftovers keep great in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months.
If you're looking for a no-dairy version of this classic bowl of comfort, we have a vegan black bean soup for you! If you've made this recipe, be sure to let us know down below how you liked it!
Editor's Note: This recipe was updated on August 9, 2022 in response to readers' feedback on soup consistency.
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 35 mins
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1 jalapeño, minced
2 cloves garlic, minced
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1/2 tsp. ground cumin
1 tsp. chili powder
3 (15-oz.) cans black beans, drained
3 c. low-sodium chicken or vegetable broth, plus more as needed
1 bay leaf
Sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, for serving (optional)
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- In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
- Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
- Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
- Serve with a dollop of sour cream, sliced avocado, and cilantro.
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Source: https://www.delish.com/cooking/recipe-ideas/a55504/easy-black-bean-soup-recipe/
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