I absolutely love this Black Bean Soup from Scratch Recipe because it’s rich, comforting, and packed with wholesome flavor that you just won’t get from canned shortcuts. When I first tried making black bean soup entirely from dried beans, I was amazed at the depth of taste and silky texture that slowly simmering the beans and veggies together creates. It’s the kind of recipe that warms you up from the inside out and is perfect for a chilly afternoon or a cozy family dinner.
What makes this Black Bean Soup from Scratch Recipe so worth trying is how simple ingredients come together with a little patience and love to deliver something incredibly satisfying and nutritious. You’ll find that making it yourself allows you to adjust flavors perfectly to your taste, whether you like it spicier, smokier, or just loaded with fresh herbs. Plus, it’s budget-friendly and makes fantastic leftovers — I’m excited to share all my tips with you so your soup turns out spot on!
Why You’ll Love This Recipe
- Deep, Homemade Flavor: Slow-cooking dried beans with fresh veggies gives an unbeatable richness.
- Versatile and Adaptable: Easy to tweak with spices, toppings, or garnishes to suit any craving.
- Nutritious and Filling: Black beans pack fiber and protein, making this soup a healthy, satisfying meal.
- Great for Meal Prep: Holds up beautifully for leftovers and freezes well for busy days.
Ingredients You’ll Need
Every ingredient in this Black Bean Soup from Scratch Recipe plays its part to build a beautiful balance of earthiness, sweetness, and a touch of acidity that really lifts the whole soup. When shopping, fresh vegetables and good-quality spices will make a noticeable difference in flavor.
- Dry black beans: The soul of this recipe—look for smooth, dark, and firm beans for best results.
- Small red bell pepper: Adds a subtle sweetness and fresh aroma during the bean simmer.
- Onion (small and large): Provides foundational depth no soup can live without.
- Garlic cloves: Both for simmering the beans and sautéing the veggies—fresh is key.
- Bay leaves: A tiny touch that adds a lovely herbal note to the broth.
- Olive oil: For sautéing veggies gently and infusing richness.
- Parsley: Freshness and color, brighten the soup beautifully.
- Carrots: Bring a natural sweetness that balances the earthiness of the black beans.
- Red bell pepper (diced): Adds texture and sweetness in the sauté.
- Red wine vinegar: That splash adds a zingy brightness that wakes up the whole bowl.
- White wine: Just a little to add complexity—optional but highly recommended.
- Cumin and oregano: Classic black bean spices that bring a warm, smoky touch.
- Chicken or vegetable bouillon cube: Enhances the savory depth—vegetarian-friendly option included.
- Kosher salt and black pepper: To bring all the flavors together perfectly.
- Avocado, sour cream, red onions, scallions, chives, cilantro (for topping): Your choice of garnishes to make each bowl unique and fresh.
Variations
I love how flexible this Black Bean Soup from Scratch Recipe is; it’s a fantastic base to get creative with! Over time, I’ve played around with textures, added heat, and even swapped veggies depending on what I have on hand—feel free to make it your own.
- Chipotle Spice Boost: Adding 2-3 chopped chipotles in adobo sauce gave my soup a smoky, spicy kick that my family goes wild over.
- Vegetarian Version: Just swap the chicken bouillon for vegetable broth or bouillon and keep everything else; still hearty and flavorful!
- Extra Creamy: Blend more of the soup to bring out a luscious, velvety texture—perfect if you love creamy soups.
- Seasonal Veggie Swap: Tried butternut squash or sweet potatoes in place of carrots for a sweet twist that’s fantastic in fall.
How to Make Black Bean Soup from Scratch Recipe
Step 1: Soak the Beans Overnight or Quick Soak
Start by rinsing your dry black beans well to remove any dust or debris. If you have the time, soak them overnight in plenty of cold water—that helps reduce cooking time and improves digestibility. In a pinch, bring the beans and water to a boil, then cover and let them sit off the heat for about an hour; this quick soak method works wonders if you’re short on time but still want that tender texture.
Step 2: Simmer the Beans with Aromatics
Drain the soaked beans and discard that soaking water. Pour in fresh cold water and toss in the small onion, halved red bell pepper, whole garlic cloves, and bay leaves. Bring everything to a boil, then reduce to low heat and let it simmer gently for about 1 ½ hours. You want the beans tender but not mushy—stir occasionally and add water if needed. Once done, fish out the veggies and discard; they’ve done their job adding depth to your broth!
Step 3: Sauté Your Soup Vegetables
While your beans soften, heat olive oil in a skillet over medium-low heat. Add the diced onion, parsley, carrots, red bell pepper, and minced garlic along with a pinch of salt and pepper. Let these sauté until they become soft and fragrant, about 5 to 6 minutes. This step builds flavor and adds a nice freshness and sweetness to your soup base.
Step 4: Combine and Season the Soup
Add the sautéed vegetables to your simmering beans after about an hour of cooking. Stir in the white wine, red wine vinegar, cumin, oregano, and the bouillon cube. Taste and adjust water if the soup seems too thick. Cover and let everything meld together on low heat for another 30 minutes, stirring occasionally. The vinegar really brightens the deep flavors, so don’t skip it!
Step 5: Blend and Adjust Seasoning
Before serving, remove the bay leaves and partially blend the soup using an immersion blender for about 10 seconds; this thickens the soup beautifully while keeping some texture. No immersion blender? No problem! Carefully blend about 3 cups in a regular blender, then stir back into the pot. Finish by seasoning with a little extra salt, pepper, and cumin to your liking.
Step 6: Serve with Your Favorite Toppings
Ladle about 1 ¼ cups of the soup into bowls and top with sour cream, avocado slices, diced red onions, fresh scallions, chives, or chopped cilantro. Each topping adds a fresh bite and a contrast in texture that makes the whole experience so much more delightful.
Pro Tips for Making Black Bean Soup from Scratch Recipe
- Patience Is Key: Don’t rush the simmering; slow cooking the beans ensures they develop full flavor and creamy texture.
- Taste and Adjust: Always taste midway and at the end—you might want to tweak vinegar, salt, or cumin to match your palate.
- Partial Blending: Blending just part of the soup creates a lovely balance of creamy and chunky textures that’s very satisfying.
- Don’t Skip Garnishes: Fresh toppings add brightness and layers of flavor that turn a great soup into a memorable meal.
How to Serve Black Bean Soup from Scratch Recipe
Garnishes
I always load my bowls with a dollop of sour cream or a little sliced avocado to add richness, plus some chopped cilantro or scallions for a fresh pop. If you like a little crunch, diced red onions add a sharp, crisp contrast. These simple touches make each spoonful exciting and layered.
Side Dishes
This soup pairs beautifully with warm, crusty bread or a slice of cornbread to sop up every last drop. For a heartier meal, I like serving it alongside a crisp green salad or roasted vegetables. It’s also excellent with a simple grain like rice or quinoa to make it more filling.
Creative Ways to Present
For special occasions, I like serving this Black Bean Soup from Scratch Recipe in small mason jars or elegant bowls with colorful toppings carefully arranged on top—like avocado slices fanned out and a sprinkle of paprika. It’s rustic yet stylish, perfect for casual dinners or holiday gatherings. You can also make mini stuffed bell pepper bowls by pouring the soup into hollowed-out roasted peppers.
Make Ahead and Storage
Storing Leftovers
I store leftover black bean soup in airtight containers in the fridge for up to 4 days. It actually tastes better the next day because the flavors have more time to mingle. Just give it a good stir before reheating.
Freezing
This soup freezes wonderfully! I portion it into freezer-safe containers or zip-top bags, leaving some headspace for expansion. When you’re ready, thaw overnight in the fridge and reheat gently. It’s a fantastic make-ahead meal.
Reheating
To reheat, warm the soup on low in a saucepan, stirring occasionally and adding a spoonful of water or broth if it’s thickened too much. Microwave works fine too—just stir halfway through to heat evenly. Avoid boiling to keep the beans tender and preserve flavor nuances.
FAQs
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Can I make this Black Bean Soup from Scratch Recipe without soaking the beans?
While soaking the beans helps reduce cooking time and improves digestibility, it’s not absolutely required. You can cook dry beans unsoaked, but expect a longer simmering time (sometimes 2-3 hours) and potentially less even cooking. If time is short, use the quick soak method by boiling then sitting covered for an hour.
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What can I use if I don’t have white wine for the soup?
If you don’t have white wine on hand, you can substitute with extra broth or water plus a squeeze of lemon juice to add acidity and brightness to your Black Bean Soup from Scratch Recipe. The red wine vinegar also helps balance flavors, so together they keep the soup lively.
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Can I make this soup vegetarian or vegan?
Absolutely! Simply swap the chicken bouillon cube for a vegetable bouillon cube or use vegetable broth. The soup remains hearty and full of flavor without any meat-based ingredients.
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How can I add spice to this Black Bean Soup from Scratch Recipe?
Adding chopped chipotle peppers in adobo sauce or a sprinkle of chili powder are my favorite ways to give this soup a smoky, spicy edge. Start with small amounts and add more to taste—this keeps the heat balanced without overpowering the natural bean flavor.
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Is it okay to use canned beans instead of dried?
Yes! For a quicker version, you can skip soaking and cooking dried beans and use canned black beans instead. Just rinse the beans well, then add them into the soup during the simmering phase with some extra water or broth. While it won’t have quite the same depth as from scratch, it’s a great shortcut.
Final Thoughts
This Black Bean Soup from Scratch Recipe feels like a warm hug in a bowl every time I make it, and I can’t recommend it enough to anyone wanting to experience homemade comfort food at its best. It’s satisfying, wholesome, and surprisingly simple once you know the steps. I hope you give this recipe a try and find it becoming one of your go-to dishes as much as it has become mine. Happy cooking, and enjoy every flavorful spoonful!
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Black Bean Soup from Scratch Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 30 minutes (including soak time)
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A hearty and flavorful Black Bean Soup made from scratch using dried black beans and fresh vegetables simmered to perfection and lightly blended for a thick, comforting texture. This recipe includes aromatic spices and optional toppings like sour cream and fresh herbs for a delicious, wholesome meal.
Ingredients
For the beans:
- 1 pound dry black beans
- 1 small red bell pepper (halved and seeded)
- 1 small onion (quartered)
- 2 cloves garlic (whole)
- 3 bay leaves
For the soup:
- 1 tbsp olive oil
- 1 large onion (diced)
- 1/2 cup parsley (chopped)
- 1 red bell pepper (diced)
- 2 medium carrots (diced)
- 5 cloves garlic (minced)
- 1 tbsp red wine vinegar
- 1/4 cup white wine (2 ounces)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon cube (or vegetable bouillon cube)
- 3/4 tsp kosher salt
- Black pepper (to taste)
- Avocado, sour cream, red onions, scallions, chives and/or cilantro (for topping)
Instructions
- Soak the beans: Rinse the dry black beans thoroughly and place them in a large pot with about 8 cups of water. For best results, soak the beans overnight to soften. To speed up this process, you can boil the beans covered, remove from heat, and let them sit for 1 hour.
- Cook the beans: Drain the soaking water and add 9 cups of fresh cold water to the pot with the beans. Add 1 halved red bell pepper, 2 whole garlic cloves, the small quartered onion, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for about 1 hour and 30 minutes or until the beans are tender. Stir occasionally and add water if necessary. Once cooked, discard the vegetables used for flavoring.
- Sauté the vegetables: While the beans cook, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the diced onion, chopped parsley, diced red bell pepper, diced carrots, and minced garlic. Season with 1/2 teaspoon kosher salt and black pepper to taste. Sauté the vegetables for 5 to 6 minutes until softened.
- Add vegetables and seasonings to the soup: After the beans have simmered for about an hour, add the sautéed vegetables to the pot. Stir in 1/4 cup white wine, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1 teaspoon oregano, and 1 chicken or vegetable bouillon cube. Adjust the water as needed to reach your desired soup consistency. Cover and continue to simmer on low for another 30 minutes, stirring occasionally.
- Blend the soup: Remove the bay leaves and partially blend the soup using an immersion blender for about 10 seconds to thicken it. If you do not have an immersion blender, transfer about 3 cups of the soup to a blender, blend until smooth, and then return it to the pot.
- Final seasoning and serving: Taste the soup and adjust seasoning with 1/4 teaspoon salt, black pepper, and additional cumin if desired. Ladle about 1 1/4 cups of soup into each serving bowl. Top with optional ingredients like sour cream, chopped red onions, scallions, chives, cilantro, or avocado. Enjoy warm.
Notes
- To make this soup with canned beans, skip soaking and cooking the dry beans. Use 4 (15-ounce) cans of black beans instead. Start at step 3, adding the drained beans and 4 cups of water, then follow the rest of the instructions. This will make approximately 9 cups of soup.
- For a spicy kick, add 2 to 3 chipotles in adobo sauce or a dash of chili powder for smokiness.
- To reduce sodium, omit the bouillon cube and replace water with low-sodium broth.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
