Black Bean Soup

Hearty Black Bean Soup made with seasoned black beans, jalapeños, garlic, and spices. Easy to make, customizable, and perfect for a healthy lunch or dinner. Serve with avocado, cilantro, and tortilla chips for added flavor and texture.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large shallot or small onion, chopped
• 1–2 jalapeños, seeded and minced (adjust to taste)
• 3 garlic cloves, pressed or minced
• Salt and pepper, to taste
• 2 teaspoons chili powder (use mild for less heat)
• 1 teaspoon cumin
• 2 (15 oz) cans seasoned black beans, drained but not rinsed (Bush’s Seasoned Recipe recommended)
• 3–4 cups vegetable stock or chicken stock for richer flavor
• Drizzle of fresh lime juice

Optional Toppings:

• Cilantro lime rice
• Diced avocado
• Crushed tortilla chips
• Pico de gallo
• Chopped cilantro
• Green Tabasco sauce

Directions

1. Heat olive oil in a large soup pot over medium heat. Add chopped shallots or onions and jalapeños. Season with salt and pepper, and sauté for 8–10 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant. Stir in chili powder and cumin, and sauté for an additional minute.
3. Add black beans and 3 cups of stock. Increase heat to high and bring to a boil, then reduce to medium-low and simmer for 10 minutes.
4. For a thicker soup, transfer 2+ ladlefuls of beans with some broth into a blender and puree until smooth, then stir back into the soup. For slightly thickened soup, blend only 1 ladleful of beans with broth. Adjust consistency by adding up to 1 cup more stock if needed.
5. Drizzle with fresh lime juice and adjust seasoning with salt and pepper. Serve hot with your choice of toppings.

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Tips

• Sautéing the onions and jalapeños slowly enhances the soup’s flavor.
• Blend a portion of the beans for a creamy texture without using cream.
• Add lime juice at the end to brighten the flavor.
• Use a ladle to test the thickness and adjust by adding more stock gradually.

Variations and Substitutions

• Replace jalapeños with poblano peppers for milder heat.
• Use canned or homemade black beans for convenience or freshness.
• Swap chicken stock for vegetable stock to make the soup vegetarian.
• Add corn, diced tomatoes, or roasted bell peppers for extra flavor and texture.

FAQs

Can I make this soup ahead of time?
Yes, it tastes even better the next day as flavors meld. Store in the fridge for up to 3–4 days.

Can I freeze it?
Yes, freeze in airtight containers for up to 2–3 months. Reheat gently on the stove.

How spicy is this soup?
Adjust the number of jalapeños and use mild chili powder if you prefer less heat.

Serving Suggestions

• Serve over cilantro lime rice for a heartier meal.
• Top with avocado, crushed tortilla chips, or pico de gallo for added texture.
• Pair with warm cornbread or a side salad for a complete meal.

Why You’ll Love This Recipe

• Quick and simple to prepare with pantry staples.
• Rich, flavorful, and customizable to your preferred spice level.
• Creamy, hearty texture without heavy cream.
• Perfect for lunch, dinner, or meal prep for the week.