Here's my favorite black bean soup! It uses dried black turtle beans which are the key to making the best black bean soup with rich dark velvety broth. A generous seasoning of cumin and chipotle chilis in adobo infuse smokiness and just the right amount of heat into this delicious healthy soup that is hearty enough to serve for dinner.
This is exactly what I crave when I want a warm, filling and healthy meal. Black beans are a great source of protein, fiber and nutrients. Their wonderful earthy flavors are so satisfying, there's no need for meat in this meal. In fact, this black bean soup is perfect for vegetarians or vegans. Good quality vegetable stock works just as well as chicken stock in this recipe.
NOTES ON COOKING BLACK BEAN SOUP FROM SCRATCH
Have you ever cooked black beans from scratch? If so, did you pre soak them overnight? Or maybe you've tried the quick boil and soak method?
Should you soak black beans before cooking them? This is a hotly debated question. Here's a hilarious article on the topic, by Kenji Lopez from Serious Eats. He does extensive testing, even goes so far as to feed soaked and un-soaked black beans to his dog to track the comparative "wind" factor. His conclusion: don't bother soaking. Others insist soaking makes beans more digestible, reduces cooking time and increases nutrient absorption.
After weighing lots of pros and cons, I say: soak them. It's easy. All you have to do is put them in a bowl and pour water on top. Let them soak for at least 8 hours or overnight. Drain them and they're ready to go, guaranteed to cook quickly, to be nice and tender, and they will probably be more digestible than un-soaked beans.
HOW TO MAKE BLACK BEAN SOUP FROM SCRATCH
This recipe comes together easily but you do need to stick around to tend to the pot from time to time.
- First you sauté the carrots, onions and garlic to soften them. Then you'll add sherry, chopped jalapeños, chipotle chilies in adobo sauce and cumin and let those cook and soften for a couple of minutes.
- Next, add the beans, stock, oregano and bay leaves. Simmer the soup until the beans are tender, about an hour an a half.
- At the end of cooking you may want to puree some of the soup for a creamier texture.
- Finally, taste the soup and correct the seasoning with salt and pepper and a teaspoon or two of red wine vinegar to brighten the flavors.
- Serve the soup hot, in deep bowls garnished with your favorite toppings.
TIME SAVING TIPS
- Use your food processor to chop the vegetables. It works like a dream and saves tons of time. I even used it for the garlic. Be sure to use the pulse button so you don't pulverize the veggies.
- Use an immersion blender to purée the soup right in the pot.
I like to puree about one third of the soup which makes it creamier, but still soupy, with lots of whole beans throughout.
Black beans are a staple food of many Latin American cultures and are enjoyed around the world for breakfast, lunch and dinner. When recipes call for black beans they are usually referring to black turtle beans. These little beans have a rich meaty texture, making them ideal for soup and stews, such as classic meaty Brazilian feijoada and this spicy black bean soup.
A note about garnishes. Even the best soup is elevated by well chosen toppings. Garnishes can be much more than decorations. A bowl of this black bean soup is delicious on its own but add a squeeze of fresh lime juice, some cubed avocado, a sprinkling of chopped red onion and a dollop of yogurt or sour cream, for added deliciousness....and visual excitement.
Be sure to follow Panning The Globe on Facebook, Pinterest and Instagram for daily cooking inspiration.
Here's the recipe for Spicy Black Bean Soup From Scratch. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.
Spicy Black Bean Soup from Scratch
- Total Time: 2 hours 30 minutes
- Yield: 6-8 1x
Spicy black bean soup with rich velvety broth. A delicious healthy soup that is hearty enough to serve for dinner. Easily vegetarian or vegan.
- 1 pound of dry black beans (Turtle beans), pre-soaked.*
- 2 tablespoons olive oil
- 2 cups chopped carrots (3 - 4 carrots, about 9 ounces)
- 2 cups chopped yellow onions (2 medium onions)
- 3 tablespoons minced garlic (from 8 large cloves)
- ½ cup dry sherry**
- 2 jalapeño peppers, seeds and ribs removed, finely chopped
- 1 tablespoon of finely chopped chipotle chilies plus 1 teaspoon of adobo sauce, from a small (7-ounce) can of chipotle chilis in adobo sauce.***
- 1 tablespoon ground cumin
- 8 cups of good quality low salt chicken broth or vegetable broth
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 tablespoon kosher salt, divided****
- Freshly ground black pepper, to taste
- 1-2 teaspoons red wine vinegar to adjust seasoning
- Chopped red onion
- Cubed avocado
- Sour cream or yogurt
- Chopped cilantro
- Lime wedges
- In a large heavy pot, heat oil over medium heat. Sauté carrots, onions and garlic, stirring occasionally, for 10-12 minutes, until soft and fairly dry. Don't brown. Add sherry and cook until it is fully absorbed, a minute or two. Add jalapeños, chipotle chilies, adobo sauce and cumin. Cook, stirring, for a minute or so.
- Add beans, stock, oregano and bay leaves. Bring to a boil. Lower to a simmer and cook uncovered for 1 ½ - 2 hours, until the beans are tender. If the broth gets too thick, add a little water from time to time. After one hour of cooking, add 1 teaspoon of salt.
- Finish the soup: Depending on how thin the broth is, you may choose to purée or mash some of the soup to create a thicker, creamier broth. I like to purée about ⅓ of the soup, right in the pot, using an immersion blender. A potato masher also works well.
- Taste and correct seasoning with salt and pepper. Add a teaspoon or two of red wine vinegar to brighten the flavors. For more heat, stir in more adobo sauce.
- Serve soup hot in deep bowls garnished with your favorite toppings.
*HOW TO SOAK BLACK BEANS: Sort through the beans and pick out any small stones or debris. Place beans in a colander and rinse them thoroughly under cold running water to clean them. Put them in a big bowl and cover with cold water by two inches. Leave them in a cool place or in your fridge, to soak for at least 8 hours or overnight. Drain and rinse them and they are now ready to cook.
**DRY SHERRY SUBSTITUTES. If you can't find dry Sherry use a dry red wine such as Cabernet, merlot, pinot noir or Zinfandel
***CHIPOTLE CHILI IN ADOBO SAUCE is a secret weapon for adding deep earthy flavor and spice to a soup, stew, sauce, dip or even slaw. Made from dried smoked jalapeño peppers that are rehydrated and marinated in purée of tomato, vinegar, garlic and spices, both the chilies. Be aware that the seeds are extremely hot. If you are at all sensitive to heat, I suggest you scrape the seeds out before adding chilies to the soup.
***SALT: As with any long-simmering soup or stew, it's best to salt cautiously and mostly at the end because store-bought stock is generally salty and will only get saltier as the soup simmers and water evaporates.
This recipe was adapted from Julia Moskin's The Best Black Bean Soup Recipe in the New York Times.
- Prep Time: 30 min (plus overnight soaking)
- Cook Time: 2 hours
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Keywords: black bean soup, black bean soup from scratch
I have a lot of notes about this soup, so hang tight!
First, if you're making this at high altitude (I'm at 5,430 feet) you need to cook the beans for twice as long, which means you'll need a lot more liquid than the original recipe calls for. I just added water, but you can add more stock.
Second, constantly adding water dilutes a lot of the original flavor. For instance, I didn't even remove the jalapeño seeds and my soup wasn't remotely spicy. This is my third or fourth time making a bean recipe of some kind since moving to high altitude and I'm convinced cooking beans at high altitude need entire separate recipes, much like baking.
So, if you're at a higher elevation, like me, prepare for more time, more liquid, more spices.
I omitted the carrots, just due to personal preference. I also did four cloves of garlic instead of eight because eight sounded like A LOT, though now that my soup is so diluted, I think eight would have been fine.
I read some of the other comments and a tablespoon of salt really isn't that much because this is a soup and soups can take a great deal of salt before you can even taste it.
I also threw in a pork bone because I'd made carnitas the day before.
All in all this soup is good, it isn't AMAZING like I had anticipated or like I had hoped reading the reviews, but there's absolutely nothing wrong with it. It's just a good bean soup without a lot of complexity.
I'm definitely up for trying it again, but increasing all the spices next time since I have to add so much more liquid. I would have liked a little spicy and smokiness and kick.
I know I can adjust to taste now that it's done, but the base is pretty simple as is. Still, none of it's going to waste!
This black bean soup is delicious! I tweaked it just a bit and added chopped green bell peppers, cilantro lime pepper salt by Badia, and crushed red pepper, in lieu of the spicy peppers. The flavor of the beans and broth are yum yum good! Thank you for the recipe!
So glad you liked the soup!
This is a delicious black bean soup!! Thank you. I am going to cook more recipes from this site. I'm so excited to have found it!
This is a really great recipe! One thing I like to do though is simmer the beans, onion, celery, garlic and spices til the beans are soft, do the blending to your liking,(I like a bit of the beans to remain whole), then add the carrot and pepper. I think it looks nice with the color of those veggies. Sometimes I add some canned diced fire roasted tomatoes too.
This was the BEST I have ever had. The whole family loved it. Panning the globe has been my pandemic the globe cooking venture!
I'm SO happy to hear this Kim - your note has made my day. Thank you for letting me know and for the stars and rating on the Black bean soup. I'm so glad you all enjoyed.:)
Please tell me where you have added 1 TBS of salt, please. I see add 1 tsp only.
Hi Donna, I apologize if the directions aren't clear. If you check the notes, I explain more about the use of salt there. There is only 1 teaspoon added to the soup while it's cooking. The rest of the salt is added, to taste, at the end. The reason for this is that when you cook something for a long time, the salt level intensifies as water evaporates. It's hard to calculate how salty this soup will be because some brands of chicken broth are saltier than others, which is why I leave it to the end for you to taste and determine how much more salt to add. I hope that help and I hope you enjoy the soup.
This turned into more of a bland, thick bean paste then a soup. Threw most of it in the garbage.
Oh no! I'm so sorry your soup was such a fail Sean. I'm not sure if you're open to trying again but if you do try again, I suggest checking the pot often and adding water if it starts looking too thick. Everyone's stove is a bit different and sometimes too much liquid evaporates during the cooking process, but intermittently checking the pot and adding liquid if needed, should ensure a better outcome. Again, I'm so sorry you had a bad experience and had to throw the soup away after all that work. 🙁
I love love love black beans and I've always wanted to try making them from scratch! Anyone who is interested should check out Burkhard Bilger's "Bean Freaks" article from the New Yorker, because it will make you want to dive into a pool of beans and try every variety out there. Especially loved the warm and comforting flavors in this soup, and it doesn't feel heavy in the stomach. Nice and healthy. 10/10
harga 1 set melamin golden dragon
Very rapidly this website will be famous among
all blogging and site-building visitors, due to it's nice articles or reviews