Hearty Black Bean Soup

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This black bean soup is so flavorful and super easy to make. My family loves it so I’ve added it to my weekly rotation.

The key to this recipe is the spices. I use the same spices to make beef tacos and who doesn’t love tacos?

I wasn’t sure if I should categorize this soup as a side dish or a main dish. It works well as both.

Black bean soup is very hearty so we like to have it for dinner. I usually serve it topped with cheddar cheese and sour cream with crusty bread on the side for dipping.

I just throw everything in the Crock-Pot in the morning and soup is ready by dinner. If you’re short on time you could simmer in a stock-pot on the stove.

Looking for another hearty black bean recipe check out my Turkey Black Bean Chili Recipe.

This soup stores well in the refrigerator. I think it tastes better warmed up in the microwave the next day.

You can use canned black beans but I like to make my own. If you’ve never cooked dried black beans and would like to make them, read the next paragraph…if not, skip down to the recipe.

How to Cook Black Beans from Scratch

Start with a 1 to 2-pound bag of dried black beans. Check them by the handful for any rocks or debris. Put them in a large strainer and rinse. After you rinse them, put them in a bowl and cover them with fresh water (a couple of inches over the top of the beans). Put a lid or cover with plastic wrap and let them soak overnight.

In the morning drain the beans and put them in a Crock-Pot. Again, add enough fresh water to cover a couple of inches over the top of the beans and cook on low for 8 hours. When they’re done (and cool), you can put them in plastic storage bags and store them in the refrigerator or freezer for future meals.

Tips on Freezing Black Beans

If you make a crock pot full of black beans and need to freeze them, I recommend putting them in a couple of large gallon zip-lock bags. Pat them into a flat layer and freeze. When completely frozen, break them up in the bag, toss them back in the freezer, and use them as needed. If you don’t freeze them in a layer, you’ll have a big frozen ball that you’ll need a jackhammer to break up 🙂 Yup I’ve done it!

Get the recipe below…

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Hearty Black Bean Soup

Course

Main Dish

Prep Time

20 min.

Cook/bake time

6 hrs.

Servings

6-8

Here's What You'll Need

A Crock-Pot

INGREDIENTS

4 (15 oz. cans) black beans (drained) or 6 cups of cooked black beans
1 cup beef broth (or vegetable)
1 (14.5 oz. can) petite diced tomatoes
1 sweet onion (chopped)
1 bell pepper (chopped)
1 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt and peppers to taste

Directions

1. Put half of the cooked black beans into a Crock-Pot and mash with a potato masher or a fork.
2. Add the other half (whole black beans) to the Crock-Pot.
3. Add the rest of the ingredients to the Crock-Pot and stir to combine well.
4. Cook on low for 6 hours.
5. Serve warm and refrigerate any leftover.