Black Bean Soup
Black Bean Soup loaded with corn, bell pepper, ground beef and smoky sausage. Hearty and savory with something to bite into with every spoonful. It’s the kind of bean soup that can help turn people into bean lovers. The best part, it is easy on the budget and freezes beautifully for easy meals later in the month.
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A Bean Soup Even Skeptic Love
Beans are a food that we all know we should be eating more of, but for many the texture is unappealing. This soup is different because it is loaded with tasty veggies and protein, so every spoonful has something delicious to bite into. It is hearty enough to carry you through the winter months and easy on the budget since dried beans stretch a long way. It freezes beautifully too, which can make life easier on the busiest days of the year. Also, choose a couple of your favorite toppings to make it feel extra special.
Tips For The Best Black Bean Soup
- Beef still frozen? Sear it as is, scraping off the cooked layer and flipping every minute or two until it’s fully browned. No need to wait for a thaw.
- Any smoked beef sausage works. As the fat from the sausage renders into the soup, it builds a ton of flavor. A jalapeño cheddar variety is incredible if you can find it, and a basic smoked sausage, like Teton Farms, is just as delicious.
- Dried black beans can take longer to become tender than expected. Cook times can vary quite a bit with dried beans, so allow enough time if this happens.
- Add more broth if needed. Depending on how much liquid the beans absorb, up to 2-3 cups of broth added towards the end of cooking may be needed to achieve a soup consistency.
- Taste the soup as you go and adjust the seasonings to your liking. You can add more cumin, coriander, lime juice, salt, or pepper to suit your preferences.
- Let it rest. Like most soups, this one is better the next day once the flavors have had time to sit together. If you have time, make it a day ahead.
Ingredients Needed
- Dried Black Beans– The base of the soup and worth using if you have the time, dried beans bring a deep, rich flavor. That said, canned beans are a completely valid shortcut when you’re short on time. See the Notes section in the recipe card for the swap.
- Ground Beef and Smoky Sausage– The fat from both of these build the savory backbone of the soup and the smokiness of the sausage adds another delicious layer of flavor. If you can find it, jalapeño cheddar sausage is an amazing choice.
- Fire Roasted Tomatoes– Adds a subtle smokiness regular canned tomatoes won’t give you. The second best option is canned San Marzano tomatoes.
- Frozen Corn and Fresh Bell Pepper– Adds another layer of texture and a subtle sweetness to the soup, so every spoonful has more to bite into beyond the beans and meat.
- Onion and Garlic– Builds the aromatic base. Don’t skimp on the garlic because dried beans need that extra depth.
- Cumin, Coriander and Chili Powder– These are the spice backbone of the soup.
- Fresh Lime Juice– Added towards the end, it brightens the whole pot.
- Broth– Chicken, beef or vegetable, used to adjust the final consistency, especially if you’re using canned beans.
How To Make
Start by rinsing the dried beans and simmering them in a stockpot with water for about 3 hours, until tender. A slow cooker or Instant Pot work just as well if you’d rather not watch the stovetop. (See recipe card below for exact times for each method.) This step can happen well ahead of time and it’s worth the wait because dried beans build a rich flavor. Don’t discard the cooking liquid once they’re done because it becomes part of the soup’s broth. Note: If short on time, canned beans work also. Just make sure to rinse well and use additional broth to achieve the desired soup consistency.
In a 6 quart stockpot, sauté the onion until translucent, then add the ground beef and cook it through, breaking it up as it browns. Once the beef is cooked, stir in the spices and let cook for a minute or two, stirring constantly. This is blooming the spices, cooking them in the rendered fat instead of just tossing them into liquid. It is the secret to pulling the full potential of flavor out of dried spices.
Add the garlic next and cook for just 30 seconds. Garlic burns fast once the pan is hot, so don’t walk away. Pour in the cooked black beans along with their liquid and bring everything to a simmer. Next add the bell pepper, sausage and canned tomatoes in their juice. Let the soup simmer until the bell pepper is tender. Add in the corn and lime juice and cook just until corn is heated through and tender, about 3-4 minutes.
If the soup ends up thicker than you’d like, stir in a little more broth until it reaches the consistency you desire, then finish with salt and pepper to taste.
Variations
- Vegetarian/Vegan Option- Swap the ground beef and sausage for plant-based alternatives and use vegetable broth instead of beef broth for an entirely meat-free version.
- Spice It Up- Add diced jalapeños, chipotle powder, cayenne pepper, or your favorite hot sauce or salsa for extra heat. For a smokier variation, char poblano or jalapeño peppers, dice and add them alongside the sausage and bell pepper.
- Creamy Twist- Blend 1-2 cups of the soup, then stir it back into the pot for a creamy, dairy-free variation.
- Cuban-Inspired– Build the base with a splash of dry sherry or red wine vinegar and a bay leaf, then serve the soup ladled over white rice.
- Chorizo Swap– Replace the beef sausage with Mexican Chorizo for a completely different, deeply spiced flavor profile.
- Coconut Lime– Stir in a can of coconut milk at the end for a rounder, slightly sweet finish that plays well with the lime and smoky sausage.
Best Toppings for Black Bean Soup
A big pot of this soup is only half the fun, the toppings are where you make it your own. My go to combo is a scoop of sour cream, green onions, avocado and organic corn chips from trader Joes.
- Creamy Favorites– Sour cream, shredded cheese or diced avocado all add richness and a delicious contrast to the soup.
- Fresh Toppings– Chopped green onions, cilantro or a squeeze of fresh lime juice brighten up every bite.
- Crushed Tortilla Chips- For a satisfying crunch, crumble some tortilla chips over your soup. They also add a hint of saltiness.
- Pickled Jalapeños- If you love heat, pickled jalapeño slices are a fantastic choice to give your soup a spicy kick.
- Salsa- A spoonful of your favorite salsa, whether mild or spicy, can complement the flavors of the soup and add a hint of acidity.
- Roasted Red Peppers- Sliced or diced roasted red peppers can bring a sweet and smoky dimension to your black bean soup.
Serving Suggestions
A warm piece of Homemade Corn Bread is the classic pairing, or for a bright companion try my Mexican Coleslaw with Cilantro Lime Dressing. A scoop of Brown Rice turns this into an even heartier meal or make quesadillas with my Homemade Flour Tortillas for an irresistible side.
Storage and Freezing
Store the soup in an airtight container in the fridge for up to 4 days (it tastes even better the next day). For longer storage, freeze in an airtight container or freezer bags for up to 3 months. When you are ready to eat it, thaw in the refrigerator overnight, then reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in a microwave safe dish on power level 8.
Frequently Asked Questions
Do I need to soak the beans first before making the soup?
No, this recipe doesn’t require soaking. Just rinse the beans and simmer. They will become tender with cooking without a pre-soak.
If you find beans hard to digest, this is where soaking can help. Soak the beans for 8 hours or overnight, then drain and rinse before starting the recipe. This won’t change the cook time significantly, just keep an eye on the beans since pre-soaked beans can become tender a bit faster.
Short on time? Use the quick soak method instead. To do so, cover the beans with water, bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse. Your beans are ready to cook.
Can this recipe be doubled?
Yes, this recipe doubles well. Just make sure to use a large enough stockpot, at least 8 quarts or larger, to give the beans and broth enough room to cook properly without boiling over.
How do I thicken or thin the soup if it’s not the consistency I want?
To thin the soup, stir in additional broth or water, a little at a time, until it reaches your desired consistency. To thicken it, blend 1-2 cups of the soup and stir it back into the pot, or simply let it simmer uncovered a bit longer to reduce. Keep in mind that if you use dried beans, the soup will continue to thicken as it sits in the refrigerator.
Is this soup spicy?
No, this soup is not spicy. The spice level will come from the type of sausage used or if jalapeños, chipotle powder or cayenne pepper is added.
Why are my beans still tough after simmering?
A few things can cause this. Old dried beans lose moisture over time and can take longer to soften. Hard water can also slow things down. Also, sometimes beans just need longer to soften.
What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave in a microwave safe dish, on power level 8. Total time for the microwave depends on how much is being reheated.
Black Bean Soup
Ingredients
For the Beans
- 1 pound dried black beans *rinsed thoroughly, See Note #1 below for using canned beans
- 6 cups water
For the Soup
- 2 tbsp oil
- 1 pound ground beef *fat % of your choosing
- 12 ounces beef sausages *sliced into bite size pieces, See Note #2 below
- 1 large brown onion *diced, about 2 cups
- 4 large garlic cloves *minced or crushed, about 1 tablespoon
- 1 large yellow or orange bell pepper *roughly diced
- 8 oz frozen corn
- 1 can (15 ounces) fire roasted tomatoes *with juice
- 1 teaspoon cumin
- 1/2 tablespoon coriander
- 1 teaspoon chili powder
- 2 limes *juiced, about 2 tbsp
- salt & pepper to taste
- 2 cups broth *veggie, chicken or beef as needed for consistency
Garnish
- sour cream
- green onions *diced
Instructions
Cooking the Beans
- Choose one of the following methods:Stovetop: Rinse beans thoroughly and place in a stockpot with water. Bring to a boil, then reduce to low. Cover and simmer about 3 hours, stirring once an hour, until tender. Do not discard the cooking liquid. Note that dried beans can take longer than expected to become tender, so start checking early and continue simmering as needed. Add more water partway through if the liquid evaporates before the beans are tender.Slow Cooker: Rinse beans thoroughly and place in the slow cooker with 6 cups water. Cook on low for 7-8 hours or on high for 4-5 hours, until tender. Check periodically and add water if the beans start to dry out before they're done.Instant Pot: Rinse beans thoroughly and place in the Instant Pot with 6 cups water. Seal and cook on high pressure for 35-40 minutes, then let the pressure release naturally for 15 minutes before opening. Note: After pressure cooking, I often let the beans release naturally for a few hours. This is completely safe and won't affect the texture, it just fits my schedule better.Using canned beans: Skip this step and use 4-5 cans (15 oz each) black beans, drained and rinsed, in place of the dried beans. Since canned beans don't provide the starchy cooking liquid dried beans do, add 3-4 cups broth, a little at a time, until the soup reaches your desired consistency.
Building the Soup
- Heat a 6 quart stockpot (8 quart if doubling) over medium-high heat. Add the oil and sauté the onion until it becomes translucent.
- Add the ground beef and cook thoroughly, stirring often to break it up. See Note #3 below if your ground beef is still frozen.
- Add spices and cook for about 1-2 minutes, stirring constantly to bloom spices.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the cooked black beans with their liquid, and bring to a simmer.
- Add the sliced sausage, bell pepper and diced tomatoes with their juice. Simmer until the pepper is tender.
- Add lime juice and the corn and simmer until corn is heated through and tender, about 3-4 minutes.
- If the soup is thicker than you'd like, stir in additional broth, a little at a time, until it reaches your desired consistency.
- Season with salt and pepper to taste.
I love black bean soup. I make it on a regular basis. Need to try your version!
I hope you enjoy Katherine! I really like the jalapeño beef sausage with the corn and tomatoes. It is making me hungry just talking about it. ????