Easy Black Bean Soup
This Easy Black Bean Soup is the ultimate comfort food, brimming with rich flavors and hearty ingredients. Perfect for a cozy winter evening, this easy weeknight dinner is packed with protein and fiber and is sure to warm your soul. Make it tonight for a satisfying, nourishing meal!
Equipment
- Instant Pot
- Chef's Knife
- Wooden Spoon
- Skillet
- Saucepan
- Peeler
Ingredients
- 16 ounces dried black beans
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 4-6 cloves garlic, minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1-2 chipotle peppers in adobo sauce, minced
- 2 bay leaves
- 6+ cups vegetable broth
- 1-2 tablespoons fresh lime juice
- Optional shredded cheese, pico de gallo, lime wedges, chopped cilantro, tortilla chips
Instructions
- Start by preparing the dried black beans. Check them for any small rocks or debris; then place them in a bowl and cover with cold water. Let them soak overnight. This not only softens the beans but also helps reduce cooking time.
- Once you’re ready to cook, chop all your produce: the onion, bell peppers, garlic, and cilantro. Set out a 6 to 8-quart soup pot, and heat olive oil over medium-high heat. Add the chopped onions, bell peppers, garlic, and cilantro, sautéing for 3 to 5 minutes until softened. You want them to be translucent and fragrant.
- Next, add in the ground cumin, dried oregano, and salt. Stir them in well to coat the vegetables, enhancing their flavor. Then, toss in the chipotle peppers, bay leaves, black beans, and vegetable broth. Stir everything together to combine.
- Bring the mixture to a simmer. Reduce the heat and cover the pot. Let it cook for 90 to 120 minutes, stirring occasionally. Keep an eye on it to ensure the beans don’t stick to the bottom; you might want to mash some of the beans with the back of a spoon to thicken the broth.
- As the soup thickens, stir in the fresh lime juice. Taste the soup and adjust the seasoning with additional salt and pepper as needed. This step is crucial; it brightens the flavors beautifully!
- Once cooked, serve warm with your favorite toppings, like shredded cheese, pico de gallo, or tortilla chips for an extra crunch. It’s a wholesome meal that’s sure to please.
Notes
- Tip 1: Swap dried beans with four 15-ounce cans of black beans to save some time. Just drain the cans but do not rinse them; that bit of “bean juice” helps thicken the soup.
- Tip 2: You do not have to soak the beans for Instant Pot cooking. If you do, the soup will come out more smooth and thick, because some of the beans will disintegrate and thicken the soup base.
- Tip 3: Cool the soup completely before transferring to an airtight container. Vegan black bean soup will keep well for up to 5 days in the refrigerator.
- Tip 4: Transfer the cooled soup to an airtight freezer-safe container. Wrap that container in a layer of aluminum foil, and keep in the freezer for up to 3 months. Thaw the black bean soup in the fridge overnight and reheat on the stovetop or in a microwave.