Best 2 Pantry Black Bean Soup Recipes

Indulge in a culinary journey with our diverse collection of black bean soup recipes, each offering a unique twist on this classic dish. From the traditional Mexican-inspired soup brimming with bold flavors and spices to the smoky andouille sausage-infused Louisiana twist, our recipes cater to every palate. Delight in the hearty and comforting Cuban black bean soup, a harmonious blend of black beans, vegetables, and aromatic sofrito.

For those seeking a vegan and gluten-free option, our recipe offers a satisfyingly rich and flavorful soup, while the slow-cooker version provides an effortless and time-saving alternative. Explore the vibrant flavors of the Caribbean with our Jamaican black bean soup, featuring a delightful combination of coconut milk and Scotch bonnet peppers. And for a taste of the Southwest, our recipe incorporates roasted corn, poblano peppers, and a zesty blend of spices.

Whether you prefer a classic or a contemporary take on black bean soup, our curated selection is guaranteed to satisfy your cravings. Embark on this culinary adventure and discover your new favorite black bean soup recipe.

Here are our top 2 tried and tested recipes!

BEST BLACK BEAN SOUP

Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

Ingredients

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

PANTRY BLACK BEAN SOUP

Pantry Black Bean Soup image

This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross

Provided by James Craig

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
2 (15 ounce) cans black beans
garlic
1 (14 ounce) can chicken broth
1 can salsa flavored tomatoes
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin
1 teaspoon vinegar
1 (15 ounce) can corn kernels, drained

Steps:

Heat oil in the soup pot on medium heat.
Add onions and cook for 3 minutes, stirring occasionally.
While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
Add the garlic into the soup pot and cook 1 minute.
Raise the heat to high and add broth.
Both cans of beans and their juice, stir well.
Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
Cover pot and bring to a boil.
Reduce heat to low and simmer for 8 minutes, or until ready to serve.
Stir often to prevent sticking.

Tips:

Be sure to rinse and sort the black beans before cooking to remove any debris or small stones.
If you don't have a slow cooker, you can also make this soup on the stovetop. Just bring the ingredients to a boil in a large pot, then reduce heat and simmer for about 1 hour, or until the beans are tender.
Feel free to add other vegetables to this soup, such as diced carrots, celery, or bell peppers. You could also add some cooked rice or quinoa for a heartier meal.
To make the soup spicier, add a pinch of cayenne pepper or a few drops of hot sauce.
Serve the soup with a dollop of sour cream, yogurt, or avocado. You could also sprinkle some shredded cheese or chopped cilantro on top.

Conclusion:

This pantry black bean soup is a delicious, healthy, and easy-to-make meal that is perfect for a busy weeknight dinner. It is also a great way to use up any leftover black beans you may have. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.

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