Once the temperatures begin to drop, I become a soup and comfort food making machine. I love fall and winter cooking and eating! This Black Bean Soup Recipe is one I have made a number of times and its always a hit. It is full of flavor, texture and is filling enough to be a meal on its own.
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This Black Bean Soup recipe is a favorite. It is full of flavor and textures and tastes great. Plus it's good for you too and made with pantry staples.
If you don't have the time to soak the beans, you can always follow your package instructions for the quick method which involves bringing them to a boil. I have successfully made this Black Bean Soup Recipe that way as well.
Soup probably isn't something you think of bringing to parties and game day gathering, however, I have done this a number of times and this Black Bean Soup recipe is one dish that I have brought with me a few times. It's been a hit.
Spice this up or make it more on the plain side, totally up to you. Me?? I spice the heck out of it! See Instructions below or the Notes area of the recipe card for tips.
Ingredients for Black Bean and Bacon Soup
- 2 ½ cups dried Turtle Beans or 2 cups dried black beans
- 3 TBS olive oil
- 12 ounces bacon chopped
- 1 cup chopped onion
- 4 cloves garlic minced or 2 TBS garlic paste
- 8-10 cups beef stock
- 5 bay leaves
- 1 teaspoon sugar
- One teaspoon dry mustard
- 1 teaspoon lime zest
- 1 TBS lime juice
- Tabasco I like it spicy, so I use a lot – start with 1 teaspoon and go from there
- 2 teaspoons Sherry or substitute apple cider vinegar
- I also enjoy topping this with sour cream and scallions if I have them on-hand.
Instructions for Spicy Black Bean Soup
- Rinse your beans in a colander, place them in a large pot and cover with water, plus an additional 2-3 inches of water.
- Set the pot on your cool stove or counter and allow the beans to soak overnight (or for at least 8-10 hours). You can also choose to use canned black beans to speed things up (be sure you drain and rinse those before using).
- When ready to make the soup, drain your beans and set them aside.
- In your large pot, sauté your bacon until almost crisp. Add in the onion and sauté for about 5 minutes, add the garlic and sauté another 2-3 minutes, scraping up any brown bits as you do.
- Add in your beans plus 8 cups of beef broth and your bay leaves. Bring to a boil.
- Reduce soup to a low simmer, and continue simmering uncovered for about 1 ½ to 2 hours, stirring every so often (beans will be tender).
- Be sure beans are not sticking, if so add another cup of stock. As soup nears completion, choose how thick you want the soup by the amount of additional (if any) stock you add. Some of the beans will break apart and thicken the soup (which is how I happen to like it, sometimes I use a potato masher and mash it up just a bit).
- Pull out the Bay leaves. Season with salt and pepper, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry, and chili sauce if using. I allow this to sit for an hour uncovered and off the heat to allow the flavors to deepen. I reheat briefly and serve.
- This is wonderful the next 2 days! If you want it really spicy, add in some jalapenos early on (with the onions) and then later amp it up with some cayenne pepper.
Variations
- Experiment with chicken broth, vegetable broth and even beef broth to get the flavor you love most.
- Make this as spicy or as tame as you enjoy.
- Make vegetarian black bean soup by using vegetable broth and omitting the bacon.
- I like to add a dollop of sour cream to my soup.
Here is some expert advice on working with dried beans if that is something you don't usually do.
Do you have a favorite soup? I could happily eat soup almost every day of the week. I have been crushing on this Tomato Detox Soup. SO many people have written to me that not only did they love it but they use it for weight loss and it works.
Whenever I choose to do a 5-7 day detox with the intention of dropping a few pounds. I used this soup as the cornerstone of my eating and typically drop 5-7 pounds in a week.
Bonus! It is both delicious and healthy, and it's good warm or cold! Another super-healthy soup I make is this Pumpkin Detox Soup. You will be so surprised at how good this taste's!
The soup my whole family can agree upon (it's so, so simple and it comes together so fast and has SO much flavor), check out my Garlicky Tortellini & Spinach Soup, it's not the prettiest girl at the dance but it sure is good and bonus, dinner is ready in under 20 minutes!!! I also LOVE this Sweet Potato Soup, it's creamy and dairy-free!
This White Bean and Bacon Soup is another favorite and a meal in itself, I replicated it from a delicious soup I had at Seasons 52 a few years back AND you can't go wrong with my traditional Oven Roasted Creamy Tomato Soup.
Roasting the tomatoes makes all the difference. many people have told me this is their favorite soup. My friend Lisa makes this super simple 10 minute Wonton Soup that my kids love (I could go on all day about soups!).
Happy soup making!! XO - Colleen
Recipe originally published in November 2017. Updated January, 2024 with nutritional information, etc.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values using a nutritional calculator. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Black Bean Soup Recipe
Ingredients
- 2 ½ cups dried Turtle Beans or 2 cups dried black beans
- 12 ounces bacon chopped
- 1 cup chopped onion
- 4 cloves garlic minced or 2 TBS garlic paste
- 8-10 cups beef stock
- 5 bay leaves
- 1 teaspoon sugar
- 1 teaspoon dry mustard
- 1 teaspoon lime zest
- 1 TBS lime juice
- Tabasco I like it spicy, so I use a lot – start with 1 teaspoon and go from there
- 2 teaspoons Sherry
Instructions
- Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.
- Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add your onion and saute for about 5 minutes, add your garlic and saute another 2-3 minutes, scraping up any brown bits as you do.
- Add your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1 ½ to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.
- Choose how thick you want the soup by the stock you add. Some of the beans will break apart and thicken the soup (which is how I happen to like it, sometimes I use a potato masher and mash it up just a bit).
- Pull out the Bay leaves and then add your s&p, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry, and chili sauce if using. I allow this to sit for an hour uncovered and off the heat sg the flavors to deepen. I reheat briefly and serve. This is wonderful the next 2 days!
Colleen says
I can't see why not, however, I really have no experience with pressure cookers. I literally just started to work with one. I'd love to hear back from you if you do try it that way.
Frank Speyerer says
Attached is a pressure cooker recipe for Baby Lima Beans that could be adapted to your Black Bean Soup recipe.
Instant Pot® — Baby Lima Beans
Serve: 8
Ingredients:
• 3 strips thick cut bacon, cut into ½ inch pieces
• 1 pound Andouille Sausage, sliced in 1” pieces
• 2 cups (1 pound) Camellia Brand Baby Lima Beans
• 1 Tablespoon butter
• 2 cups yellow onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 1 cup carrots, chopped
• 2 Tablespoons minced garlic
• 2 large smoked ham hocks
• ~ water ( about 4-5 cups)
• 1 teaspoon dried ground thyme
• ¼ teaspoon ground bay leaves
• 2 teaspoons Frank’s Famous Creole Seasoning* or to taste
• ~ hot boiled rice
• ~ Frank’s Red Hot Pepper sauce
• ~ green onions, chopped (green and white parts)
• ~ French bread
Method:
1. Rinse and remove any bruised, spotted or broken beans.
2. Cover and soak beans in water for at least 4 hours or overnight.
Note: No soaking is needed if you cook the beans for 40 minutes at high. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
3. Press the Sauté button on the Instant Pot,
4. Add the bacon and sauté, stirring to render as much fat as possible, about 5 minutes.
5. Add 1 Tablespoon butter to Instant Pot.
6. Add the onions and celery to the pot, stir and cook until translucent, about 5 minutes.
7. Add the chopped bell pepper, carrots and garlic and cook about 5 minutes.
8. Turn Sauté mode off.
9. If the beans were soaked drain the water off and add the beans to the Instant Pot.
10. Add smoked ham hock.
11. Add just enough fresh water to cover the beans and ham hock.
12. Season with Frank’s Famous Creole Seasoning.
13. Add the bay leaves and the thyme to the pressure cooker.
14. Cover, twist to lock the lid, and turn the valve to sealing.
15. Press the Manual button and set to 40 minutes at high pressure.
16. When the timer beeps, allow the cooker to stand off of the heat for 20 minutes.
Note: Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
17. After 20 minutes carefully dissipate the steam manually using long tongs to gently release the pressure away from you.
18. Then, turn the valve to venting.
19. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. (optional)
20. Add additional seasonings to taste.
21. Serve the beans over boiled rice and garnish with green onions.
22. Pass the French bread and the hot sauce at the table.
Note: If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
Cook’s Notes:
— Lima Beans with the “Trinity” and Frank’s Famous Creole Seasoning —
_______________________________________________________________
*Frank’s Famous Creole Seasoning —
Ingredients:
• 2 parts dried rosemary, crushed
• 1 part crushed dried basil leaves
• ½ part crushed dried oregano leaves
• ½ part crushed dried thyme leaves
• ½ part crushed dried parsley leaves
• ¼ part ground bay leaves
• ¼ part paprika
• ⅛ part cayenne pepper
• ⅛ part white pepper
• ⅛ part black pepper
Method:
1. In a medium bowl or food processor combine rosemary, basil, oregano, thyme, parsley, bay leaves, paprika, cayenne pepper, white pepper and black pepper.
2. Mix thoroughly.
3. Store in an airtight container for up to three months.
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Colleen says
Thanks Frank!
toastie072 says
Made this because I got a TON of dry beans from a friend. Doctored it a bit with veggies from my fridge & freezer but it turned out AMAZING. Took a bit longer (about 2.5 hours total) because of the dry beans & extra veg I think. Also added a bit of quinoa towards the end. Very helpful to follow these instructions though.
Definitely will be making again. This was an easy vegetarian dish that I shared with friends as well. I simply waited to crumble the bacon on top of the sour cream at the end, by choice, which gave it a bit of yummy crunch!
So grateful for recipe sharing on pinterest!!
Colleen says
Great to hear! And yes! Pinterest is awesome! I knew the first time I was on it in the Beta-testing days that it was going to blow up! I would say to my husband...all those notes I took...now I have a virtual scrapbook...corkboard...to save things!
Elsa says
Can I use canned beans to make this?
Colleen says
I have not tried that, but I would think it would be ok.
Ghulam Mohyudin says
Good to know that works too! I learn so much from you as well! Keep it up great post.
Kirstin Atlee-Hoshal says
When is the olive oil added and used? I don’t see this in the instructions.
Colleen says
Hi Kristin, I omitted the olive oil and moved it to the notes section. If you are using bacon, the resulting fat should be enough to saute the onions and garlic (and jalapeno if using). Enjoy! If it is not enough, add in a little olive oil.
Terri says
Coleen, I followed the recipe as written and it was fabulous. Thanks so much for sharing....a great "pot-of-soup" on the stove when the weather keeps you inside and you binge-watch episodes of your favorite!!
Colleen says
YES! So happy to hear that Terri! And those days are the BEST!!
Jersey Girl Cooks says
Mmmmnnn, black bean soup is so good! Thanks for a shout out to my wonton soup recipe.
Scott Hendricks says
I am going to try this out. Instead of using refined sugar, I would dice up 1 large carrot in for every tsp of sugar. For a nice flavor, many times I use Jameson's Irish Whiskey in place of sherry when cooking. For a good South of the Border feel, once I have made it once will try using Cholula and red pepper flakes to spice it up.
I have a great recipe at my site for Portuguese ( Lingüiça) Soup. My wife is of Portuguese descent and says it is just like what her mother made.
Paul A. Poley says
Finally someone has made a wonderful Black Bean Soup recipe. Thank you so much.
Susan says
I have chicken broth. Do you think that will be ok if not beef
Colleen says
Sorry for the delay Susan, I was off for two weeks across country, for my sisters wedding. Yes, chicken stock will work, just change the flavor a bit. Hope it came out well.
Joanne says
I love making black bean soup. And I love Bacon, but not soggy bacon. How do you think it would turn out cooking the bacon then removing and chopping for adding when ready to serve? Thank you for the recipe.
Colleen says
Yes, that is what I often do as well, or reserve it and top the soup with it like croutons, then mix it through as you dig in. Enjoy!
Jane Goodman Goodman says
We had an exchange student from Ecuador in 1981. We now live in Ecuador. This receipt is excellent but the main ingredient has been omitted. It needs a half-moon of cheddar cheese melted in it. That is what makes it. Glad to have this receipt, but be sure to add the cheddar cheese. It makes it SO thick and delicious. Thank you.
Colleen says
I will try that, thanks for the tip Jane!
Jim says
I was disappointed with the flavor and texture. I used an immersion blender to improve the texture, but the flavor just isn't there.
Colleen says
Sorry to hear that! I always taste and adjust to get the flavor where I want it to go.
Larry Bowling says
I make a similar BB soup, but use Madeira instead of Sherry, much better. I also add a can of chopped green chili peppers. I also add bell pepper and chopped celery, cumin and Larry B's secret seasoning. I also cook beans with smoked ham hock, instead of bacon.
Colleen says
Sounds great Larry,thanks!
Susan Potter says
OH MY WORD !!!
This soup is AMAZING!
Best Black Bean Soup I’ve ever had. Thank you for the recipe
Colleen says
Oh YAY Susan, so happy to hear that! YW!!