I absolutely love this From Scratch Black Bean Soup Recipe because it’s not only hearty and rich in flavor, but it also has that comforting, homemade touch you just can’t get from canned versions. When I first tried making it from dry beans, I discovered how much fresher and more vibrant the flavors become after that slow simmer – it’s like the soup gains a soul!
You’ll find that this soup works perfectly for cozy weeknight dinners or when you want to impress friends with a wholesome, made-from-scratch meal. Plus, there’s something deeply satisfying about turning simple ingredients like black beans and fresh vegetables into a bowl full of warmth and goodness.
Why You’ll Love This Recipe
- Full Flavor Depth: Slow-cooking dry beans with aromatics really unlocks rich, layered flavors.
- Healthy & Wholesome: It’s packed with veggies and fiber that keep you feeling good and satisfied.
- Versatility: You can easily tweak spices or garnishes to match your mood or pantry.
- Great for Meal Prep: Makes a big batch that reheats beautifully, perfect for busy weeks.
Ingredients You’ll Need
Everything in this From Scratch Black Bean Soup Recipe works in harmony to bring out those deep, comforting flavors. From fresh veggies to carefully chosen spices, each ingredient adds its own character and helps build the perfect soup base.
- Dry black beans: The star of the show—soaking them beforehand is key for perfect texture.
- Red bell pepper: Adds a subtle sweetness and a bit of color to brighten the soup.
- Onion: Both for the cooking liquid and the sautéed veggies, it brings natural aromatic depth.
- Garlic: Fresh cloves add that unmistakable savory kick.
- Bay leaves: A classic soup ingredient that infuses a mild earthy fragrance.
- Olive oil: For sautéing veggies to soften them and enhance flavor.
- Parsley: Fresh and herbaceous, it lightens and freshens the mix.
- Carrots: They boost the sweetness and add body to the soup.
- Red wine vinegar: Balances richness with a gentle tang.
- White wine: Adds complexity; you can substitute with broth if needed.
- Cumin and oregano: Warm spices that anchor this soup’s flavor profile.
- Chicken or vegetable bouillon cube: Concentrates and elevates the broth’s umami.
- Kosher salt and black pepper: To season perfectly and adjust to your taste.
- Optional toppings: Avocado, sour cream, red onions, scallions, chives, or cilantro for personal flair.
Variations
I love experimenting with this recipe — it’s flexible enough to play around with spices and toppings so you can make it truly your own. Whether you want to add a little heat, make it vegan, or just keep it simple, you’ll find it easy to adapt.
- Spicy kick: I once added a couple of chipotles in adobo sauce, and it took the soup to a smoky, spicy level that my whole family adored.
- Vegetarian option: Skip the chicken bouillon and use vegetable bouillon or broth for a perfectly meatless version.
- Smokier flavor: Adding chili powder gives it a subtle heat and an earthy depth, which I enjoy on chillier nights.
- Quick shortcut: Use canned black beans if you’re short on time – just skip the soaking and initial simmer.
How to Make From Scratch Black Bean Soup Recipe
Step 1: Soak the Beans for Tenderness
First things first, you want to soak your dry black beans. I prefer the overnight soak method — it’s simple and guarantees tender beans that cook evenly. Just rinse the beans, cover them with water by a few inches, and let them sit overnight. If you’re in a hurry, bring them to a boil, turn off the heat, and let them soak covered for an hour — it works well, just not quite as perfectly as overnight.
Step 2: Simmer Beans with Aromatics
Drain your soaking water, then add fresh cold water, the small onion, halved red bell pepper, garlic cloves, and bay leaves to the pot. Bring everything to a boil and then gently simmer it, covered, for about 1½ hours. Stir occasionally and add water if it looks like it’s drying out. You want those beans to be creamy soft but not mushy. Once done, discard the vegetables you simmered with the beans to keep the broth clear.
Step 3: Sauté Fresh Vegetables
While your beans simmer, I like to prep the sautéed veggies to add that fresh flavor dimension. Heat olive oil on medium-low, toss in diced onion, parsley, carrots, red bell pepper, and minced garlic, seasoning lightly with salt and pepper. Cook gently for about 5 to 6 minutes until everything softens and sweetens — this step brings amazing aroma to the soup and keeps those veggies vibrant.
Step 4: Bring It All Together and Simmer
Add the sautéed veggies to your pot along with the white wine, red wine vinegar, cumin, oregano, bouillon cube, and season it with salt and pepper. Then cover and simmer everything together on low for another 30 minutes. This lets all the flavors mingle beautifully—trust me, this layering is where the magic happens!
Step 5: Blend and Adjust Seasonings
Remove the bay leaves, then partially blend the soup to thicken the texture. I use an immersion blender for ease, but if you don’t have one, you can carefully blend a few cups in a regular blender and stir it back in. After blending, taste and adjust salt, pepper, and cumin to fine-tune the flavor. Ladle generous portions into bowls and prepare your favorite toppings.
Pro Tips for Making From Scratch Black Bean Soup Recipe
- Soak Smartly: I find that discarding soaking water reduces bitterness and helps soften the beans faster.
- Sauté for Sweetness: Cooking your veggies gently brings out their natural sweetness, enriching the soup’s flavor.
- Partial Blending: Don’t fully puree—leaving some beans whole keeps a wonderful texture and bite.
- Season at the End: Adjusting salt and spices after blending gives you better control over the final taste.
How to Serve From Scratch Black Bean Soup Recipe
Garnishes
I always top my bowls with a dollop of sour cream or a slice of creamy avocado—both cool down the warmth and add richness. Fresh cilantro or chives bring a little brightness, and finely chopped red onions or scallions add a nice crunch contrast. These simple touches turn a humble bowl of soup into something special that everyone loves.
Side Dishes
Pair this soup with warm crusty bread or some fluffy rice on the side for a filling meal. I’ve also enjoyed it with corn tortillas or a simple green salad—both rounds out the meal nicely without overpowering the soup’s flavors.
Creative Ways to Present
For special occasions, I like to serve this soup in mini hollowed-out bread bowls—that always surprises guests in the best way. Another fun idea is arranging a “topping bar” where everyone can customize their bowl with different garnishes like cheese, hot sauce, or fresh herbs. It turns dinner into a bit of an interactive experience!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps wonderfully fresh for up to 4 days. When I reheat, I usually warm it gently on the stove to bring back that full flavor without drying it out. Adding a splash of water or broth while reheating helps restore the perfect soup consistency.
Freezing
This soup freezes beautifully — I portion it into freezer-safe containers or bags, leaving some headspace for expansion. I discovered that freezing in single-serving sizes makes it easy to thaw just what I need. When ready, thaw overnight in the fridge and reheat on the stove.
Reheating
To reheat, I prefer warming the soup on the stovetop over medium-low heat, stirring occasionally. This prevents scorching and allows flavors to revive fully. If the soup thickened too much in storage, I’ll add a little water or broth to loosen it up. Microwave reheating works too but stirring midway is key for even warming.
FAQs
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Can I make this From Scratch Black Bean Soup Recipe using canned beans?
Absolutely! If you’re short on time, substitute the dry beans with 4 cans of black beans (about 15 ounces each). Skip the soaking and initial simmer steps, add the canned beans along with 4 cups of water to your pot, and continue with the rest of the recipe. It’s a convenient shortcut that still yields a delicious soup.
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How long does it take to cook the beans from scratch?
After soaking, cooking the beans with aromatics typically takes about 1½ hours on a low simmer until they’re tender. Soaking overnight reduces the cooking time and helps achieve better texture. If using the quick soak method, the overall schedule tightens up, but expect about the same simmer time.
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What if I don’t have white wine for the soup?
No worries—if you don’t have white wine on hand, you can substitute it with extra broth or water with a little splash of lemon juice or vinegar to maintain that acidity. The red wine vinegar in the recipe already adds tang, so balancing with a broth option works well.
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How do I adjust the soup to make it vegan or low sodium?
To make the soup vegan, use vegetable bouillon cubes or broth and skip any dairy garnishes like sour cream. For low sodium, omit the bouillon and use low-sodium broth or just water, then season lightly with salt, tasting as you go. Fresh herbs and spices help keep the flavor vibrant even without added salt.
Final Thoughts
This From Scratch Black Bean Soup Recipe has become one of my kitchen favorites because it’s nourishing, delicious, and comforting all at once. It’s the kind of dish you can come home to on a chilly evening and feel instantly warmed up by. I really hope you’ll enjoy making it as much as I do — it’s easy enough to become a staple, yet special enough to impress anyone who tries it.
Print
From Scratch Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 30 minutes (including soaking)
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Black Bean Soup recipe is made from scratch using dried black beans simmered with aromatic vegetables and spices, then partially blended to create a thick, flavorful soup. Perfect as a comforting meal, it is garnished with fresh herbs and creamy toppings for added texture and brightness.
Ingredients
For the Beans:
- 1 pound dry black beans
- 1 small red bell pepper (halved and seeded)
- 1 small onion (quartered)
- 2 cloves garlic (whole)
- 3 bay leaves
For the Soup:
- 1 tbsp olive oil
- 1 large onion (diced)
- 1/2 cup parsley (chopped)
- 1 red bell pepper (diced)
- 2 medium carrots (diced)
- 5 cloves garlic (minced)
- 1 tbsp red wine vinegar
- 1/4 cup white wine (2 ounces)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon cube (or vegetable bouillon cube)
- 3/4 tsp kosher salt
- Black pepper (to taste)
- Avocado, sour cream, red onions, scallions, chives and/or cilantro (for topping)
Instructions
- Soak the Beans: Rinse the dry black beans and place them in a large pot with about 8 cups of water. For best results, soak the beans overnight to soften them. Alternatively, for a quicker method, cover the pot and bring to a boil, then remove from heat and let the beans soak, covered, for 1 hour.
- Cook the Beans: Drain and discard the soaking water. Add 9 cups of fresh cold water to the pot with the beans. Add 1 small bell pepper, 2 whole cloves garlic, the quartered small onion, and 3 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 1/2 hours or until the beans are tender, stirring occasionally. Add water if needed to keep beans submerged. Once tender, discard the vegetables used to flavor the beans.
- Sauté the Vegetables: While the beans simmer, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the diced large onion, chopped parsley, diced red bell pepper, diced carrots, and minced garlic. Season with 1/2 teaspoon kosher salt and black pepper to taste. Sauté for about 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Vegetables and Seasonings to Soup: After the beans have simmered for an hour, add the sautéed vegetables to the pot. Then add 1/4 cup white wine, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1 teaspoon oregano, and 1 chicken or vegetable bouillon cube. Adjust water levels if necessary. Cover the pot and simmer on low heat for an additional 30 minutes, stirring occasionally.
- Blend the Soup: Remove the bay leaves. Using an immersion blender, partially blend the soup for about 10 seconds to thicken the texture while keeping some chunkiness. If you do not have an immersion blender, transfer about 3 cups of the soup to a blender, puree it, and return it to the pot. Mix well.
- Season and Serve: Taste and adjust seasoning with an additional 1/4 teaspoon salt, pepper, and cumin if desired. Ladle approximately 1 1/4 cups into each bowl. Top with sour cream, diced avocado, chopped red onions, scallions, chives, and/or cilantro according to preference and serve warm.
Notes
- To make this soup with canned beans, skip soaking and cooking the dry beans. Use 4 (15-ounce) cans of black beans instead. Begin at step 3 with the canned beans and 4 cups of water added to the pot. Follow the remaining steps as written. This yields about 9 cups of soup.
- For added spice, try adding 2 or 3 chipotles in adobo sauce or a teaspoon of chili powder for smokiness.
- To reduce sodium, omit the bouillon cube and water; use a low-sodium broth instead.
Nutrition
- Serving Size: 1 1/4 cups (about 300 ml)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
