Black Bean Soup
Beautiful and hardy, Black Bean Soup is a vegetable and protein rich meal that is so good it is almost addictive.
This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.
I am not a huge bean lover. I don’t hate them but I usually only can eat them once or twice and then I am done for awhile. Except burritos, I can always eat burritos, that is until I had this Black Bean Soup. I have shocked myself because we made a huge double batch, ate off of it for a few days and then I turned around and made another huge batch that I have been eating off of for the last 3 days. Here is the kicker, I am not tired of beans yet (enter shocked face)…The richness of this soup coupled with the texture of the corn and bell peppers and then I can’t forget the zesty beef sausage. Top it with creamy sour cream and I am in heaven. Like the kind of heaven where I cherish the last bite and then am sad for a week when it is all gone. I may have an issue…
Tips For Black Bean Soup
- I used Teton Waters Ranch Uncured Jalapeño Cheddar Beef & Pork Bratwurst made with 100% grass-fed beef from Costco. Yes, that is a mouth full. If you don’t use this particular brand try and find a really flavorful beef or pork sausage. Because these sausage have a kick to them I would recommend adding jalapeño to the soup if you don’t use them.
- This recipe uses dried beans but if you prefer to use can beans it will take about 4-5 cans to equal 1 lb of dried beans. Also, you will need to add a small amount (1- 1 1/2 cups) of broth or water to the soup if you use canned beans to make it more of a soup consistency.
- I know it is attractive to just buy canned beans but cooking beans from scratch is incredibly easy. I usually start the beans and then do my chores in the house. Just make sure to stir about once an hour.
- You may need to add a little more water to the dried beans 1/2 way through the cooking process. I usually test a bean for doneness and if it is not tender and the water has evaporated I will add another 1-2 cups. Just note also that the cooking times of dried beans can vary.
- We love fresh garlic in our house so I tend to use quite a bit of it. I highly recommend to use the full amount of garlic unless you absolutely hate the stuff. Dried beans don’t have a ton of flavor and the garlic really helps.
- 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.
Variations of the Recipe
- Vegetarian/Vegan Option-As mentioned earlier, you can easily turn this into a vegetarian or vegan soup by substituting the ground beef and sausages with plant-based alternatives. Use vegetable broth instead of beef broth for an entirely meat-free version.
- Spice It Up- If you love a little heat, consider adding some diced jalapeños or red pepper flakes for an extra kick. You can also experiment with your favorite hot sauce for some added zing.
- Creamy Twist- To make this soup creamy, blend a portion of it (about half) in a blender or with an immersion blender and then mix it back into the pot. This will create a creamy, textured soup without using any dairy products.
- Southwestern Style- Add corn, diced tomatoes, and some lime juice. Top with tortilla chips.
Toppings
Black Bean Soup is incredibly versatile when it comes to toppings. Here are many great options to enhance the flavor and texture of your soup:
- Sour Cream– A dollop of sour cream adds a creamy and tangy contrast to the richness of the soup.
- Chopped Fresh Cilantro– Fresh cilantro leaves bring a burst of freshness and a slightly citrusy note to your soup.
- Diced Avocado- Creamy avocado chunks not only add a delightful creaminess but also a nice buttery flavor.
- Shredded Cheese- Sprinkle some shredded cheddar, Monterey Jack, or queso fresco on top for a cheesy indulgence.
- Lime Wedges- Serve with lime wedges on the side so you can squeeze fresh lime juice over your soup for a zesty kick.
- Crushed Tortilla Chips- For a satisfying crunch, crumble some tortilla chips over your soup. They also add a hint of saltiness.
- Chopped Green Onions- Extra green onions on top provide a mild oniony flavor and a pleasant crunch.
- 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.
Frequently Asked Questions
What kind of sausage works best?
I like spicy jalapeño beef sausage but you can use any precooked smoked beef or chicken sausage you like. Slice it and add it to the simmering soup.
What can I use as a vegetarian or vegan alternative to ground beef and sausages?
For a meatless version of this soup, you can use plant-based ground beef or crumbles, such as those made from mushrooms, lentils, or textured vegetable protein (TVP). For sausages, look for vegetarian or vegan sausages in your local grocery store. These options will give you a delicious and cruelty-free Black Bean Soup.
Can I make this soup in advance and freeze it?
Yes, this soup freezes beautifully. After preparing it, let it cool to room temperature, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator and reheat on the stove or in the microwave.
Can I use regular diced tomatoes?
While fire-roasted tomatoes add a smoky flavor, regular diced tomatoes will work just fine. If you want to replicate the smokiness, consider adding a dash of smoked paprika to the soup.
Ingredients
- 1 lb dried black beans
- 5-6 cups water
- 2 tbsp oil
- 3/4 lb ground beef *fat % of your choosing *fat % of your choosing
- 8 beef sausages 6oz precooked packages of jalapeño beef sausage *see tip #1 above
- 1 med brown onion *diced, about 2 cups
- 3-4 garlic cloves *minced or crushed *minced or crushed
- 1 lg yellow or orange bell pepper *roughly diced
- 8 oz frozen corn
- 1 can 14-15 oz diced fire roasted tomatoes *with juice
- 1 tsp cumin
- 1/2 tbsp coriander
- Juice of 2 limes *about 2 tbsp
- salt & pepper to taste
Garnish
- Sour cream
- green onions *diced
Instructions
- Rinse black beans thoroughly in a colander & place in a stockpot. Cover beans with water and bring to a boil. Once boiling stir and lower temperature to lowest heat setting. Cover pot and simmer for approximately 3 hours or until beans are tender, making sure to stir once an hour. Do not discard liquid from beans.
- When beans are tender heat a large frying pan over medium/high heat. Add oil and sauté onions until sweating. Add hamburger and thoroughly cook, stirring consistently. Add garlic and bell pepper and continue cooking until pepper is tender.
- Meanwhile, add diced tomatoes with liquid, cumin, coriander and lime juice to beans. Cut sausage and add to beans. Add ground beef mixture and frozen corn. Raise heat and simmer for about 15 mins.
- Salt & 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. ????