Name: Kickin' Black Bean Soup: Cozy & Fiery Flavor Bomb!
Cook time: 120 min
Total time: 120 min
Ingredients: 3 cups dried black beans (about 1 1/2 pounds); 1 cup dried navy or great northern beans (about 1/2 pound); 1 tablespoon dried onion flakes; 2 teaspoons garlic powder; 2 teaspoons cumin; ¼ -½ teaspoon crushed red pepper flakes (more or less to taste); 2 bay leaves; ½ teaspoon black pepper; 1 tablespoon chili powder; 3 teaspoons chicken bullion

The secret to a truly satisfying black bean soup lies in starting with dried beans; it develops a depth of flavor and a creamy texture that canned beans simply can’t match. This spicy black bean soup recipe transforms simple ingredients into a hearty and flavorful meal, perfect for a warming lunch or a comforting dinner. Crafting a rich black bean soup from scratch allows for complete control over the spice level and seasoning, making it an ideal canvas for personal preference. I’ve found that the combination of cumin and chili powder, balanced with the subtle heat of red pepper flakes, creates an incredibly inviting aroma and taste.

⏱ Time: 120 min

👥 Servings: 6-8

📊 Level: Easy

🥗 10 ingredients

Kickin’ Black Bean Soup: Cozy & Fiery Flavor Bomb!

Black bean soup: cook this comforting and spicy recipe from scratch using dried beans. Perfect for a cozy meal, rich in flavor and easy to prepare.

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Cook Time 2

Total Time 2

Servings: 8

Course: Main Course

Cuisine: Mexican

Calories: 280

Ingredients Method Notes

Ingredients

3 cups dried black beans (about 1 1/2 pounds)
1 cup dried navy or great northern beans (about 1/2 pound)
1 tablespoon dried onion flakes
2 teaspoons garlic powder
2 teaspoons cumin
¼ -½ teaspoon crushed red pepper flakes (more or less to taste)
2 bay leaves
½ teaspoon black pepper
1 tablespoon chili powder
3 teaspoons chicken bullion

Method

Stove Top: Combine all ingredients in a large soup pot with 12 cups of water. Bring to a boil then simmer for 1 ½ to 2 hours, until beans are very tender and the soup is thick. Mash with potato masher or immersion blender if desired. Add additional water if needed.
Pressure Cooker: Combine all ingredients in a pressure cooker with 8 cups of water. Cook on high pressure for 30 minutes. Let the pressure release naturally. Remove bay leaves.
Mash beans with potato masher or an immersion blender if desired. Add additional water if needed.

Notes

– For an even creamier texture, blend about a third of the soup after the beans are tender, then stir it back into the pot. This thickens the soup naturally without adding cream.
– If you find your black bean soup too thick, add warm water or vegetable broth, a quarter cup at a time, until it reaches your desired consistency.
– Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an even creamier texture, blend about a third of the soup after the beans are tender, then stir it back into the pot. This thickens the soup naturally without adding cream.
If you find your black bean soup too thick, add warm water or vegetable broth, a quarter cup at a time, until it reaches your desired consistency.
Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

This spicy black bean soup is a testament to how simple ingredients can create profound flavors. Experiment with your favorite toppings like fresh cilantro, a dollop of sour cream, or a squeeze of lime to make it truly your own. Enjoy this comforting and robust dish!