Easy Black Bean Soup
My Easy Black Bean Soup is the perfect spooky weeknight dinner for Halloween!
JUMP TO RECIPE
My Easy Black Bean Soup can easily be a meatless Monday option, and is perfect for your spook-tacular Halloween dinner too! While my Easy Black Bean Soup recipe is traditionally made with apple wood smoked bacon, you can easily omit this ingredient to make it a great vegetarian meal, for your meatless Mondays. It also holds beautifully on the stove top while you answer the door during trick or treat on Halloween night. So ‘cue up a haunting good movie, light up your jack lanterns and get your candy bowls ready.
For this recipe you will want to start by sauteing up your rough chopped onions, bell peppers, and garlic in 2 tbsp of olive oil for 5 minutes. If you are using bacon drippings, which adds more flavor, you will want to omit the oil and simply saute your bacon first, then utilize the bacon grease for this step.
Next, stir in your drained black beans and fire roasted tomatoes. Followed by your vegetable stock, ketchup, Worcestershire sauce, and chili powder. You can also use a smoky BBQ sauce in place of the ketchup to zest things up a bit if you like, this is a trick I do all the time. Then lightly stir to mix. Cook for 30-45 minutes on the stove top or you can use your Instant Pot and set to cook on High Pressure, manual cook for 12 minutes.
Easy Black Bean Soup
Equipment
- 1 Stock Pot
- 1 Instant Pot optional
- 1 Potato Masher
- 1 Measuring Cup
- 1 Set Measuring Spoons
- 1 Knife
- 1 Cutting Board
Ingredients
- 10 slices Applewood Smoked Bacon optional, omit for a Vegetarian Meal
- 2 tsp Garlic Minced
- 15 oz Black Beans we like the spicy version for more flavor- if using these only lightly drained to keep some of the flavor
- 1 Onion Chopped
- 1 Bell Pepper Chopped
- 2 tbsp Olive oil *not needed if you are using bacon grease
- 32 oz Vegetable Broth
- 14.5 oz Diced Tomatoes, drained Fire Roasted or also great!
- 2 tbsp Heinz Ketchup A Smoky BBQ Sauce can be substituted for added flavor
- 2 tsp Worcestershire Sauce
- 2 tbsp Chili Powder
- 1/2 cup Cheddar Cheese Garnish
- 1/2 cup Sour Cream Garnish
- 4 tbsp Cilantro Garnish
Instructions
- If you are choosing to use bacon, cut slices in the chunks.
- Lightly saute' in the bottom of your stock pot. OR- Set you Instant Pot to saute' and cook for 7-8 minutes, until done.
- Use the bacon grease to saute' your onions, peppers and garlic for 5 minutes. NOTE- If you are NOT using bacon add 2 tbsp oil to Instant Pot for the saute method.
- Next add in your beans, light drained, and tomatoes. Add in your broth to the fill line and stir in Ketchup, Worcestershire, and chili powder. Cook for 30-40 minute over low heat on the stove top.
- For Instant Pot- Place lid on Instant Pot, and cook at high pressure for 12 minutes. Once cooking is complete, quick vent your Instant Pot.
- When finished use a hand held blender or potato masher for a smoother texture.
- Garnish with sour cream, cheddar cheese and cilantro (optional)
Once you are finished cooking you can either leave the soup extra chunky or for a smoother texture, you can use a handheld blender or potato masher to break down the beans. (I have also taken half the soup and put it into a blender on emulsify; to really make it super thick & creamy and then add it back in to pot and give it quick stir). Serve up with your favorite toppings: like sour cream, cheddar cheese, jalapenos, or cilantro.
*We love to make a semi homemade version of Garlic Cheddar Bay cheese biscuits or my homemade Peach Muffins to serve with this soup. Just depends on if you like sweet or savory biscuits.
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This looks soooo good and perfect for the cold weather headed our way!
I’ve never made black bean soup. This seems so easy and looks like some good comfort food!
Love soup season! This looks so good!
Thank you, it is so easy too and holds well if you get busy.
I agree it is great year round sometimes I add a scoop of saffron rice to mix it up a bit, which is so good.
My go to comforter food has always been soup too! This ones is good and hearty and can be vegan is needed in a flash which is handy.
This bean soup is so easy to make and so comforting. Perfect to whip up a big batch to have on hand for lunch through the week.
It is super yummy too! We make it year round but it is also a seasonal favorite as well! Enjoy!
Artificial ingredients in canned soups make me want to cook up my own, this recipe is great, thanks!
Very good recipe and it will be beneficial to anybody who utilizes it, including yours truly 🙂 Keep up the good work, looking forward to more posts.
I appreciate your work, thank you for all the great posts.
This looks scrumptious I can not wait to give it try myself. The recipe looks super easy and like I could actually do it so I will.
Oh yum I love a good black bean soup, this looks and sounds delicious.
Short but powerful — great advice presented clearly for this recipe, thank you.
I am always looking for easy weeknight dinners with late night practices at the ball field. This seems hearty yet delicious for these fall and winter months.
I used to love the black bean soup at Ruby Tuesdays and have been looking for a good recipe I will give yours try in hopes to find a replacement for it. Thank for the share.
Love this recipe looks super simple, thanks for sharing.
My mom used to make this for us all the time, so I am super stoked about finding a homemade recipe for the holidays, thanks!
I just like the helpful information you provide in your articles, thanks
Great information shared.. really enjoyed reading this post thank you author for sharing this post .. appreciated
This recipe looks delightful, I might explode trying to fit sour cream, cheese, cilantro *and* bacon all in one bowl, but I will certainly try. The instructions for blending are particularly amusing using the emulsify setting sounds like a new yoga pose. And I can’t wait to try a semi homemade Garlic Cheddar Bay biscuits? Now I’m picturing a culinary battle between the sweet and savory version on my plate! Can’t wait to dive into this soup adventure!
This black bean soup recipe is just the ticket for chilly weather! The idea of blending half the soup for that extra creamy texture, Genius! Can’t wait to serve it with my own handmade soup bowls – maybe topped with a sprinkle of cilantro. Thanks for the delicious inspiration!
OMG, Jen, this soup sounds like a party in a pot, seriously hearty and full of flavor! The instructions are super clear, even for the Instant Pot wizards like me. Can’t wait to whip this up, maybe swap the bacon for some extra veggies since I’m trying to be slightly healthier. Thanks for the fantastic recipe and the links to more fall goodies; my tummy is already doing cartwheels! 🍲😄
This black bean soup recipe sounds delightful! However, I do have a *slight* concern about using a hand-held blender, it might just be overkill for soup, unless you’re aiming for a smoothie-like consistency. Perhaps the potato masher will suffice with less mess, more rustic charm! But really, the addition of cilantro is a game-changer; I can’t imagine enjoying this without it. Thanks for sharing this hearty, easy comfort food!
You’re so awesome! I don’t believe I have read a single thing like this before. So great to find someone with some original thoughts on recipes. Really.. thank you for starting up this website, it is something that is needed on the internet, someone with a little originality!
This recipe is too easy! Its like my grandmas cooking. The instructions are crystal clear – can’t ask for more than that! Garnishing with sour cream and cilantro? Now that’s a Southern twist I can get behind! Thanks for the chuckle and the soup recipe that’s easier than solving a Rubiks Cube in the dark. Definitely pinning this for later… and maybe for now, while the instant pot does all the work!
I thought this was a really nice post for the fall and I learned something totally new for cooking easy meals during the week.
Nice post. I learn something totally new on how to make this soup, by blending it up to make it smoother.