Black bean soup
Easy black bean soup is a thick, smoky bowl made from canned beans. Onion, garlic and cumin build the flavor. Mashing some of the beans makes it creamy without any cream. Lime, cilantro and yogurt finish it in about 25 minutes.
- 25 minTotal time
- 2Servings
- 380kcal / serving
- 19 gProtein
The science: why this works
Why mashing the beans thickens the soup
Beans are full of starch and fiber. Mashing about half of them against the pot releases that starch into the broth, which thickens the soup naturally and leaves some whole beans for texture. No flour or cornstarch is needed, which keeps the recipe simple.
Learn: How starch thickens sauce →Why cumin and chili are fried first
Spice flavors dissolve in oil more than in water. Stirring the cumin, garlic and chili flakes in hot oil for 30 seconds spreads their taste evenly and avoids a raw spice flavor. Heat also drives off the harsh, dusty edge that raw spice powder can have.
Learn: Bloom spices in hot oil →Why lime lifts the soup
Beans are earthy and rich. Lime juice adds acid that cuts through the heaviness and wakes up the other flavors. A little goes a long way. Salt and acid work together, and a pinch of each wakes up a dish.
Learn: Lime and salt in seasoning →Black bean soup
25 minutes · 2 servings · Mexican · Soup
Ingredients
Makes 2 servings
- 2 cans(400 g each) black beans, drained
- 1onion, diced
- 2 clovesgarlic, chopped
- 1 tspcumin
- 500 mlvegetable broth
- 1lime
- 1 handfulcilantro, chopped
- 2 tbspyogurt
- 1 tbspolive oil
- 1 pinchchili flakes
Method
Tips for the best result
- Drain the beans but do not skip tasting, since canned beans vary in saltiness.
- Use the back of a fork against the pot side for fast mashing.
- Add the lime off the heat to keep it fresh.
Swaps
- Swap the yogurt for sour cream or a spoon of avocado.
- Swap the cilantro for green onion or parsley.
- Swap the chili flakes for a pinch of smoked paprika for smoky flavor without heat.
Storing and reheating
Refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months. It thickens when cold, so add a splash of water and reheat to 165°F (74°C).
Black bean soup: questions
How do you make black bean soup thicker?
Mash more of the beans or simmer it a few more minutes. The bean starch thickens it naturally.
Can I blend black bean soup?
Yes, an immersion blender makes it smooth. This recipe leaves some beans whole for texture.
Is black bean soup high in protein?
Yes, beans are a good plant protein source. The yogurt on top adds a little more.
