Black Bean Soup
This black bean soup combines brothy canned beans with aromatic spices and smoky chipotle peppers in adobo, then pureed halfway through cooking to achieve a naturally creamy texture without cream.
Total
2h 50mServings
4Ingredients
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9 Ingredients
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Instructions
- 1
Divide onion, garlic, black beans, cumin, coriander, salt, chipotle peppers, oil, and broth between two Suvie pans, stirring to incorporate (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans). Insert both pans into your Suvie, input settings, and cook now or schedule.
- 2
After the cook, remove 1 pan from your Suvie and transfer the contents to a food processor or blender and pulse until semi-smooth.
- 3
Remove second pan from your Suvie. Transfer beans from food processor to a large bowl and stir in remaining beans. Season soup to taste with salt and pepper. Divide the soup between 4 bowls and garnish with your favorite toppings.
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Tips & Notes
Pro tips
- Toast the cumin and coriander briefly in the pot before adding aromatics to deepen their flavor.
- Puree exactly half the soup for the best texture—too much loses the chunky bean bite, too little feels thin.
- Mince the chipotle peppers finely and stir them in during the last 5 minutes if you prefer a chunkier texture rather than fully incorporated smoky flavor.
- Taste and adjust salt after pureeing, as the reduction concentrates existing seasoning.
Substitutions
- Vegetable broth → chicken or beef broth (note: adds richness, no change to vegetarian status if using vegetable)
- Chipotle peppers in adobo → 1 tsp smoked paprika + ½ tsp cayenne (note: less complex smoke but similar heat)
- Ground cumin and coriander → 1½ tsp store-bought taco seasoning (note: adds additional spices, may alter flavor profile)
Storage & make-ahead
Store in an airtight container in the refrigerator for up to 5 days; reheat on the stovetop over medium heat, adding extra broth if needed to reach desired consistency.
Common Questions
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker: add all ingredients and cook on low 6–8 hours or high 3–4 hours. For Instant Pot: sauté onion and garlic, add remaining ingredients, pressure cook 15 minutes, then puree half as directed.
How spicy is this soup?
Mild to moderate heat from 1½ tbsp chipotle peppers in adobo. Reduce to 1 tbsp for less spice or omit seeds from peppers; increase to 2 tbsp for more heat.
Can I freeze this soup?
Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.
What can I serve with black bean soup?
Pair with cornbread, lime crema, diced avocado, crispy tortilla strips, fresh cilantro, or a simple salad.
Can I use dried black beans instead of canned?
Yes. Soak 1 cup dried beans overnight, drain, and simmer 1.5–2 hours until tender before adding to the recipe. You may need extra broth.
