Ready in just 30 minutes, our Creamy Black Bean Soup is a delicious blend of black beans, carrots, and spices, making it a hearty, protein-packed, and fiber-rich meal you’ll love!
This is one of my favorite ways to use up some of the oven beans that I love to cook. Sometimes I’ll cook the oven beans and remove what I want to save. Then, I just make this soup in the same pot!
I use my blender to purée the mixture, but if you have an immersion blender, you should definitely use it, as we want this to be a puréed black bean soup base before adding back in the whole beans. If you need one, you can pick up this top-selling, affordable immersion blender from Amazon.
Table of Contents
Reasons to Love This Soup
- Creamy Black Bean Soup recipe is budget-friendly and uses pantry staples.
- It’s a perfect make-ahead meal, as the flavors deepen over time.
- This recipe is great for meal prep, providing several servings for the week.
Recipe Ingredients
- Cumin: Adds a warm, slightly nutty flavor to the beans.
- Chili Powder: Brings a mild heat and smoky undertone.
- Fat-Free Sour Cream: Provides creaminess and a slight tang.
See the recipe card for full information on ingredients and quantities.
Variations
- Spicy Kick: Add more heat and a smoky flavor by replacing regular chili powder with chipotle chili powder, cayenne pepper, or a touch of adobo sauce.
- Garnish Options: Consider adding a dollop of sour cream, chopped cilantro, sliced scallions, diced avocado, shredded cheese, or crispy tortilla strips. These garnishes will add diverse textures and flavors, making each bowl of soup more delightful and satisfying.
- Herbs and Spice Variation: For an extra layer of flavor, add a teaspoon of smoked paprika, a pinch of oregano, and a bay leaf to the soup while it simmers. These herbs and spices will enhance the overall taste of the dish.
How to Make the Black Bean Soup
Step #1: Reserve ½ cup of the whole black beans outside of the pot.
Step #2: Bring the remaining beans, chicken broth, water, carrot, cumin, chili powder, and garlic powder to a simmer over medium heat, stirring occasionally.
Step #3: After about five minutes, reduce the heat to low and transfer the contents of the pot to a blender. Hold the lid tight (the heat from the soup tends to build pressure inside the blender) and pulse the contents until smooth. Alternatively, you can purée the beans directly in the pot with an immersion blender.
Step #4: Return the mixture to the pot and add the reserved whole beans back in (this gives the soup some texture).
Step #5: Stir in half a cup of sour cream until incorporated.
Step #6: Serve topped with a dollop of sour cream, chopped scallions, and a sprinkling of cilantro.
Expert Tips
- Sauté Aromatics: Before adding the broth and beans, sauté the grated carrot in a bit of olive oil. This step enhances their natural sweetness and adds depth of flavor to the soup.
- Adjust Consistency: If the soup is too thick after blending, gradually add more broth or water until you reach your desired consistency. This helps achieve the perfect creamy texture without diluting the flavor.
Frequently Asked Questions
If you don’t have an immersion blender, you can use a regular blender. Just be careful and hold the lid tightly, as the heat from the soup can build pressure inside the blender.
Yes, you can use canned black beans for this recipe. They are a convenient option that significantly reduces prep time.
Add extra veggies like diced bell peppers, celery, zucchini, and corn for more textures and flavors.
Storage Info
To store your Creamy Black Bean Soup, let it cool completely and transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. To freeze, place the leftovers in a freezer-safe container, leaving space for expansion, and freeze for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through.
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Creamy Black Bean Soup Recipe
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Ingredients
- 3 cups black beans - cooked, divided
- 1 carrot - grated
- 1 cup fat free chicken broth - can substitute vegetable broth
- 1 cup water
- 1/2 cup fat free sour cream - plus more for garnish
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- Cilantro and scallions for garnish
Instructions
- Reserve ½ cup of the whole black beans outside of the pot.
- Bring the remaining beans, chicken broth, water, carrot, cumin, chili powder, and garlic powder to a simmer over medium heat, stirring occasionally.
- After about five minutes, reduce the heat to low and transfer the contents of the pot to a blender. Hold the lid tight (the heat from the soup tends to build pressure inside the blender) and pulse the contents until smooth. Alternatively, you can purée the beans directly in the pot with an immersion blender.
- Return the mixture to the pot and add the reserved whole beans back in (this gives the soup some texture).
- Stir in half a cup of sour cream until incorporated.
- Serve topped with a dollop of sour cream, chopped scallions, and a sprinkling of cilantro.
NOTES
Nutrition
Hi Anetta,
Thank you, you have many great recipes on this site. The detail in the nutritional content is awesome but if you could add to portion size that would amazing. Thank you.
Best regards,
Chris