In this easy black bean soup recipe, we’ve suggested using canned beans as a shortcut to keep the cooking time down. If you have time to soak and cook black beans from scratch, they can add a deeper, more complex flavor to the soup. Whichever option you choose, the cooking liquid from the beans can help create a naturally thick and silky texture.
The spices in this recipe are used primarily to add warmth and depth rather than intense heat. Dried oregano and bay leaves also work well here. Season gradually as the soup cooks, tasting before adding more salt, particularly if using canned beans and their liquid. Add acidic ingredients, such as lime juice, toward the end of cooking.
Fresh garnishes, such as chopped cilantro, avocado, lime juice, or a spoonful of sour cream, provide a welcome balance to the richness of the soup when serving.
Though this recipe is built around black beans, a number of types of beans can also be used as the base for creamy, flavorful soups.
Cuban-Style Variation
Cuban-style black bean soup is a classic of Cuban cooking, typically centered around black beans, onion, green bell pepper, and garlic. Pork is commonly added for depth, with ingredients such as ham hock, bacon, or pork shoulder appearing in different recipes.
Bay leaves are frequently added during the cooking process to bring a subtle herbal character to the stew. A splash of red wine vinegar is common in the Cuban take on this dish to cut through the richness of the beans.
Sour orange is often added to the recipe, and the soup is regularly served with a side of white rice, chopped onion, cilantro, and lime for a more filling meal.
How to Get It Creamy Without a Blender
If you don’t have a blender, there are several ways to achieve the soup’s signature creamy texture. Once the beans are tender, mash some against the side of the pot using the back of a wooden spoon or a potato masher. This breaks down the beans and releases their starch into the cooking liquid, naturally thickening the soup.
The cooking liquid from the beans can also help create a silky mouthfeel. Simmer the soup uncovered for five minutes toward the end of cooking to reduce excess liquid and concentrate the flavors.
