This Creamy Black Bean Soup transforms simple pantry ingredients into a rich, velvety bowl of comfort. This creamy black bean soup reimagines simple canned beans into a bowl of comfort and flavor.
Canned black beans are simmered with sweet onions, paprika, herbs and broth. The ingredients are blended together and topped with fresh garnishes like pickled red onions and sour cream to lighten it up. This velvety and flavorful soup celebrates the staple of every Cuban kitchen – black beans.
Although the canned beans are already cooked, simmering them for 15-20 minutes will allow them to absorb the seasonings and soften even more. This will guarantee the soup is smooth and creamy.
Unlike our Easy Black Beans Recipe with canned beans and our Traditional Black Bean Recipe that uses dried beans, this soup has a different flavor. It’s subtle yet very powerful. It comes from the onions, broth, herbs and paprika that really help the bean shine. .
Jump to RecipeWhat to Serve Your Black Bean Soup
- Cuban Toast with Butter
- Yuca Fries
- Tostones
- Boneless Pork Chops
- Bistec Palomilla
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made with pantry staples
- Rich and creamy without heavy cream
- Great for meal prep
- Freezer friendly
- Naturally vegetarian with vegetable broth
Our Tips:
- We use Kirby black beans for this recipe. They come with “creole seasoning” and don’t need to be drained for the recipe.
- You can roughly chop your vegetables because you are going to blend the soup.
- If you want to keep the soup chunky, you can blend a portion of the soup so it’s thicker and creamier. Just don’t forget to dice all the veggies evenly and on the smaller side since they won’t all be blended up.
- Substitute chicken broth with vegetable broth if you want to keep it vegetarian.
- An immersion blender makes it easy to smooth out, but you can use a traditional blender or vitamix to blend. If you are using a blender, cool down the beans after they have been simmering. When blending any hot mixture, use a towel to cover the blender instead of using the blender’s top. The hot steam needs a place to escape or the hot liquid will pop open the top.
FAQ
Can I freeze black bean soup?
Yes! Freeze for up to three months.
Can I use dried black beans?
Yes, but cook them completely before making the soup. We have instructions for that on our Traditional Black Beans Recipe
Can I make it vegetarian?
Absolutely. Simply substitute vegetable broth for chicken broth.
How do I make it thinner?
Add additional broth until you reach your desired consistency.
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All Our Soup Recipes Are Right Here
Creamy Black bean soup
Course: Soups, AppetizersCuisine: CubanDifficulty: Easy4
servings10
minutes30
minutesIngredients
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2 cans of black beans
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2 tablespoons of olive oil
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1 large yellow onion, roughly sliced
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1 carrot, roughly chopped
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1 teaspoon of paprika
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2 tablespoons of vino seco
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2 cups of chicken broth
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¼ cup of parsley
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2 bay leaves
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Salt and freshly cracked pepper
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Garnish: pickled red onions, cilantro, sour cream or shredded queso blanco
Directions
- In a large pot add the oil, onions and carrots. Season with salt, cracked pepper and paprika. Cook on medium low until they are soft and translucent, but you don’t caramelize them. This will take around 7 minutes.
- Add the vino seco, broth and bay leaves. Turn the heat to high. Once it boils, cover the pot and turn the heat to low. Simmer for 15 to 20 minutes.
- Turn off the heat, and remove the bay leaves.
- If you are using an immersion blender, blend the black beans until they are completely smooth. If you need more liquid you can add more broth or water. If you are using a blender then let the soup cool before putting it into the blender.
- Taste the soup for seasoning. Adjust if necessary. Ladle into bowls and garnish.
