Skip to main content New<> this month
Get the Allrecipes magazine

Black Bean Soup from Scratch

Rated as 4.5 out of 5 Stars

"This black bean soup from scratch is delish."
Added to shopping list. Go to shopping list.


12 h 50 m servings 270
Original recipe yields 7 servings


{{model.addEditText}} Print
  1. Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
  2. Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
  3. Blend onion and bell pepper in a food processor until smooth.
  4. Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

Nutrition Facts

Per Serving: 270 calories; 4.9 43.5 14.6 < 1 678 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

I didn't have any chicken bouillon, so I used 14 oz chicken stock, which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the...

We prefer our black bean soup spicy and chunky. So I diced the peppers and onions, added a jalapeño and sautéed them before adding them to the beans. I decided to garnish with a spoonful of sals...