Pioneer Woman Black Bean Soup

Pioneer Woman black bean soup takes 4 hours and dried black beans, three colorful bell peppers and cumin to make a thick, smoky Tex-Mex soup. Save this easy black bean soup recipe for weeknight dinner, Sunday dinner or cozy fall gatherings, because it's a hands-off, budget-friendly stovetop pot.

Soak the dried beans first, either overnight or with the quick boil-and-rest method, so they cook up creamy and tender. Skip the soak and you'll be simmering for hours while the beans stay stubbornly firm.

Adding the chili powder and cumin only after the beans have simmered for 90 minutes keeps their flavor bright instead of cooked away. Then you finish the pot with fresh avocado, cilantro, lime and crunchy tortilla strips, so every bowl tastes like a Tex-Mex restaurant.

Pioneer Woman Black Bean Soup

0.0 from 0 votes

Course: SoupCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

40

minutes

Calories

290

kcal

Dried black beans simmer low and slow with onion and bell peppers until the broth turns thick and velvety. A final bowl of cool sour cream, avocado and crisp tortilla strips balances the warm spices.

Ingredients

• 1 lb. Dried Black Beans
  

• 4 c. Low Sodium Chicken Broth
  

• 2 c. Water
  

• 3 cloves Garlic, Minced
  

• 1 whole Medium Onion, Diced
  

• 1 whole Red Bell Pepper, Seeded And Diced
  

• 1 whole Green Bell Pepper, Seeded And Diced
  

• 1 whole Yellow Bell Pepper, Seeded And Diced
  

• 1 tsp. Kosher Salt (more To Taste)
  

• 1 1/2 tsp. Chili Powder
  

• 1 1/2 tsp. Cumin
  

• FIXINS
  

• Sour Cream
  

• Avocado, diced
  

• Cilantro Leaves
  

• Lime Wedges
  

• Corn Tortillas Cut Into Strips
  

Directions

• Soak the beans: Cover 1 pound dried black beans with cold water and let them soak overnight. For the quick method, cover them with hot water, boil for 2 minutes, then turn off the heat, cover the pot and let them sit for 1 hour.
• Drain and rinse: Drain the soaked beans in a colander. Then rinse them well under cold water so the pot stays clean and the broth tastes fresh.
• Build the soup: Add the beans, 4 cups low sodium chicken broth, 2 cups water and 3 cloves minced garlic to a medium pot. Then stir in 1 diced onion and the diced red, green and yellow bell peppers, and bring it to a boil before reducing the heat to low.
• Simmer the beans: Cover the pot and simmer for 1 1/2 hours. The beans should be getting soft and the vegetables almost melted into the broth.
• Add the spices: Stir in 1 teaspoon kosher salt, 1 1/2 teaspoons chili powder and 1 1/2 teaspoons cumin. Then cover the pot again so the spices can bloom in the hot liquid.
• Finish simmering: Keep simmering for another 30 minutes to 1 hour, until the liquid reaches the thickness you like. Anywhere from very thick to a thinner soup works, so stop when it looks right to you.
• Taste and adjust: Taste the soup and add more salt or spices if it needs them. Once the seasoning is right, turn off the heat.
• Serve with fixins: Ladle the soup into bowls and top each with the fixins: sour cream, extra diced bell pepper, diced avocado and cilantro leaves. Then add a handful of corn tortilla strips and a lime wedge on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned black beans instead of dried?

You can, but the soup won't have quite the same creamy body, since dried beans release starch as they cook. Use about four 15-ounce cans, drained and rinsed, and simmer for only 30 to 40 minutes so the vegetables soften and the flavors come together.

How long does leftover black bean soup keep?

Store it in an airtight container in the fridge for up to 4 days. It also freezes well for a few months, and it thickens as it sits, so loosen it with a splash of water or broth when you reheat it.

Can I make this soup ahead of time?

Yes, and it tastes even better the next day because the spices have time to settle into the beans. Cook the soup completely, chill it, and reheat gently on the stovetop, then add the fresh toppings right before serving.

Can I make black bean soup in a slow cooker?

A slow cooker works well once the beans have been soaked and drained. Put everything except the toppings in the pot, then cook on low for 8 hours or on high for 4 to 5 hours, until the beans are fully tender.

What's the most common mistake with black bean soup?

Skipping the soak or rushing the simmer leaves you with beans that stay firm in the middle. Salt added too early can also toughen the skins, which is why the seasoning goes in after the first long simmer.