Black Bean Soup (from Dry)

This is a simple, spicy, and thick black bean soup that is great on it’s own. Or you can cook it a bit thicker. It doubles as a delicious dip for chips or for burritos.

This is the version to make it from dried black beans. For canned, see this version.

If you have the time, this version is great because it ends up with much creamier beans. And it has way less salt for the same amount of flavor.



First, sort through the beans, removing any damaged beans or other material. Add the beans to a large mixing bowl and cover with water. The beans will roughly double in size, so use about double the water so that the beans stay covered.

After letting the beans soak overnight in the refrigerator, drain the liquid and add them to a large pot. Add new water and start to simmer the beans.

Add half an onion (simply halved, leaving the root attached), 5 whole garlic cloves, and everything else into the pot. Then, bring to a boil and let simmer for 2 hours, stirring occasionally. After about an hour and a half when the onion starts to fall apart, take it out.

Stop when the mixture reaches the consistency you want: from a thinner soup to a semi-firm dip to a fully firm paste. When making a paste, you’ll have to stir event more frequently as the mixture firms.

I like to leave the beans unmashed. Mashing some beans as you go helps to thicken. Or, you can blend the whole thing at the end for a fully smooth texture.

It makes 12 servings.


Alternatively, you can cook in a pressure cooker for 30 minutes and let release naturally for 20 minutes.

Since the dried black beans have no salt, this recipe adds a lot more than the canned version. But in the end, the dried recipe ends up with way less salt while still tasting great!