I love this recipe because it’s simple yet loaded with bold flavors. The combination of chipotle peppers, cumin, and coriander gives it that deep, smoky richness that makes it taste like it simmered all day. Using dried black beans keeps the texture hearty and rustic, while a quick blend at the end makes it creamy without adding any dairy. It’s high in protein, fiber, and full of wholesome ingredients, making it a healthy, filling meal that I can prep once and enjoy for days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 2 medium yellow onions, diced (1 1/2 cups) 1 red pepper, diced (1 cup) 3 to 4 medium carrots, diced (1 1/2 cups) 2 tablespoons minced garlic (6 cloves) 2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground coriander Salt and pepper 1 (16-ounce) bag dried black beans 8 cups chicken stock or vegetable stock/broth 2 heaping tablespoons chipotle peppers in adobo sauce (with some sauce) 1 bay leaf 2 tablespoons fresh lime juice Toppings as desired (such as chopped cilantro, avocado, sour cream) Tortilla chips or tortilla strips, optional, for serving
Directions
For quicker prep, I give the onion, red pepper, and carrots a coarse chop and pulse them in a food processor with the garlic until finely diced.
I set the Instant Pot to sauté mode (or use a pot if cooking on the stove). I heat olive oil, then add the onion, pepper, and carrot. I cook for about 8–10 minutes until softened, seasoning with 2 teaspoons of salt and 1/2 teaspoon of pepper.
I add the minced garlic, paprika, garlic powder, cumin, oregano, and coriander, then sauté for another minute until fragrant.
I stir in the rinsed black beans, stock, chipotle peppers with sauce, and the bay leaf. I secure the lid, set the valve to seal, and cook on manual mode for 45 minutes (it takes about 15–20 minutes to come to pressure).
Once cooking is complete, I let the pressure release naturally for 30 minutes before manually releasing any remaining pressure.
I open the lid, remove the chipotle peppers and bay leaf, and discard them. I scoop out about 4 cups of soup and blend it in a blender until smooth. Then I pour the blended soup back into the pot and stir it all together.
I add fresh lime juice and taste to adjust salt and pepper. I usually add a bit more salt to make the flavors pop.
I ladle the soup into bowls and serve with diced avocado, sour cream, cilantro, and tortilla chips.
Servings and Timing
This recipe makes about 6 servings and takes around 1 hour and 30 minutes total, including 20 minutes of prep, 45 minutes of cooking, and 25 minutes for pressure release.
Variations
I sometimes use vegetable broth to keep it vegan or add cooked shredded chicken for extra protein. For a spicier version, I blend one of the chipotle peppers into the soup instead of removing it. I also love adding a handful of corn or roasted red peppers for extra texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for 4–6 days. To reheat, I warm it on the stove over medium heat, stirring occasionally until hot. It also freezes beautifully for up to 3 months. When reheating frozen soup, I thaw it overnight in the refrigerator and then heat it on the stove or in the microwave.
FAQs
Can I use canned black beans instead of dried?
Yes, I can substitute 3 cans of drained and rinsed black beans, but I reduce the cooking time to 10–15 minutes in the Instant Pot.
How spicy is this soup?
It has a mild smoky heat from the chipotle peppers, but I can easily adjust by adding more or less according to my taste.
Can I make it in a slow cooker?
Yes. I sauté the vegetables and spices first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4 hours, until the beans are tender.
How do I make it creamier?
I blend more of the soup or stir in a splash of coconut milk or cream before serving.
Can I use canned chipotle powder instead of whole peppers?
Yes, I use 1 to 2 teaspoons of chipotle chili powder for a similar smoky flavor.
What should I serve with black bean soup?
I love serving it with tortilla chips, cornbread, or a side of white rice.
How do I thicken the soup if it’s too thin?
I blend more of the beans and vegetables or simmer uncovered for a few extra minutes to reduce the liquid.
Can I make this soup oil-free?
Yes, I skip the olive oil and sauté the veggies in a splash of broth instead.
Is this soup vegan?
It can be easily made vegan by using vegetable stock and skipping dairy-based toppings.
Can I double the recipe?
Yes, I double it if I’m feeding a crowd or meal prepping, but I make sure not to exceed the max fill line in the Instant Pot.
Conclusion
This Black Bean Soup is one of those comforting recipes I turn to when I want something hearty, flavorful, and healthy. I love how the rich spices, smoky chipotle, and creamy beans come together into a perfect bowl of comfort. Whether I make it in the slow cooker or Instant Pot, it’s an easy, nourishing meal that never disappoints.
A hearty, smoky, and nourishing Black Bean Soup made with dried black beans, chipotle peppers, and aromatic spices. Naturally creamy without dairy, this protein-packed soup is perfect for cozy weeknights and meal prep, whether made in the Instant Pot or slow cooker.
Ingredients
2 tablespoons Olive oil
2 medium Yellow onions, diced (1 1/2 cups)
1 Red bell pepper, diced (1 cup)
3–4 medium Carrots, diced (1 1/2 cups)
2 tablespoons Minced garlic (6 cloves)
2 teaspoons Paprika
2 teaspoons Garlic powder
2 teaspoons Ground cumin
1 teaspoon Dried oregano
1 teaspoon Ground coriander
Salt and pepper, to taste
1 (16-ounce) bag Dried black beans
8 cups Chicken stock or Vegetable stock
2 heaping tablespoons Chipotle peppers in adobo sauce (with some sauce)
Tortilla chips or tortilla strips, for serving (optional)
Instructions
Set the Instant Pot to sauté mode (or use a pot if cooking on the stove). Heat olive oil, then add diced onion, bell pepper, and carrots. Cook for 8–10 minutes until softened, seasoning with 2 teaspoons salt and 1/2 teaspoon pepper.
Add minced garlic, paprika, garlic powder, cumin, oregano, and coriander. Sauté for 1 minute until fragrant.
Stir in rinsed black beans, stock, chipotle peppers with sauce, and bay leaf. Secure the lid, set valve to seal, and cook on manual mode for 45 minutes (it will take 15–20 minutes to come to pressure).
Let the pressure release naturally for 30 minutes before manually releasing any remaining pressure.
Remove the chipotle peppers and bay leaf. Scoop out about 4 cups of soup, blend until smooth, and return to the pot. Stir to combine.
Add fresh lime juice and adjust salt and pepper to taste.
Ladle into bowls and top with cilantro, avocado, sour cream, and tortilla chips if desired.
Notes
Use vegetable broth to make the soup vegan.
For a spicier flavor, blend one of the chipotle peppers into the soup.
Add corn, roasted red peppers, or cooked chicken for variety.
To make it creamier, stir in coconut milk or blend more of the soup.
Freezes well for up to 3 months; thaw and reheat before serving.
