This delicious Pioneer Woman Black Bean Soup is a quick, hearty, and nutritious meal, perfect for cozy nights. Made with simple pantry ingredients like dried beans, bell peppers, and spices, it’s a flexible recipe you can easily customize. Top it with creamy avocado, crispy tortilla strips, and fresh lime for an extra burst of flavor!
Ingredients Needed:
- 1 pound dried black beans
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 teaspoon kosher salt (adjust to taste)
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
Fixins:
- Sour cream
- Diced avocado
- Fresh cilantro leaves
- Lime wedges
- Corn tortillas, cut into strips
How To Cook Black Bean Soup:
- Soak the Beans: Place the beans in a bowl or pot and cover with cold water; soak overnight. Alternatively, add beans to a pot, cover with hot water, and bring to a boil. Boil for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse with cold water.
- Cook the Soup: In a medium pot, add the soaked beans, chicken broth, water, diced onion, and all bell peppers. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours.
- Season the Soup: Add kosher salt, chili powder, and cumin. Stir, cover, and continue simmering for an additional 30 minutes to 1 hour, until the soup reaches your desired consistency.
- Serve: Spoon the soup into bowls and add your favorite fixins—sour cream, diced avocado, cilantro, tortilla strips, and a lime wedge for a fresh finish.
Recipe Tips
- Soak Beans Properly: For the best texture, let the beans soak overnight. This helps them cook faster and gives a softer, creamier consistency. If you’re in a rush, try the quick-soak method, but the overnight soak works best.
- Adjust Salt Carefully: Start with a small amount of salt and taste as you go. As the soup cooks, flavors intensify, so adding too much at once can make it overly salty.
- Simmer to Desired Thickness: After the initial cook, check the thickness. If you like it thicker, simmer a bit longer uncovered. For a thinner soup, add a little more broth or water.
- Use Fresh Spices: Chili powder and cumin lose flavor over time, so try to use fresh spices for the best taste. This will make a big difference in the soup’s overall warmth and depth.
- Add Fixins Just Before Serving: Add sour cream, avocado, cilantro, and lime just before serving. This keeps the toppings fresh and flavorful, adding a delicious contrast to the hot soup.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Black Bean Soup to an airtight container and refrigerate for up to 4 days.
- Freeze: Place leftover Black Bean Soup in a freezer-safe container, leaving space at the top for expansion. Freeze for up to 3 months. When ready to use, thaw it in the fridge overnight, then reheat on the stove until warmed through.
- Reheating: Warm leftover Black Bean Soup on the stove over medium heat, stirring occasionally until heated through, or microwave it in a microwave-safe bowl in 1-minute intervals, stirring between each.
Nutrition Facts
Serving Size: 1 cup (245 grams)
- Calories: 91
- Total Fat: 1.3 g
- Saturated Fat: 0.34 g
- Cholesterol: 0 mg
- Sodium: 473 mg
- Potassium: 303 mg
- Total Carbohydrate: 15.4 g
- Dietary Fiber: 6.8 g
- Sugars: 2.5 g
- Protein: 4.8 g
More Pioneer Woman Recipe:
- Pioneer Woman Sherried Tomato Soup
- Pioneer Woman Potato Leek Soup
- Pioneer Woman Tomato Soup
- Pioneer Woman Potato Soup
- Pioneer Woman Chicken Taco Soup
Pioneer Woman Black Bean Soup
Description
This delicious Pioneer Woman Black Bean Soup is a quick, hearty, and nutritious meal, perfect for cozy nights. Made with simple pantry ingredients like dried beans, bell peppers, and spices, it’s a flexible recipe you can easily customize. Top it with creamy avocado, crispy tortilla strips, and fresh lime for an extra burst of flavor!
Ingredients
Fixins:
Instructions
- Soak the Beans: Place the beans in a bowl or pot and cover with cold water; soak overnight. Alternatively, add beans to a pot, cover with hot water, and bring to a boil. Boil for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse with cold water.
- Cook the Soup: In a medium pot, add the soaked beans, chicken broth, water, diced onion, and all bell peppers. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours.
- Season the Soup: Add kosher salt, chili powder, and cumin. Stir, cover, and continue simmering for an additional 30 minutes to 1 hour, until the soup reaches your desired consistency.
- Serve: Spoon the soup into bowls and add your favorite fixins—sour cream, diced avocado, cilantro, tortilla strips, and a lime wedge for a fresh finish.
Notes
- Soak Beans Properly: For the best texture, let the beans soak overnight. This helps them cook faster and gives a softer, creamier consistency. If you’re in a rush, try the quick-soak method, but the overnight soak works best.
- Adjust Salt Carefully: Start with a small amount of salt and taste as you go. As the soup cooks, flavors intensify, so adding too much at once can make it overly salty.
- Simmer to Desired Thickness: After the initial cook, check the thickness. If you like it thicker, simmer a bit longer uncovered. For a thinner soup, add a little more broth or water.
- Use Fresh Spices: Chili powder and cumin lose flavor over time, so try to use fresh spices for the best taste. This will make a big difference in the soup’s overall warmth and depth.
- Add Fixins Just Before Serving: Add sour cream, avocado, cilantro, and lime just before serving. This keeps the toppings fresh and flavorful, adding a delicious contrast to the hot soup.
Pioneer Woman Black Bean Soup