Black Bean Soup

Black Bean Soup

This Black Bean Soup is the ultimate "pantry win" for those weeknights when the fridge looks empty, but you still want a meal that feels intentional and hearty. By leaning on staples like canned black beans and frozen corn, you bypass the hours of soaking and prep work without sacrificing that deep, slow-cooked flavor.

Why This Recipe for Black Bean Soup Works

The secret lies in the foundation of minced onion and red bell pepper, which provide a fresh aromatic base, while a hit of tomato paste and chili powder creates a smoky, spicy flavor that tastes like it’s been simmering all afternoon.

You can use the stock of your choice. Prefer ham stock for this recipe because I think it complements the chili powder.  Feel free to substitute chicken or vegetable stock. 

The best part? It’s a true 30-minute meal. While it's satisfying right off the stove, this is one of those rare dishes where the flavors continue to meld and deepen overnight, making it even better the next day.

Perfect Pairings & Toppings

To turn this simple soup into a full spread, consider adding a bit of crunch or creaminess to the table:

• The Toppings: A dollop of sour cream or Greek yogurt, sliced avocado, pickled jalapeños, or a squeeze of fresh lime to cut through the richness.

• On the Side: Warm cornbread with honey butter, crispy tortilla chips, or a simple cheese quesadilla for dipping.

• For Extra Heartiness: Serve it over a scoop of fluffy white rice or stir in some leftover shredded chicken.

Enjoy!