Easy Black Bean Soup Recipe – The Pioneer Woman
A warming blend of pantry staples that you can customize for any occasion.
There’s something so comforting and versatile about a good black bean soup. It’s the kind of meal that works for a quick weeknight dinner, a hearty lunch, or even for weekend entertaining. The Pioneer Woman’s recipe is easy to master, packed with flavor, and endlessly adaptable to your tastes. Let’s dive into how Ree Drummond takes these simple, nutritious black beans and turns them into something you’ll want to make again and again.
Why Black Bean Soup?
Black bean soup is a staple in many cuisines, from the American Southwest to the Caribbean and Latin America. It’s naturally high in fiber and plant-based protein, making it a filling, nutritious choice. Plus, it’s a blank canvas for toppings and garnishes, so you can make it as simple or as creative as you like.
Ingredients for Pioneer Woman’s Black Bean Soup
Here’s what you’ll need for this classic recipe:
- 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 (more to taste)
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
Optional Garnishes & Fixins
- Sour cream
- Avocado, diced
- Cilantro leaves
- Lime wedges
- Corn tortillas, cut into strips
- Extra diced bell peppers
Step-by-Step Cooking Instructions
Prepping the Beans
Start by soaking your dried black beans. You have two options:
- Overnight soak: Place beans in a bowl and cover with cold water overnight.
- Quick soak: Add beans to a medium pot, cover with hot water, and bring to a boil. Boil for just 2 minutes, then turn off the heat, cover, and let sit for 1 hour.
After soaking, drain the beans and rinse them with cold water.
Cooking the Soup
- In a medium pot, add the rinsed beans, chicken stock, water, onions, and bell peppers.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours.
- Stir in the salt, chili powder, and cumin. Cover and simmer for another 30 minutes to 1 hour, or until the beans are tender and the liquid reaches your desired consistency—thick or thin, it’s your call.
- Taste and adjust seasoning, adding more salt or spices if needed.
Serving Suggestions
Ladle the soup into bowls and let everyone add their favorite toppings. Avocado, sour cream, extra bell peppers, cilantro, lime wedges, and crispy tortilla strips are all delicious options. Feel free to customize your bowl!
What’s the Difference Between Black Beans and Black Bean Soup?
The Pioneer Woman playfully muses about the difference between black beans and black bean soup. Really, black bean soup is the next level—where beans are simmered with aromatics and seasonings until the flavors meld, and the soup can be as smooth or as chunky as you like. It’s a whole experience, not just a side dish!
How to Make It Your Own
The beauty of this recipe is its flexibility. Here are some ways to personalize your black bean soup:
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Add protein: Stir in cooked, shredded chicken, crumbled sausage, or diced ham.
- Spice it up: Add chopped jalapeños or a pinch of cayenne for extra heat.
- Blend it: For a smoother soup, use an immersion blender to puree part (or all) of the soup.
- Serve with sides: This soup pairs beautifully with white rice, cilantro-lime rice, or even a simple green salad.
What others are reading
Why This Recipe Works Any Day, Any Occasion
The Pioneer Woman’s recipe is practical for busy schedules. You can prep the beans in advance, let the soup simmer while you take care of other things, and it’s ready for dinner without a fuss. It’s also budget-friendly and makes enough to feed a crowd or to have leftovers for days.
Storing and Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool the soup completely, then freeze for up to 3 months. Thaw and reheat on the stove or in the microwave.
- Reheating: Add a splash of water or broth if the soup thickens in the fridge.
Nutritional Benefits
Black beans are a nutritional powerhouse. They’re high in fiber, folate, protein, and antioxidants. This soup is naturally gluten-free and, with a few tweaks, can be dairy-free and vegan, making it a versatile pick for almost any diet.
Recipe Origins and Inspiration
The Pioneer Woman’s version of black bean soup draws inspiration from classic American Southwest flavors, featuring colorful bell peppers, cumin, and chili powder for depth and warmth. The recipe is designed to be approachable for home cooks, with simple ingredients and straightforward steps, yet it delivers deep, satisfying flavors.
Frequently Asked Questions (FAQs)
Do I have to soak the beans?
While soaking is traditional (and reduces cooking time and improves digestibility), you can skip it—just expect a longer cooking period. The “quick soak” method is a great middle ground for busy cooks.
Can I use canned black beans?
Yes! You can use canned black beans for a shortcut. Just rinse and drain them, then simmer in the broth with vegetables for about 20–30 minutes until heated through and flavors meld. Reduce the liquid slightly since canned beans are already cooked.
How do I make the soup thicker?
For a thicker soup, mash some of the beans with a fork or potato masher, or use an immersion blender to puree about half the soup. You can also simmer the soup uncovered for longer.
Can I make this in a slow cooker or Instant Pot?
Absolutely! Place all ingredients into the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For the Instant Pot, sauté the aromatics, add all ingredients, then pressure cook for 50 minutes, allowing for a natural release.
Is this soup gluten-free?
Yes, as written, this soup is naturally gluten-free (just ensure your broth and garnishes are as well).
Recipe Comparison Table: Black Bean Soup Variations
| Method | Prep Time | Cook Time | Notes |
|---|---|---|---|
| Pioneer Woman (Stovetop) | 1–8 hours (soak) | 2–2.5 hours | Classic, hands-on, flexible consistency |
| Slow Cooker | 1–8 hours (soak) | 3–8 hours | Set and forget, great for busy days |
| Instant Pot/Multi-Cooker | 1–8 hours (soak) | 1 hour | Fastest, especially with the “quick soak” method |
Tips from The Pioneer Woman Herself
- Don’t rush the simmering—low and slow brings out the best flavor.
- Taste and adjust seasoning as you go. Everyone’s salt and spice preferences are different.
- Let the soup rest for a few minutes before serving to let the flavors marry.
- Leftovers are even better the next day!
Pairing Ideas: What to Serve with Black Bean Soup
- Cornbread—Warm, slightly sweet, and perfect for dunking.
- Cilantro-lime rice—Adds brightness and texture.
- Green salad—A crisp salad balances the soup’s creaminess.
- Tortilla chips—Crushed on top or served on the side for crunch.
Final Thoughts
The Pioneer Woman’s Black Bean Soup is a celebration of simple, real food. It’s hearty, healthy, and endlessly adaptable—from the choice of toppings to the cooking method. Whether you’re new to cooking or a seasoned home chef, this recipe delivers on flavor and comfort, making it a perfect fit for any occasion. So, the next time you’re craving a bowl of something wholesome, remember: beans are your life. And now, you know just what to do with them.
References
- https://goodforkingfood.wordpress.com/2014/09/23/pioneer-womans-black-bean-soup/
- https://www.youtube.com/watch?v=5PnamAATaN4
- https://www.thepioneerwoman.com/food-cooking/recipes/a11516/black-bean-soup/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37093144/best-black-bean-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a78065/seven-can-soup/
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