Healthy and delicious, this homemade (Budget-Friendly) Black Bean Soup is just what you need after a long day of work. Serve it up with Cuban bread and a side of plantains to make it a full meal. Leftovers? It tastes even better the second day, and it freezes well! Enjoy!
- Black beans
- Bell pepper
- Fire-roasted tomatoes
- Sour cream
- Olive oil
- Bay leaves
- Dried Oregano
- Garlic - Substitute garlic powder for fresh garlic. See conversions here.
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- Slow cooker
- Fry pan
- Garlic press
- Stick blender (or blender)
- Garlic mincer
Store in the refrigerator in an airtight container for 2-3 days.
This dish is freezer friendly.
Have leftover ingredients?
- Extra black beans can serve as a great side-dish to go with this Cuban Ropa Veija.
- Want a fun movie night recipe? Try these Sheet Pan Nachos with black beans.
In the mood for a similar dish?
- We are cooking up a lot of delicious soup recipes! Try Amanda's Favorite African Stew. It can be made without chicken if you prefer a vegan option.
More lunch recipes you will love:
Homemade (Budget-Friendly) Black Bean Soup
- 2 cups black beans dried
- 4 cups water
- 1 can fire roasted tomatoes diced
- ½ medium onion
- ½ medium bell pepper
- ½ teaspoon cumin
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt (or to taste)
- 1 sour cream
- 1 avocado
- Place the dried black beans in a colander and rinse them thoroughly under cold running water. Transfer the rinsed beans to a large bowl and cover them with water. Allow them to soak overnight or for at least 8 hours. Drain and rinse them again before using.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and ground cumin. Cook for an additional 1-2 minutes until fragrant. Transfer this mixture to your slow cooker.
- Add the soaked and drained black beans to the slow cooker with the sautéed aromatics. Pour in the diced fire-roasted tomatoes (with their juices). Add the bay leaves, dried oregano, and kosher salt. Pour in the 4 cups of water and give everything a good stir to combine.
- Cover the slow cooker and cook on low heat for 6-8 hours or until the black beans are tender and the soup has thickened to your desired consistency. Stir occasionally if possible. If you prefer a creamier texture for your black bean soup, you can use a stick blender (immersion blender) to blend a portion of the soup.
- Before serving, remove the bay leaves from the soup. Taste and adjust the seasoning if needed. You can add more salt or other seasonings to your preference.
- Ladle the hot black bean soup into bowls. Garnish with a dollop of sour cream or avocado if desired.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.