Course Entrees, Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Green Chile Black Bean Soup

Prep Time 30 minutes
Cook Time 2 hours


Black Beans from scratch:

  • 1 lb black beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste, 2-3 tsp at the end of cooking

Green Chile Black Bean Soup:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic, minced
  • 2 cups vegetable broth
  • 2 cups black beans, cooked, with cooking liquid
  • 1 14.5 oz can tomatoes, fire roasted, drained
  • 1 4 oz can green chilies, hot; drained
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt, more to taste
  • 1 tbsp lime juice
  • toppings, as desired: avocado, cilantro, plain yogurt


Black Beans from scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover black beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Green Chile Black Bean Soup:

  • Dice onion and mince garlic.
  • In a soup pot over medium heat, sauté onion in olive oil until soft, about 3-4 minutes. Add in minced garlic and sauté for an additional minute until aromatic.
  • Add in vegetable broth, black beans, fire roasted tomatoes, green chiles, cumin, chili powder, and salt. Simmer on medium-low heat for 10-15 minutes. Using an immersion blender, blend to desired consistency (alternatively, transfer some soup into the blender and then return it to the pot).
  • Add in lime juice and serve topped with avocado, cilantro and yogurt.