Restaurant-Style Black Bean Soup Recipe #SouperJanuary

Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Author Jillian - a Food, Folks and Fun original!


  • For the Beans:
  • 1 pound dried black beans rinsed and picked over
  • 4 ounces ham steak rind trimmed
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1 teaspoon table salt
  • For the Soup:
  • 3 tablespoons extra virgin olive oil
  • 2 large onions minced (about 3 cups)
  • 1 large carrot minced (about 1/2 cup)
  • 3 ribs celery chopped fine (about 1 cup)
  • 1/2 teaspoon table salt
  • 5 - 6 medium cloves garlic minced
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons chipotle sauce
  • 6 cups low-sodium chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoon water
  • 2 tablespoons lime juice
  • Garnishes:
  • Lime wedges
  • Minced fresh cilantro leaves
  • Red onion finely diced
  • Avocado diced
  • Sour cream


  • For the Beans:
  • In a an large saucepan over medium-high heat add the beans, ham, bay leaves, water, and baking soda. Bring to a boil. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 75 to 90 minutes (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Remove and discard bay leaves. Remove ham steak, cut into 1/4-inch cubes, and set aside.
  • For the Soup:
  • Over medium-high heat, add oil to a large Dutch oven (or large, heavy-bottomed pot) over until shimmering but not smoking. Add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 8-10 minutes. Reduce heat to medium-low and add garlic and cumin; constantly stir until fragrant, about 1-2 minutes. Stir in cooked beans, bean cooking liquid, chipotle sauce, and chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
  • To Finish:
  • Ladle 3 ½ cups of soup into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined. Gradually stir in cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. Off heat, stir in lime juice and reserved ham. Top with garnishes and serve immediately.


Slightly adapted from America's Test Kitchen