Spare Spoons Kitchen
“Blackest of the Black” Black Bean Soup
Dry black beans straight to soup — no soaking — pressure-cooked with cumin, oregano, and ancho chili, then blended smooth. Pile on the toppings and make it yours.
Ingredients
Easier, if you like
- Canned beans: use 3 cans (drained and rinsed) and cut the pressure cook to 5 minutes — just enough to meld the flavors, since they're already cooked.
- Smoky-spicy: blend in a chipotle in adobo, or stir in a pinch of smoked paprika (1/16 tsp).
Method
Cook's notes
No Instant Pot? Go canned — it's fewer spoons, not more: swap the dried beans for 4 cans (15 oz) black beans, drained and rinsed, simmer everything covered, 25 minutes so the flavors marry, then blend as written. (From dried on the stovetop means an overnight soak plus a 1½–2 hour simmer — the cans are the honest answer.)
No soak needed — 30 minutes plus a full natural release softens dry beans completely.
Naturally vegan and gluten-free.
Blend to taste: fully smooth for a velvety soup, or leave half the beans whole for texture.
Freezes beautifully — it's worth making the full batch and stashing some.
Vegan and gluten-free as written
Vegan / gluten-free: it already is — just use a gluten-free bouillon and check the chili powder.
Lighter or richer: thin with extra broth, or stir in a splash of coconut milk for a creamier bowl.