This black bean soup benefits from being made a day ahead so that the flavors can really come together. It’s always great to have these kind of recipes around because sometimes you want to get some of the cooking out of the way early, so you don’t have to rush day of.

Black Bean Soup (2)

Make Ahead Black Bean Soup
~6 servings


  • 1.5 ounces dry sausage like Abruzzese, brunoised
  • 3/4 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups low sodium chicken broth, divided
  • 2 (15.5 oz) cans black beans, drained and rinsed
  • 1 cup of water, divided
  • salt and pepper to taste
  • tortilla chips to serve (optional)


1. In a 3 1/2 quart pot, heat sausage on medium heat, until fats come out. Add onions and stir until softened, 2-3 minutes.

sausage and onions

2. Stir in garlic and brown for a minute. Stir in tomato paste and brown for about 2 minutes. Add 2 cups of chicken broth and bring to a boil. Add beans and return to a boil again.

making black bean soup

3. Reduce to a simmer and cook until liquid evaporates, about 35 minutes. Add the remaining cup of chicken broth, stir and simmer for another 10 minutes. Remove from heat and cool.
4. Store in the fridge overnight.
5. When ready to serve, reserve 1 cup of the black beans, and heat the rest in a pot (2-3 quart capacity). Mix in 1/2 cup of water and blend with an immersion blender. Continue adding water as needed, 2 tablespoons at a time, until you get the consistency you want. Stir in the reserved black beans. Bring to a boil, season (may be salty enough already) and serve with tortilla chips.

Black Bean Soup
posted by jessica at 10:02 PM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.