Easy Spanish Black Bean Soup Recipe

If you want to have a cozy date night with your significant other or you have some guests over and you want to impress them with a homemade dinner, then Spanish recipes are your best options.

More specifically, for cold winter days the Spanish soup recipes are the best options, and the Spanish black bean soup is one of the easiest to make.

In this article, you will find detailed information on how to prepare beans soup, with tips for storing, serving, and customizing this soup.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Spanish baked bean soup

• Spanish ham and bean soup

• Spanish 5 bean soup recipe

Background of the Dish

All around the world, almost every culture and region has its own version of bean soup recipes, but Spanish ones always stand out for bringing that Southern European flavor.

Among the simple bean recipes you will find the Spanish black bean soup, which is different from the white bean and bacon soup because it has black beans as the main ingredient.

Other Andalusian ingredients that complete the flavor explosion of this recipe include the onion, garlic, olive oil, tomatoes, and bell peppers.

Pin for later!

Things You’ll Need for Spanish Black Bean Soup

To make this Spanish black bean soup you need canned black beans, tomatoes, onion, garlic cloves, bell pepper, vegetable broth, and bacon as the main ingredients.

Keep in mind that if you don’t like black beans you can easily turn it into a white bean bacon soup or other type of legume of your choice.

Ingredients

• 2 cans (15 ounces each) black beans
• 4 cups (1L) vegetable broth
• 6 slices of bacon
• 3 tomatoes
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to your spice preference)
• Salt and black pepper to taste
• Juice of 1 lime
• Chopped fresh cilantro, for garnish

How to Make Spanish Black Bean Soup – Step by Step Guide

1. To start with this Spanish bean soup recipe, wash and peel the vegetables, discarding the seeds when necessary. Chop the bell peppers, onion, and tomatoes into small pieces. Mince the garlic cloves.

2. Now rinse the canned black beans under cold water and drain them. Chop the bacon into small squares (like bacon bits).

3. After that, heat the olive oil in a large pot oven over medium heat. Cook the bacon bits and set them aside for later.

4. Then, add the chopped onions, red and green bell peppers, and garlic. Sauté them for 5 minutes, or until the vegetables are soft and the onions are translucent.

5. Stir in the ground cumin, smoked paprika, and chili powder. Cook for another 2 minutes to allow the spices to become fragrant.

6. To continue with this recipe for bean soup, add the drained and rinsed black beans to the pot, and stir them in with the vegetable and spice mixture.

7. Now, pour in the vegetable broth and the diced tomatoes with their juice. Stir well to combine the simple bean soup.

8. After that, bring the Spanish bean soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25 minutes to allow the flavors to meld together.

9. With the help of an immersion blender or a regular blender (in batches if necessary), puree the soup until it reaches your desired level of smoothness. You can skip this step and serve the soup as it is, or reserve some black beans and vegetable chunks and add them later.

10. After that return the Spanish black bean soup to the pot and season with salt and black pepper to taste. Simmer for 10 more minutes, stirring occasionally.

11. Right before serving, stir in the lime juice. Serve the soup with bacon bits on top hot, and garnish it with fresh cilantro.

Substitution of Ingredients

Preparing this Spanish black bean soup is super simple, and there are some changes that you can make to the ingredients to adjust this Spanish soup recipe to your preference and what you have on hand.

This authentic black bean recipe is typically made with canned cooked beans, but you can prepare it with dry ones if you follow the cooking method (soaking them in water overnight and cooking them for 2 hours).

If bacon isn’t your favorite topping, then you can turn this into a Spanish ham soup and use Serrano or regular ham slices.

For those of you who don’t like black beans, you can check our Spanish white bean soup or our red Spanish bean tomato soup where different types of beans are listed.

If you don’t like beans at all, then you can check other of our Spanish soup recipes, like the Spanish lentil soup and the Spanish bread soup.

Tips on Serving Spanish Black Bean Soup

The Spanish black bean soup is commonly eaten during the fall and winter months as it is the perfect way to warm your body.

With the ingredients listed on this Spanish black beans recipe you have enough for 5 generous servings that work as the perfect main dish, or you can serve it in smaller bowls as an entree if preferred.

For the toppings, the black bean bacon soup goes really well with dairy, which means that some shredded cheese on top of the warm soup will take it to a whole new level.

For a professional garnish, you can drizzle one tablespoon of heavy cream on each serving of the Spanish bacon bean soup to have a dash of white color to contrast with the rest of the soup.

Try our delicious Spanish black bean and corn soup for a change, a simple and nutritious soup from Spain.

How to Store Spanish Black Bean Soup

We have some great news for you: the Spanish black bean soup can be stored both in the fridge or freezer, and it is super simple to do so.

Once you finish preparing the traditional black bean soup recipe you have to let it cool to room temperature and place it in an airtight container.

We recommend that you cover the Spanish black bean soup with plastic wrap too, to ensure that it doesn’t form a crust on top.

Then, take the bean soup to the fridge for up to 4 days or to the freezer for up to 45 days (put a label on the container so that you can keep track of the date).

If you are a meal-prep lover then you can check more of our soup recipes with beans that can be frozen, such as the Spanish bean soup and the Spanish pea soup.

Recipe Card: Spanish Black Bean Soup

---

---