30-minute black bean soup from The Food Lab: Better Home Cooking Through Science (page 200) by J. Kenji López-Alt

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Notes about this recipe

  • Ntesfai on March 02, 2026

    It was good, but felt more like a good spread or dip as opposed to a soup.

  • Thegirlwho on October 13, 2025

    Easy and tasty. Used what I had on hand—shallots instead of onions, shishito instead of bell peppers, and black eyed peas instead of black beans. Still turned out great.

  • bernalgirl on September 06, 2024

    Double the chipotle, use poblanos for bell peppers

  • BadSuzanna on January 05, 2022

    Really liked this one. Subbed red pepper for green. Doubled the chipotle. Used dried beans. Will make again.

  • mrsmadam on July 06, 2018

    This was really good. Subbed a red bell for the green and added some refried black beans (because I had some leftover) for extra body. Pureed a bit with the immersion blender and added the kernels of one ear of corn (raw).

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