This canned black bean soup is a hearty, protein packed soup with a southwestern flair. Top with avocado slices and a little sour cream to make a creamy soup that will delight your family and friends.
Canned soups are so very convenient for quick dinners on busy days or for packing in lunches, but commercial soups tend to have a lot of sodium and other questionable ingredients.
By stocking your pantry with home canned soups you will know exactly what is your food. I like to spend a little time when there’s not much to do in the garden to can soups like this black bean soup and ham and bean soup.
This recipe requires a pressure canner. Do not attempt to can this recipe using a water bath or steam canner, it is not safe.
This soup will need to be processed for 75 minutes for pint jars and 90 minutes for quart jars.
If you don’t have a pressure canner the soup can be fully cooked on the stovetop and then frozen to preserve.
I can black bean soup in both quart and pint size jars. We use the quart jars for dinners and the pint jars for packed lunches.
Soak and Boil Beans First
The black beans will need to be soaked overnight for safety and to make them more digestible. Don’t skip this step.
After the beans are finished soaking, drain the water. Put the beans in a large stockpot and cover with fresh water. Bring to a boil and boil for 30 minutes.
While I prefer to use homemade chicken broth for the liquid in this recipe you can also use vegetable broth to make it vegan.
Store bought broth can also be used but be sure to check the label for the sodium content.
In a pinch, water can be used, however the soup will not be as flavorful as it would be if you had used a broth. If you are going to use water, I would suggest adding a little tomato sauce or tomato juice to the water.
Serving Black Bean Soup
I love to serve black bean soup with avocado slices, a little sour cream and garnished with fresh chopped cilantro. Cornbread, tortillas, or tortilla chips are all good sides for this soup.
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- 1 pound dried black beans, pre-soaked*
- 4 cups chicken or vegetable broth
- 5 cups tomato puree
- ¼ cup red wine vinegar
- ¾ pound onions, chopped
- 5 cloves garlic
- 2 cups carrots, sliced
- 4 tsp ground cumin
- 2 tsp Mexican oregano
- 1 tbsp salt
- 1 tsp ground black pepper
- 4 bay leaves
- Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight
- Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
- Bring the beans to a boil and simmer for 30 minutes.
- Meanwhile, chop the veggies.
- After the beans have boiled for 30 minutes drain the water from the beans.
- Put the beans back into the pot and add all the other ingredients.
- Bring the soup to a boil.
- Fill the jars with the black beans soup - use a slotted spoon to put the solids in first and then ladle the liquid into the jars leaving a 1 inch headspace in each jar.
- Remove air bubbles, wipe jar rims. Place lids and rings.
- Put the jars into pressure canner. Follow the instructions for your canner model.
- Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.
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