Recipe: Black Bean Soup + Cilantro-Lime Yogurt Crema (2025)

FAQs

How do you thicken black bean soup? ›

I like my black bean soup soupier, but if you prefer it thicker, there are a couple of things you can do. If your soup is watery, you can simmer it uncovered for longer so some of the broth evaporates. You can also blend it for longer – blending is a great way to thicken soups without adding cream.

The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively.

You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!

Black beans, of course! You'll need 2 cans of black beans for this recipe, and you'll use the liquid in the cans as well as the beans themselves. Onion, garlic, carrot, and celery – These aromatic veggies add savory depth of flavor. Canned chipotle peppers and adobo sauce – They give this black bean soup a spicy kick.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Two options there, liquidise some of the beans and add them back to the soup or thicken with a cornflour slurry. Remove a half cup of the beans from the soup. Puree them in a processor then return the paste to the soup and stir. It works, you may adjust the thickness of your soup by the number of beans you puree.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.

Overview. Black beans are a low-calorie, nutrient-dense food that are an essential addition to any arthritis diet. Packed with disease-fighting antioxidants, they have anti-inflammatory properties, and are also a great source of fiber, iron and protein.

Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Can I eat week old black beans? ›

Cooked Black Beans

Once black beans are cooked, their shelf life diminishes to just several days when stored in the refrigerator. Cooked black beans must be placed in an airtight container and can be kept for up to one week in the fridge.

The best way to tell if the beans have gone bad is to give them a good whiff. The odor will not be pleasant! You might even see a white liquid surrounding them, as well.

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

Sometimes black beans can come out tasting bitter. To prevent this, be sure to use an appropriate amount of salt. This recipe calls for a tablespoon, but don't forget to taste for salt when your soup is finished and add more if desired; it will depend on how salty your bacon is, too.

Sour cream should be added only after you have cooked and served the soup, as a topping. Otherwise it will separate and it will not look appetizing. Once you have added sour cream, you cannot reheat the soup, so it's better to add spoonfuls to individual bowls and let people stir it in themselves.

To thicken bean soup without altering the flavor, you can simmer it uncovered for a longer period. Allowing the soup to cook down will naturally reduce the liquid and create a thicker consistency without adding any extra ingredients.

Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.