Black Bean Soup

Phaseolus vulgaris
part of: Black Bean

Black bean soup is a rich, filling soup with earthy, slightly smoky flavours drawn from slow-cooked black beans. It typically includes onion, garlic, cumin, and sometimes a splash of lime or sherry to brighten the flavour.

As a condensed canned product, it’s designed to be diluted with water or stock before heating. This makes it a convenient pantry staple that comes together in minutes.

Black bean soup has its roots in Latin American and Caribbean cooking, where black beans are a dietary cornerstone. It’s naturally high in fibre and plant protein, making it a popular choice for simple, satisfying meals.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Dried black beans are soaked, cooked with aromatics and seasonings until tender, then partially puréed to create a thick consistency. The soup is concentrated by reducing the liquid content, sealed into cans, and heat-sterilised for shelf stability. It’s reconstituted with water or stock before serving.

Nutrition (per 100g)

Energy 91kcal
Protein 4.8g
Carbs 8.6g
Fat 1.3g
Fibre 6.8g Sugar 2.5g
Mass Distribution

1 can (11 oz), undiluted is about 312 g — roughly 280 kcal of this.

What it costs the planet (per kilo)

Carbon ≈2.3kg
Freshwater ≈421.46L
Land ≈3.98m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

hearty legume soup

Classic dishes
  • Black Bean Soup
  • Cuban Black Bean Soup
  • Rice and Beans

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromBlack Bean, product goes well withsour cream goes well withcilantro goes well withlime goes well withjalapeño goes well withcumin goes well withrice shares a sourceBlack Bean Products shares a sourceBlack Beans
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