Cover the black beans in one inch of water and soak for at least 6 hours. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
Add all ingredients to a large slow cooker. Cook on high for 7-8 hours, or until black beans are softened.
Once the beans are very soft, use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time., as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
Season with additional lime juice, hot sauce, and salt as needed. Enjoy!
Instant Pot Instructions
Place all ingredients in the Instant Pot. Close the lid and place the vent to "sealing".
Cook the soup on manual high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually.
Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender and puree. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time, as the beans will release a lot of heat and steam. Return the pureed soup to the pressure cooker pot. Enjoy!
Stove Top Instructions
Cover the black beans in one inch of water and soak for at least 6 hours or overnight. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
Heat a 6 quart Dutch oven or large stock pot over medium-high heat. Once hot, add olive oil. To the hot olive oil add diced onion, bell pepper and salt.
Sauté until softened, about 6-8 minutes. Add the minced garlic and jalapeno. Sauté a minute more, until aromatic. Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce.
Sauté for 30 seconds, stirring frequently to prevent burning. Add in 5 cups vegetable broth (this is one cup less than the other methods) and drained black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take anywhere from 2-3 hours, depending on the age of your beans and how long they soaked.
Use an immersion blender to blend the soup to desired consistency. Add in the thawed corn and lime juice. Taste for salt. Serve topped with fresh chopped cilantro.
Black beans: You need to soak the black beans for the slow cooker and stove top methods but not for the Instant Pot method.
Chipotle chili peppers: You only need one can of chipotle chili peppers canned in adobo sauce. I use 1-2 jalapenos, depending on their size for a spicy soup.
Leftoversand reheating: Keep refrigerated in a closed container for 4-5 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
Freezing: This freezes really well for up to 3 months. Let the soup cool to room temp before transferring to freezer safe containers. Leave at least half an inch of space at the top of each container.
Check out my YouTube video where I make this recipe step-by-step.