Simple Black Bean Soup with Chimichurri is one of those recipes that is a bit of a mind warp. How can something so simple, with so few ingredients possibly be THIS good? You will just have to make it for yourself to see. Prepare to be amazed!
We like to serve this over rice, and top it with all the mexi toppings. Cheeses, (our favorite is THIS FETA), diced tomatoes, minced onions, and jalapenos or serranos.
Scroll down for a printable recipe.
My black bean soup with chimichurri is definitely an unbeatable late summer and fall comfort food.
One of the nice things about this dish is you can make up a huge batch and then change it up through the week all kinds of ways. You can serve it just as soup, with shredded chicken, you can use the beans in a mexican casserole, serve them as a side dish. You could even add ground beef and chili spices for a simple black bean chili. I do this often and simply add green chilis to it.
I like to soak the beans for this a very long time, at least 24 hours. After that I rinse them and put them in the refrigerator to soak an additional couple days. This helps them cook more quickly and become super soft!
After the second fridge soak, I like to strain cook them in the Instant Pot since nothing makes soft beans like it does.
I don’t want you to feel like you have to get this recipe exactly right. Although I’ve included measurements for you I never do measure exactly. I’m a busy big family mama I have so many interruptions all the time, including when I’m in the kitchen, so my favorite recipes are the ones where you don’t have to be exact with the measurements.
The star of this dish is definitely the chimichurri if you ask me! It is really easy to make and can be used on so many things such as tacos, steak and pretty much any dish that is Mexican inspired.
If you enjoy Simple Black Bean Soup with Chimichurri you might also like my Prizewinning Black Bean Chili!
Simple Black Bean Soup with Chimichurri VIDEO Tutorial
![Black Bean Soup with Chimichurri [BLACK BEAN SOUP]](https://i.ytimg.com/vi/r5adqJZADBE/hqdefault.jpg)
Black Bean Soup with Chimichurri
Notes
Serving suggestions; serve with a bowl of rice, with cheese, diced tomatoes, jalapeno or serranos, onions, and or shredded chicken.
Ingredients
- 4 cups beans soaked 24 hours and rinsed.
- 8 cups water, give or take- you could use broth
- 1 tablespoon salt
- 1 Tablespoon cumin
- 3-4 cloves chopped garlic
- Cook until soft (I like the instant pot)
- ——————
- FOR THE CHIMICHURRI
- approximately 4 cups chopped cilantro
- Juice of 1 or 2 limes
- Juice of 1 or 2 lemons
- 2 cloves garlic
- approximately 3/4 cup olive oil (more or less)
Instructions
- Soak beans for approximately 24 hours. Strain and rinse. Optionally, and for softer beans you can add 8 cups of water and soak them for a day or more. This will help reduce the cooking time.
- When ready to cook beans add the salt, cumin, and garlic. Cook until soft. I used the InstantPot for 1.5 hours.
- For the Chimichurri, place all the ingredients in blender and blend until desired smoothness.
