Black Bean and Brisket Soup makes a comforting soup recipe. Full of tender smoked brisket, and black beans, this soup is sure to be a favorite.ย 

Smoked beef brisket takes black bean soup to an entirely new level of hearty, comforting, and delicious. Yes, smoking a beef brisket takes time, but when you take that first flavorful bite, you’ll know it was worth it.

Here’s how I make it.

Smoked Beef Brisket Black Bean Soup

Black Bean Soup makes a favorite, comforting soup recipe. This black bean soup includes delicious beef brisket to make it even more hearty!

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Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 12
Author: Robyn Stone


  • 5-6 pounds beef brisket trimmed
  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 (15-ounce) cans black beans
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano


  • Place beef brisket in smoker pre-heated to 250 degrees.
  • Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
  • Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
  • Slice against the grain into 1/4 inch slices, then bite size pieces.
  • About 30 minutes before brisket is done, pour olive oil into large stock pot.
  • Add onions and garlic and cook over medium heat until tender.
  • Puree one can of black beans.
  • Pour into stock pot with onions and garlic.
  • Add additional cans of beans.
  • Stir well and add cumin and oregano.
  • Simmer over low heat.
  • Add smoked beef brisket to soup and cover.
  • Allow to simmer over low heat for 30 minutes.
  • Serve with sour cream, shredded cheese, and a wedge of cornbread.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch



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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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14 Comments Leave a comment or review

  1. Pingback: Tweets that mention Smoked Beef Brisket Black Bean Soup --
  2. Our family loves to make smoked brisket… I’ve made it in the oven and my husband smokes it on the grill. I have never thought to turn it into soup! Love this recipe… especially as the wind is whipping outside and getting cooler. I’m anxious to try this. Have a great day!

  3. Someday . . . someday Robyn, The Professor and I will move near you and Amy, we’ll live in a Yankee Barn home on some acreage that we farm and you will make this for us – oh what a happy day that will be! Am marking this now because I AM making it sometime this winter!

  4. This recipe is so right up my alley. Cuban-style black bean soup and Southern-style smoked beef brisket are local favorites where I live, and the idea of putting them together is brilliant. Fall is soup season for me, and I’m definitely bookmarking this to make soonest. Well done, Robyn!

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