Black Bean Soup


Four cans o’ beans. That seems like a lot of beans, doesn’t it? Well, guess what? That’s only going to be about $4. I even found 6 ounce cans of black beans for 78 cents each- whadda deal! I know I post a lot of soups on here, but I love soup so I don’t care! Its my blog isn’t it?

This is a really hearty and delicious soup- and one of my personal favorites since I was a little girl. My dad and I always shared a love for this soup at Mexican restaurants, and it wasn’t long until I wanted to make it for dinner myself. This soup is filled with protein, fiber, and iron (my personal favorite micronutrient- I’m a nutrition nerd maybe?)This soup is also very easy to make- besides maybe the fact that you have to blend it, but I bet it would be good in whole bean form too! I enjoyed this soup on a rainy Washington fall night, and it tasted delicious. Enjoy!


2 tablespoons olive oil

1 large onion, chopped

3 celery ribs, chopped fine

2 large carrots, chopped fine

6 garlic cloves, pressed or minced

4½ teaspoons ground cumin

½ teaspoon red pepper flakes

4 (15-ounce) cans of black beans, rinsed and drained

4 cups vegetable broth

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice

salt and freshly ground black pepper, to taste

Ideas for garnishes: diced avocado, extra cilantro, bell peppers, cheddar cheese, tortilla chips…


Heat the olive oil in a large pot over medium heat until shimmering. Add the onions, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft- about 10 to 15 minutes.

Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.

Puree about 4 cups of the soup at a time in a blender until smooth (warning- HOT!!) Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Done!

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