Black Bean Soup

Make a big pot of hot satisfying black bean soup with your favorite salad, biscuit or corn bread concoction on the side and you have the perfect meal!


  • 1 Tablespoon olive oil
  • 1 small white onion, chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon minced garlic
  • 2 cans black beans, rinsed and drained – 15 ounce cans
  • 3 cups water
  • 1/2 cups salsa
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 Tablespoon lime juice


In a Dutch oven heat olive oil. Add onion and garlic, stirring until onion begins to soften. Add chili powder and cumin and cook for 1 minute. Add beans, water, salsa, red pepper flakes and salt.

Bring to a boil and reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.

Ladle half of the soup into a food processor and puree. Pour the puree mixture back into the Dutch oven and stir into the remaining soup. It is now ready to serve!

Makes 4 servings of about 1 1/4 cup each.

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One Response to Black Bean Soup

  1. Visiting from Katherine’s Corner Thursday Favorite Things Blog Hop!

    What they call black bean soup in the states is how many latino households make our black beans anyway! 🙂

    Had beans with dinner yesterday in fact!

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