Black Bean Soup

I had a hankering for some black bean soup last week, and Mother Nature ushered in a timely cold front for me to contend with, so I searched the Internet for some recipes. This one looked most appetizing to me, but I made some tweaks to suit my taste as well as create enough portions that I could spread out over the week. My recipe is as follows:


4 cans (15 ounces each) black beans, rinsed and drained, divided

3 celery ribs with leaves, chopped

1 large onion, chopped

1 medium sweet red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 green pepper, chopped

1 lime

2 tablespoons olive oil

4 garlic cloves, minced

3 cans (14-1/2 ounces each) chicken broth or vegetable broth

2 large tomatoes

3 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1-1/2 teaspoons ground coriander

1 teaspoon Louisiana-style hot sauce

1/4 teaspoon black pepper

1 bay leaf

1 bundle cilantro, chopped

Salt to taste

Sour cream and chopped green onions for garnish


In a small bowl, mash one can black beans; set aside. In a large saucepan, sauté the celery, onion, red pepper and jalapeno in oil until tender.


All good meals start with great foundational flavors. Sweating vegetables and herbs to get that is one of my favorite methods.

Add garlic; cook 1 minute longer.

Stir in the broth, tomatoes, green pepper, cumin, cayenne pepper, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Salt to taste. Reduce heat; cover and simmer for 15 minutes.


Discard bay leaf. Stir in lime juice. Garnish each serving with sour cream, cilantro, and chopped green onion.


Fiesta in my mouth. Probably the prettiest bowl of soup I’ve ever eaten!

NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Bonus: I threw some tortilla chips into my bowl after snapping the photo above. DELICIOUS!

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