Warm, flavorful black bean soup with a little spicy kick. There are onions, celery, peppers, jalapenos, garlic, broth, cumin, all blended together for a soup to warm your soul.
There are days when eating soup is the best thing for you; cold days, warm days, sad days, happy days, need to make dinner in a hurry days, and just any day you want soup. This black bean soup fills all those needs; it is flavorful and stocked full of vegetables. It has a spicy kick from the jalapenos but not too much. It is just so delicious and so good.
How to make Black Bean Soup
Black bean soup will be ready for your dinner table in about 30 minutes. First gather your vegetables – the onions, peppers, celery, garlic, and jalapenos. Chop or dice all of them up and set aside. When it comes to dicing the jalapenos I highly recommend kitchen gloves or baggies on your hands; the oils from the jalapenos can cause burning on anyplace you touch afterwards. By using gloves or baggies (acting as gloves) you save yourself from a little irritation.
After your chopping is finished, warm a little oil in a saucepan and saute the vegetables for about 3 to 5 minutes. I like to do this to bring about a little extra flavor. Add the chicken or vegetable broth – if you want to make the recipe vegetarian – and water; let simmer for 5 to 10 minutes until vegetables are tender.
Pour in 1 can of undrained black beans, add garlic salt and cumin, and continue to simmer for an additional 5 minutes. Remove from stove and blend together with a blender (leaving the lid loose and a little open) or use an immersion blender until the black bean soup is mostly smooth. Return to the sauce pan and add the 2nd can of undrained black beans. Warm for an additional 5 minutes. If you desire a thicker soup add 1 1/2 TBS of cornstarch to 1 1/2 TBS of cold water, stirring until smooth with a fork. Pour the thickener into the soup and whisk until soup is the consistency you prefer. I didn’t feel like it needed to be thicken but you might prefer it.
There you have it, a seasoned flavorful black bean soup ready to serve in about 30 minutes.
This soup is so flavorsome on its own but adding a few tortilla strips, a little cheese, maybe some sour cream, or even more jalapenos it is even better.
Black Bean Soup
Black Bean Soup
- 1 cup yellow onions (chopped)
- 1/2 cup celery ribs (chopped)
- 1/2 cup red pepper (chopped)
- 2 TBS jalapenos (diced)
- 1 1/2 TBS garlic (minced)
- 2 tsp chicken or vegetable broth (or 2 bouillon cubes)
- 1 1/2 cups water
- 2 - 15 oz cans black beans (undrained)
- 2 TBS oil
- 1 tsp cumin
- 1/2 tsp garlic salt (or to taste)
- 1 1/2 TBS cornstarch (optional)
- 1 1/2 TBS cold water (optional)
- tortilla strips
- sour cream
- cheese (grated)
- jalapenos or red peppers (sliced)
Black Bean Soup
- Gather vegetables and chop all vegetables
- Warm 2 TBS oil in a sauce pan, add vegetables, and saute for 3 to 5 minutes
- Add water and chicken or vegetable broth or bouillon to saucepan and simmer for 5 to 10 minutes until vegetables are tender
- Pour in 1 can of undrained black beans along with garlic salt and cumin; simmer for an additional 5 minutes
- Test taste to see if more seasoning is needed, add more if desired
- Using an immersion blender or blender, blend until soup is mostly smooth - if using a blender leave the lid loose or slightly open so the heat doesn't build up inside
- Return to saucepan, add 1 more can of undrained black beans and warm for 5 more minutes
- If thickening is needed whisk together cornstarch and cold water until smooth
- Whisk thickener into soup and continue to stir until soup is consistency desired
- Serve warm, serve with toppings if desired
Black Bean Soup was originally published January 11, 2013, photos and recipe was updated on March 11, 2020.