Our Favorite Black Bean Soup

PhotobucketI came across this recipe on meals.com a little over six years ago. DB and I enjoy it, the kids like it and with JBelle’s continuing vegetarianism, it fits our menu choices.

Black Bean Soup

  • 2 cans (16 oz ea) black beans, undrained
  • 1 cup reduced-sodium chicken broth (I use vegetable broth with a dash or two of poultry seasoning)
  • 1 small onion, peeled and chopped
  • 1 teaspoon bottled minced garlic (or a few cloves freshly chopped, my personal favorite)
  • 1 jar (16 oz) Ortega salsa – Thick & Chunky (I use mild & I only use about 1/2 the jar)
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon crushed read pepper (optional)


Place one can of the undrained beans, the broth and the salsa* in a blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. (I use good ol’ E.V.O.O.) Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.

Add blended bean mixture, remaining undrained beans, lime juice, cumin, & crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes.

Serve topped with plain yogurt or sour cream (our preference). Garnish with cilantro if desired. I always serve this soup with a side of cheese quesadillas!

*I blend the salsa as a matter of personal taste. If you want to keep it chunky, add the salsa in when you add the bean mixture and other ingredients to the sauteed onions and garlic.


Pair the soup with cheese quesadillas & your favorite beer and you've got a tonguegasmic meal!



Filed under by Malia, life as a domestic goddess

3 responses to “Our Favorite Black Bean Soup

  1. Yummy Yummy!!!

    Loooove black beans and I am funky about soups, but this is definitely one you that I will be trying!! Woo Hoo!!!

    Thank ya love! XO

  2. We love black beans, but have only a few recipes. This one sounds so delicious, I’m trying it out for sure!

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