In the Kitchen

Black Bean Soup

This recipe comes along with a funny story. In all the time I took off from writing on the blog, it was still on my mind and I was still jotting down recipes I came up with. I was looking through my notebook and saw this one. No title, but it had directions so I thought I’d try it out again. I could tell it was a soup but it seemed a bit of an odd recipe. There wasn’t a lot of variety in it and there were a ton of beans! I seemed to recall it being some sort of taco/Mexican soup but all I could remember for sure was that it was really tasty. So I bought the ingredients and set out to make it. I followed all the directions and tasted it. It had good flavour, but I really wasn’t sure why I liked it so much last time. It was really runny and all it had in it was black beans, green pepper and onion that sunk to the bottom. Not nearly as good as the soup I made last week that was chalked full of vegetables, meat and beans. I ate some anyways but it was so boring that all I could manage was a small bowl. TJ liked the beans but that’s all there was to it. I talked on FaceTime with my parents while we were eating (hubby wasn’t home yet) and when they asked what was for dinner, I called it “Lame Soup”. Clearly my recipe writing skills had something to be desired!  Well, fast forward to the next day. I’m serving the soup to the kids and I have a revelation… it was supposed to be black bean soup! Puréed black bean soup! I hadn’t written the blending part down. I was so relieved! I wasn’t the failure of a recipe writer I thought I was after all! So here I sit, eating some half chunky, half puréed black bean soup and laughing at myself. And I must admit, it’s good! It’s really good!

All the ingredients you’ll need (plus some olive oil)

The finished product… after it is blended!


Print Recipe
Black Bean Soup
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 3 cans (540 mL each) no salt added black beans
  • 1 carton (900 mL) low sodium chicken broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) crushed tomatoes
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) salt, or to taste
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 3 cans (540 mL each) no salt added black beans
  • 1 carton (900 mL) low sodium chicken broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) crushed tomatoes
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) salt, or to taste
Instructions
  1. In a large soup pot, heat oil over medium heat. Add onion and pepper and sauté for 8 minutes, stirring occasionally.
  2. Add garlic and sauté an additional 2 minutes, stirring.
  3. Add remaining ingredients (except salt) and bring to a boil. Reduce heat and simmer 20 minutes. Add salt to taste.
  4. Using an immersion blender, blend soup until desired consistency is achieved. (Or carefully transfer in batches to a blender.)
  5. Serve with avocado slices, fresh cilantro and tortilla chips.

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