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Best-Ever Black Bean Soup

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Best-Ever-Black-Bean-Soup

I found this recipe in a recent issue of ALL YOU magazine and it looked easy, frugal, and delicious. Exactly my kind of recipe. 🙂

Honestly, I was not expecting this recipe to be as delicious as it turned out to be. I thought it would be yummy, but I didn’t expect it be one of those major winner recipes.

Jesse was out with Kaitlynn at her ice skating practice last night and when he walked in the door, his first remark was, “That smells so good.” And it did.

But it tasted even better than it smelled! In fact, I wanted to eat it straight from the soup pot. 🙂

BLACK BEAN SOUP

Jesse kept commenting as he was eating it last night, “This is such a great recipe.” I totally agreed.

What surprised me most of all was that our kids loved it, too. They even asked if they could please eat the leftovers today.

It’s a simple recipe and it’s packed with good-for-you ingredients. If you wanted to kick it up a notch, you could add some hot sauce or salsa to it.

I also think it’d be great served with some crushed tortilla chips, cheese, sour cream, and sliced avocado. If you have a family who isn’t really into meatless meals, you could add some cooked chopped chicken.

Black Bean Soup

Adapted slightly from ALL YOU magazine

  • 1 1/2 Tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, seeded and diced
  • 4 carrots, diced
  • 3 ribs celery, thinly sliced
  • 1 Tablespoon chili powder
  • 1/2 teaspoon cumin
  • 6 cups chicken broth
  • 4 15-oz. cans black beans, drained and rinsed (you can also make your own recipe-ready black beans)
  • Salt and pepper

Saute onion, garlic, pepper, carrots, and celery in oil in a large saucepan over medium-high heat. Stir occasionally and cook until softened. Add chili powder and cumin and saute for a few more minutes.

Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.

Remove a few cups of the soup and puree in a blender. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.

Serves 6.


BLACK BEAN SOUP

What are your favorite soups for fall and winter? Any recipes you think we must try? I’d love to hear!

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  5. Beth says

    Thanks. Sounds so amazing, with a vegetarian in the family I’m always looking for recipes that pack protein. I’ll be making this and substituting veggie broth for the cchicken.

  6. Hannah says

    My favorite soup..
    http://www.howsweeteats.com/2012/02/mother-lovetts-bean-soup/
    I do not like ham and bean soup, but knew I needed to find one that I did like because of the bean stockpile I had and ham we had eaten. So I searched and found this recipe online.
    It was so good! It is truly a comfort food! My small kids love it and ask me to make it all the time. It’s their favorite too.
    For this recipe I use any type of beans (canned or bagged) and I use quite a bit more beans than it calls for. I love to put in half butter beans and half navy beans or northern beans. I also throw everything in the crock pot and let it cook all day. House smells wonderful and dinner is delicious! It does make a huge pot (doesn’t quite all fit in the crock pot) so I freeze the rest. What amazes me is that the beans stay perfect after freezing. I figured they would be mushy…not a bit! So good out of the freezer too!

  7. Katy @ The Non-Consumer Advocate says

    I made this tonight, as well as a loaf of crusty French bread. I did use an immersion blender to make it more acceptable to my one son who is very sensitive to texture. And yes, I cooked the beans myself, which was quick since I used a pressure cooker.

    Thanks for the recipe!

  8. Laurie Cassano says

    Crystal, this soup looks amazing! It was 90 degrees here in Upstate NY today, but tomorrow will be cool and rainy. Perfect soup weather 🙂 I have a question about the servings, it says it makes six servings, and you had leftovers? But we have the same family size as you (basically) and we would never have leftovers. Did you double it? Thank you!
    Laurie

    • Crystal Paine says

      Yes, we did have leftovers… it makes a full pot (at least six adult-sized servings of 1-2 bowls each) and my kids are still small so they usually eat what would amount to a half serving.

  10. lyss says

    This looks good…for winter. lol Ice Skating? It’s still swimming weather in my neck of the woods. : )
    My husband doesn’t even want a “hot” meal of any sort most days. I LOVE soup, though! It’s often the best combo of easy, cheap, and healthy. Tortilla soup is a favorite around here. Looking forward to cooler weather…some day.
    ; )

  11. Sissy Sweet says

    Thank you so much for sharing the recipe. I just put it on my meal planner, and wrote the ingredients on my shopping list. We’ll be enjoying this Sunday night. <3

  12. Dawn @ One Faithful Mom says

    Our favorite soup, the ONLY soup my hubby and children eat happily and willingly…heck, they BEG for it…is YOUR hamburger vegetable soup. Seriously, never saw my hubby eat soup in 30+ yrs of marriage. But he loves that stuff. He even offers to make it, and the man can’t boil water.
    My veggie hating kids eat it up and compliment me the whole time. They’re already saying they can’t wait for winter so I will make it again. HAHA!!

      • Amy says

        I make your vegetable beef soup too, Crystal! In fact, just made it last night. ;). The only thing I changed was to use ground turkey instead of beef, since I didn’t want to pay the beef price. I freeze the leftovers in lunch size portions (adding hot sauce to each) and they are great for my husband to take along. Thank you for your blog, Crystal.

    • Megan Acosta says

      We love it too, but it is now known as Evie’s Favorite Red Soup! I puree it for my 4 and 2 year olds and they will slurp up 2-3 bowls of it! My daughter is SO PICKY so I love watching her eat all that protein and veggies without a fight! I freeze small servings of it to thaw for their lunches. That recipe is a life saver!

  13. Lana says

    This is our favorite soup. Turkey Chili with White Beans-http://www.ourfamilyeats.com/2011/11/turkey-chili-with-white-beans/
    It freezes very well so I make it in a big batch and freeze containers for later. I actually make turkey breasts just to make this soup.

    Your soup looks wonderful and also looks like a good one for the freezer. I can my own black beans so I am all set to make that one.

  20. Susan says

    Your black bean soup looks so darn good all that is missing is a good bread to dip into the soup with. Me I love Vegetable beef barley, nothing spells fall better then a rich hearty soup/stew. (seems all my soup are thick like a stew)