Black Bean Soup

Prep 5 mins
Cook 50 mins
Total 55 mins

Black bean soup with green onions on top in a bowl with a spoon.

I am ready for fall. I have my fall candles out. I have already opened two cans of pumpkin. I brought out my big fall wreath and I even made a huge batch of gumbo. But it’s still not fall in Florida. We are halfway there, but almost halfway doesn’t count.

So in a last cry for fall, I have bought one of those cinnamon brooms at the grocery store. I watched Hocus Pocus. I had true cornbread stuffing and sweet potato casserole at Mrs. Wilkes’ in Savannah yesterday. The only thing left for me to do, make more soup. If fall doesn’t come soon I may have to come move in with one of you Yankees. I promise to bring goodies and soup and wine! 😀

A spoonful of black bean soup with green onions on top

I have been making this Spicy Black Bean Soup for the last 3 years now. The original recipe was written down on the back of a napkin from a coworker, but has been reworked so many times that the only thing that has stayed the same is the name. It has a spicy sweet flavor and is perfect with a dollop of daisy and some fresh cut green onions….and it’s best friend is a grilled cheese sandwich!

Yield: 4 servings

Black Bean Soup

A spoonful of black bean soup with green onions on top

Black Bean Soup is a little bit spicy, totally filling, and 100% the soup you need to remember this fall! If you're looking for some hearty recipes to make when the cold weather hits, this vegetable soup is perfect for you.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 3 tablespoons olive oil
  • 2 large white onions, chopped
  • 4 large jalapenos, minced
  • 1 large shallot, minced
  • 5 garlic cloves, minced
  • 2 1/2 tablespoons cumin
  • 2 tablespoons chili powder
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
  • 6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

Instructions

  1. In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
  2. Add spices and mix until well combined. Cook for 3 minutes more.
  3. Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
  4. Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.
  5. Serve with a scoop of sour cream, green onions, and maybe even a grilled cheese!

Notes

Recipe Notes: This soup freezes extremely well. Just place in ziplock freezer bags, and freeze! Also, yes you could use the vegetable stock in the quarts…but I seriously love the flavor the BTB Vegetarian No Chicken Base adds!

Novice Chef Blog Original

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 1272mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 11g

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Comments

34 Responses
  1. Christine

    This soup was awesome!! I think every recipe I have tried before had too many other ingredients. The black beans really shine in this recipe!

  2. Caroline

    I made this tonight- it was sooo good. I used canned jalepenos (and maybe only 1 full T.) and it had a nice bite!! Thank you for sharing..can’t wait for lunch tmw (leftovers!)

  3. Whitney

    I wanted to let you know that I made this for dinner a few nights ago and it was SO GOOD!!!!! It was too spicy for my husband (and I even omitted the jalapenos by accident), but that just means more for me. ;);)

  4. Katie

    Discovered your recipe this morning, made it tonight … probably the easiest and best tasting black bean soup I’ve made. Awesome recipe!

  5. Carroll

    Love it! I have taken to only low sodium beans/canned tomatoes…my waistline and myself thank you! Tommorow’s Dinner!

  6. Madi @ Sit Down and Eat Your Peas!

    All you Southerners don’t know what you’re saying! Fall’s hitting us in Ohio hard and fast with no mercy! It’s chilly every morning and has been raining all day! BRING BACK SUMMER! Or skip to Spring! Regardless, this soup looks perfect because it’s definitely fall here and I need some grilled cheese and the perfect soup to go along with it! Definitely also trying some creamy tomato bisque on the site this week…

  7. Chiara @ The Wandering Cook

    What a wonderful dish! I love black bean soup. Too bad it’s really difficult to find black beans in Switzerland.

  8. Tessa

    We’re still waiting on fall here in AZ too 🙂 Your soup looks great. Black bean soups always look so good, but for some reason, I’ve never made them at home. May need to change that!

  9. Jessica

    I made this tonight for dinner; I’m in Minnesota so it was fitting. Delicious! Will be making again and again.

  10. Becky

    Aaand, bookmarking this recipe because I love love love black bean soup! Thank you for this – will be trying it soon! : )

  11. raquel from Florida

    hehehhe I know that feeling of entering “that store”in Florida with all those cinnamon brooms! Once you enter you feel like fall! Great recipe!

  12. Averie @ Love Veggies and Yoga

    I made spicy black beans + veggies this week too! It’s not really fall here either, but I want it to stay 85f and sunny year round. Yes, I am one of ‘those’ people 🙂

  13. Heather of Kitchen Concoctions

    Yeah I have been doing *everything* I can to bring fall to Texas, but despite my efforts we still have highs in the mid to upper 90’s. This soup looks so good and perfect for fall, maybe this is the trick to get fall officially here!

  14. Lauren {Adventures in Flip Flops}

    Yeah, I know what you mean about fall. We’re in the middle of “still summer” in Houston, and by “still summer” I mean its about 90-95 everyday. Hmph.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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