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Delicious, Healthy Black Bean Soup

Updated on February 4, 2017

My Favorite Soup

5 stars from 4 ratings of Black Bean Soup

Best Black Bean Soup

I’ve never done a foodie post and I may not do another one. This one, half-assed at best, I only thought of while I was making my favorite black bean soup. So, bear with me while I try something completely new. The post, that is. The soup I make fairly often.

I love black beans if they are prepared properly and I don’t even know what that means but eating them on a bed of rice is not something I would do. I don't like them in a burrito. I only like them in certain recipes, like the one I made tonight. I am not sure where it came from but I tore it out of a little magazine a long time ago and in the bottom right corner it says, The Biggest Loser, a show about weight loss. I’ve never watched the show but in a later post I am going to discuss my new cultural awareness project and it may or may not include watching the Biggest Loser. If it's still on. But, for now, the best black bean soup I’ve ever eaten:

Looks odd.. tastes good.
Looks odd.. tastes good.

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves four and then some..


  • 2 cans Black beans, I use low sodium
  • 1 can Diced tomatoes, low sodium for me
  • 2 cups Water, Not a drop more
  • 3/4 cup Finely diced celery
  • 3/4 cup Finely chopped onion, white is best for me
  • 2 tsp Finely chopped Jalapeno, no seeds & I use slightly more
  • 1 tsp Minced garlic, I use slightly more
  • 1 tsp Ground cumin, I use Penzeys
  • Red and black pepper, to taste
I serve mine with crackers for my husband and heated and lightly buttered (okay, it's me.. slathered butter) tortillas.
I serve mine with crackers for my husband and heated and lightly buttered (okay, it's me.. slathered butter) tortillas. | Source

Very Simple

  1. Drain black beans and put 3/4s of them into large non-stick sauce pan with 1/2 of tomatoes, including liquid. Add 2 cups of water. Bring to simmer over medium heat. Remove from heat and use immersion blender to puree until mostly smooth.
  2. Add remaining ingredients and reduce heat to low (I go slightly higher). Cover pan, leaving cover slightly ajar for steam.
  3. Cook 20-25 minutes.
I serve with sour cream, freshly grated  Parmesan cheese and grated cheddar cheese.
I serve with sour cream, freshly grated Parmesan cheese and grated cheddar cheese. | Source
Nutrition Facts
Serving size: Bowl
Calories 102
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 1 g5%
Carbohydrates 24 g8%
Fiber 7 g28%
Protein 7 g14%
Cholesterol 0 mg
Sodium 489 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

The Unedited Truth

As with most cooks who have spent any time in the kitchen, I tweak most recipes after I make them very precisely on the first try. With this soup, for my taste, I tweak it like so:

  • Use slightly less water - for a thicker consistency.
  • I use a little more Jalapeno
  • I increase the simmer temp slightly to the low side of medium low
  • Sometimes I use a chopped green onion along with the white onion
  • With any recipe, I use gobs more garlic
  • Sometimes I sauté the vegetables before I add them to the soup (not the tomatoes)
  • Next time I make it, I'm going to add Cilantro
  • If possible, I always use Penzeys spices

If you don't have an immersion blender, it is worth it to buy one for this recipe. It has come in very handy for me on other recipes.

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    • bzirkone profile image

      bzirkone 3 years ago from Kansas

      Thank you--I saved this evening for Hub browsing and will start with yours.

    • Akriti Mattu profile image

      Akriti Mattu 3 years ago from Shimla, India

      Sure you should visit :-)

      If you ever feel like, you can visit my profile for hubs on 'must visit' locations in India with all the details. I've written it from personal experience :)

      Best wishes for all your future endeavours :)

    • bzirkone profile image

      bzirkone 3 years ago from Kansas

      I did not know that. India is on my bucket list to visit, right after South Africa and Australia. I have some Indian friends here and I love them. thanks for visiting..

    • Akriti Mattu profile image

      Akriti Mattu 3 years ago from Shimla, India

      You know in India this is extremely popular :)

      Voted up

    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      Vespawoolf.. thanks for the comment. You won't be disappointed with the soup.. Since I posted this hub I have tried another black bean soup and it was not nearly as good as this one so I think you will be pleased. Thanks again..

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This is a great Hub! I also love Penzey's spices and think that would be great in this easy but nutritious soup. We enjoy black beans and look forward to trying this for a quick weekday supper. Thanks!

    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      Thanks Laura- this is practically fat free, depending on the goodies you add to your own bowl. Thanks for reading. I love you.


    • indiaguerita profile image

      indiaguerita 5 years ago

      I am definitely going to add this to my recipe book. You know I'm changing up my eating lifestyle - so this is perfect.

      Great Hub!


    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      I am so glad to hear it! Let me know how your soup turns out..

    • profile image

      Haykel10 5 years ago

      cannot wait to try this! Bought an immersion blender today just for this! Looks like a great recipe, and I love the simplicity!

    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      I'm so excited!! My first foodie blog and two people have made my recipe! I knew you would love it if you like black bean soup and I knew you would make it better. I am anxious to read your hubs - this will be an inspiration for me. Thank you my friend!

    • profile image

      mpparis 5 years ago

      I couldn't wait so I ran out to the grocery store for a couple items I didn't have on hand.

      It was very hard for me but I followed the directions exactly (exactly as YOU do it, not the original recipe. I even measured the ingredients and anyone who knows me, knows I almost never follow directions or measure anything. It was an exercise in restraint for me and it paid off!

      The soup was fantastic. Perfect for this 'spring' day where the temperature outside is 33 degrees.

      After trying the original, I added some fresh, torn cilantro and I think it made it even better. Thanks for the recipe. It's a keeper.

    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      Thank you ChitrangadaSharan ! Let me know if you try the recipe and what you think. Thanks for stopping by and I will check out your hubs today.

    • bzirkone profile image

      bzirkone 5 years ago from Kansas

      Thank you Mpparis! I also love my immersion blender - it makes me sort of feel like a real chef when I'm using it.

      I forgot to mention sour cream! I always have sour cream ready for my husband to add to his bowl(s) of black bean soup – seems to be a natural for the black bean. I like it too but don’t always add it to my bowl because it seems to mute the spicy kick just a little. The truth is, if my husband isn’t eating any of the soup, I make it much bolder, adding a bit more cumin and Jalapeno and then I glob on the sour cream. Thanks for the encouragement and I always love reading your foodie blog @


    • profile image

      mpparis 5 years ago

      I agree! Do not let this be your last foodie post.

      My life became complete when I purchased my first immersion blender and I only use Penseys spices.

      I often put a spoonful of sour cream in my black bean soup. Is that poor form?

    • ChitrangadaSharan profile image

      Chitrangada Sharan 5 years ago from New Delhi, India

      Your first foodie hub is so well written and presented and I am sure it will be equally delicious, when prepared. Please don't let it remain your only foodie hub.

      Thanks for sharing the recipe!


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