Spicey Black Bean Soup

A quick black bean soup that is great for a lunch or a quick dinner. Healthy and very easy to make.


  • 1 Tablespoon olive oil
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped (opt.)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 3 cups vegetable broth or stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ¼ teaspoon ground black pepper
  • Pinch of cayenne pepper
  • Sour cream and cilantro for garnish

 In a large saucepan, heat olive oil over medium heat.  Add onion and garlic and cook for about 5 minutes until the onion is softened.  Add chili powder, cumin cayenne pepper, black pepper and chipotle pepper.  Cook for about 1 minute, stirring.  Add stock and 1 can of beans and bring to a boil.

Meanwhile, in a food processor, (or alternately, you can use a potato masher or even a fork) puree the remaining can of beans and add to pot.  Reduce heat and simmer for 10-15 minutes.  Ladle soup into serving bowls and garnish with sour cream and cilantro, if desired.

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Lynn's Recipes: September 2012

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