Bountiful Black Bean Soup

Bountiful Black Bean Soup Recipe

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dell kean


This is a fantastic recipe: spicey, easy, quick and delicious!

★★★★★ 1 vote
20 Min
35 Min


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2 Tbsp
olive oil
1 1/4 c
chopped onions
garlic cloves
1 Tbsp
chopped fresh thyme or 1-1/2 tsp. dried
3 15 oz. can(s)
black beans, drained, 1 cup liquid reserved
3 1/2 c
(or more) low-salt chicken broth
1 28-oz can(s)
diced tomatoes in juice (i used one with jalepeno peppers)
2 tsp
ground cumin
1 1/2 tsp
hot pepper sauce
sour cream, shredded cheddar cheese, fresh cilantro to garnish

How to Make Bountiful Black Bean Soup


  • 1Heat oil in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is golden, about 8 mins. Add beans, reserved 1 cup of bean liquid, 3-1/2 cups of broth, tomatoes with juice, cumin and hot pepper sauce.
  • 2Bring soup to boil; reduce heat to medium-low and simmer (uncovered) until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Cool slightly.
  • 3Working in 2 batches, puree 2-1/2 cups of soup in blender (I used my cuisinart food processor on pulse several times) until smooth. Mix puree back into soup pot.
  • 4Brint to simmer. Season to taste with salt and pepper, only if needed. (can be made 1 day ahead. cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring soup to simmer, thinning with more broth if needed, before serving.
  • 5When ready to serve, top with a dollop of sour cream and some shredded cheddar cheese and fresh cilantro (optional) We served this with warm jumbo flaky biscuits and butter!

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About Bountiful Black Bean Soup

Course/Dish: Appetizers, Bean Soups
Other Tag: Quick & Easy
Hashtags: #or, #main, #course

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