A Really Yummy Black Bean Soup

Susan Feliciano


This is something I can throw together with things from the fridge and pantry, almost any night of the week. I got the idea of adding the spinach from my Fresh Produce Guide. Hope you enjoy it.

★★★★★ 3 votes
8 or more
10 Min
20 Min


1-2 Tbsp
olive oil
1 small
onion, chopped
1 c
chopped carrots
1 c
chopped celery
2 clove
minced garlic
1/2 tsp
freshly ground black pepper
4 c
vegetable broth
1 pkg
(4 cups) fresh baby spinach
2 can(s)
(14 oz) crushed tomatoes
1 can(s)
(15 oz) chickpeas, rinsed and drained
1 can(s)
black beans, rinsed and drained
2 Tbsp
chopped fresh thyme, or 1 tbsp dried (optional)
1/2 c
sour cream or greek yogurt


1Heat a large Dutch oven with 1-2 tablespoons olive oil over medium heat. Add onion, carrots, celery, garlic, and pepper. Sauté until vegetables are tender, about 5-7 minutes.
2Add broth, spinach, tomatoes, chickpeas, and black beans. Bring to a boil. Cover and reduce heat. Simmer for 10-15 minutes. Stir in fresh or dried thyme, or just top it with fresh thyme leaves.
3You may also top each serving with a dollop of sour cream or Greek yogurt.

About A Really Yummy Black Bean Soup