Favorite Black Bean Soup Recipe

This black bean soup is inexpensive, simple, spicy and scrumptious. It’s also a great vegetarian option.

  • 4 lbs black beans
  • 1 1/2 diced red onion
  • 1/4 cup  chopped pickled jalapeno slices
  • 2 TBL sugar
  • 2 TBL red wine vinegar
  • 12 cloves garlic, minced
  • 1 1/4 tsp salt
  • 1 1/2 tsp cyenne pepper
  • 1 TBL chili powder
  • Sour cream

Cook black beans. Add remaining ingredients except for sour cream. Bring the soup to a boil, then cover, reduce heat to low and simmer for one hour. Add water if necessary.

Optional: Remove some of the soup, we usually do a quarter to half of it and place by small batches into a blender and blend, then add back into the pot of soup.

Garnish with sour cream.  (Don’t skip this!)

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10 Responses to Favorite Black Bean Soup Recipe
  1. Rachel E.
    May 23, 2011 | 10:16 am

    This sounds delicious. I love black beans. I finally found them at the local market here in Poland. As with anything, it’s just a matter of time. I will have to try this recipe. How much does it make? It sounds like a large recipe with 4 pounds of beans and 12 cloves of garlic. I know you have a large family, so do you have leftovers after the meal?

    [Reply]

    Kimberly @ Raising Olives Reply:

    My children love soup in general and they love this soup in particular. If I serve this as our main course I basically do not have any leftovers. So serves 12 in our home.

    [Reply]

  2. Amy
    May 23, 2011 | 2:43 pm

    Mmmm… I love cooking with black beans. Saving this page!

    [Reply]

  3. Rachel Q
    May 23, 2011 | 4:52 pm

    Sounds wonderful both for the taste and the cost! I’d love to try it, but I’m a bit concerned…my little nursling doesn’t seem to do well w/ spicy stuff. Any suggestions?

    [Reply]

    Kimberly @ Raising Olives Reply:

    The charm of this soup is the spice, so I wouldn’t want to take that away.

    A different option would be serving black beans with saffron rice, not spicy but still delicious.

    [Reply]

  4. Laura
    May 28, 2011 | 12:03 am

    I made this today and I LOVED it! :) I also made some Chismole from Nourishing Traditions, and it was awesome on top of the sour cream. BTW, how does it heat up? Thank you for sharing this recipe!

    [Reply]

  5. Marisa I.
    June 1, 2011 | 6:36 pm

    I made this last night and it was great, except it needed about 5 times as much salt, but that’s easily remedied. I love the texture of beans. I made it exactly as written and now I’d like to tweak it a little by using fresh jalapenos. I can imagine dumping a jar of salsa into it would also be great.

    [Reply]

  6. Marisa I.
    June 1, 2011 | 6:42 pm

    A tip for anyone who wants to try this recipe: I soaked the beans for 24 hours in water with baking soda (1Tbsp/quart), and that all but completely eliminated the common digestive problems that usually come with beans. It’s the first time I ever soaked beans with baking soda and I’m really excited about it!

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  7. Angela
    June 2, 2011 | 1:14 pm

    There is a similar recipe, if not the same one, in the book Nourishing Traditions, and I LOVE it. I had no idea it would be so good until a good friend made it for me.

    Thanks for reminding me, I’m going to make it for dinner :)

    [Reply]

  8. Cheryl
    January 16, 2015 | 8:46 pm

    Don’t know if anyone will still see this or not (!), but how do you pickle jalapeño slices? Can you just roast them, peel and chop?

    [Reply]

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