Thick and Rich Black Bean Soup


Here’s a recipe for a hearty, warming soup – just what’s needed now the weather’s turned. It doesn’t have to be black beans – I tend to use tinned, mixed beans.

2 Tbsp cooking oil

1 medium sweet onion, diced

2 celery ribs, diced (including the leaves)

1 regular carrot (not baby), peeled and diced small

1 garlic clove, grated or minced

2 cans (14 oz size) chicken or vegetable broth

1 cup diced cooked ham (or 1/2 cup bacon, or omit meat)

1/4 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)

Optional: shredded Cheddar cheese and sour cream for garnish


Put a Dutch oven over medium heat on stovetop.

Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.

Add garlic and cook 1 more minute.

Add broth and bring soup just up to a slow boil.

Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.

Add black beans, stir to combine, and simmer on very low heat for 10 minutes.

To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender.  Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.

Top with a sprinkling of cheese and a dollop of sour cream if desired.



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