Black Bean Soup is good food

When the weather gets colder soup becomes a very attractive meal. I love making soup for guests because I make it the day before and then have very little prep when people come over. This week I made black bean soup and I thought I’d share it because it’s ridiculously simple and tastes wonderful.

1 cup (ish) chopped onion

1 cup (ish) chopped carrot

1 cup (ish) chopped celery

1 seeded/chopped red bell pepper (can be yellow or orange)

1 seeded/chopped jalapeno (optional)

1 seeded/chopped habanero pepper (optional)

2 cloves garlic, minced

4 cans black beans (sure, you can go to the trouble of soaking your own beans, but I don’t)

2-4 cups chicken stock (use vegetable stock to keep this a vegetarian dish) – amount depends on consistency you want

I happened to have matchstick carrots on hand for my salads-in-a-jar that I make for lunch at work, so I used those this time.


I like it spicy, so I use both the jalapeno and habanero peppers. The usual warnings about handling hot peppers apply! Carrots/onion/celery are a standard mirepoix that is a great start to any soup. After all the veggies are chopped, saute them in a large pot with about 4 tablespoons of butter (don’t forget the garlic!):


Once the veggies soften (this smells divine, by the way) add the black beans (do not drain) and stock:


Let this simmer a while (there is not a specific amount of time; you just want the veggies nice and soft). While it’s simmering, taste the broth – if you feel a need you can add red pepper flakes or ground pepper, but honestly I rarely need to do that. There is plenty of great flavor in the base ingredients.

This is a pureed soup. While you can now transfer to a food processor/blender to puree that is really kind of a pain. I highly recommend a stick blender so you can puree it right in the pot:



After pureeing, I let it simmer a bit longer so I can again sample for flavor. Then remove from heat, let the pot cool a bit, and cover and put in the refrigerator overnight. This really helps the flavors meld, plus it makes the next day’s meal a snap. Just reheat on the stove, and serve with some nice bread and fresh avocado (or sour cream, or whatever sounds good to you!).



Bon appetit!

One thought on “Black Bean Soup is good food

  1. Pingback: Black Bean WHAT??? | @KellyOSullivan

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