Black Bean Soup

While my daughter was in preschool, we had a weekly trip to a local cafe every Wednesday for lunch.  We both always ordered the black bean soup and it was delicious.  It was so good that my daughter asked me to make it at home.  So, I researched many recipes and did some trial and error until I was able to make a batch that the whole family declared the winner.  It’s not like the one at the restaurant, but it’s pretty darn good and it’s oh so simple!


1/2 medium onion
1 – 2 garlic cloves, smashed & chopped
3 cans (medium size) of black beans
1 cup of broth (I use low sodium chicken)
Cumin, chilli powder, salt, pepper


Sautee onions and garlic in olive oil – season with salt & pepper
Add cumin & chill powder (min 1 tsp – more depending on your taste)
Add 3 cans of black beans – including the liquid from the cans
Add 1 – 2 cups of broth (1 if you like it thicker, 2 for a bit thinner)
Bring to a boil
Simmer as long or as little as you like – min 15 mins.


Use your immersion blender to blend the soup but leave small chunks of beans.

Taste and add more seasoning if needed.

When you are ready to serve, pour into bowls and add sour cream, cheese or my kids’ favourite, chopped hot chilli peppers on top.


Also tastes good served with nachos or tortilla chips and an icy cold beer.

No matter what you are cooking, try and use the best ingredients you can.  When you use organic and fresh produce, meals usually taste better and are healthier for you.

With the push towards more vegetarian eating and Meatless Monday, give this soup a try with your family.  Let me know if you like it!



linking up with: The Jenny EvolutionCurly Crafty Mom

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