Black Bean Soup

For my older son’s second birthday party, I wanted to do something heartwarming and cozy. It was the end of January and the Boston weather that year had been brutal. Piles of snow had been capped with a thick sheet of ice, leaving people trying to figure out how to chip ice blocks off of their roofs. I remember my mom saying that five stores in her town were out of ice-melt on one particularly depressing day. We were all in need of a comfy party. Plus, I needed to go simple–because I was pregnant (and sick!) with my second baby. The moral of the story is, black bean soup cured all! Well, maybe not. But people really seemed to like it. And I am (almost) ashamed of how easy it is to make. 

I served it with guacamole and a simple cheese quesadilla.

Black Bean Soup
Recipe type: Main dish, soup
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 teaspoon vegetable oil
  • 1 teaspoon dark chili powder
  • 1 teaspoon smoked Spanish paprika
  • ¼ teaspoon cumin
  • 3 15.5-oz. cans black beans, drained and rinsed in a colander or strainer
  • 2½ cups low-sodium chicken broth (Vegetable broth can be easily substituted for this recipe to become vegan.) I use Swanson Natural Goodness Chicken Broth or Nature's Promise Organic Vegetable Broth.
  • 1½ cups frozen corn
  • 1 lime
  • Optional garnishes: Shredded cheddar cheese, chopped scallion--green parts only, hot sauce, sour cream, tortilla chips, pickled jalapenos, hot cooked jasmine rice
  • Optional special equipment: Immersion blender
  1. Place your Dutch oven or stockpot over medium-high heat and add vegetable oil, chili powder, smoked paprika and cumin. Let the spices toast for 1 or 2 minutes, until they become aromatic.
  2. Add two-thirds of the drained and rinsed beans and stir them well to coat them with the spice mixture.
  3. Add chicken or vegetable broth. Bring to boil and then reduce to a simmer for 5 minutes, just to soften the beans a little more.
  4. Move the pot off the heat momentarily and use your immersion blender to blend the soup right in the pot. Or, use a potato masher to mash the mixture and you get a similar effect! (I used this technique when my blender was in the sink and I didn't want to wash it yet.)
  5. Return the pot to the heat, add the remaining beans and corn. Cook for 2 minutes to heat through.
  6. Squeeze in the juice of at least half a lime, up to a whole lime depending on how much you like and how juicy your lime is.
  7. Taste for seasoning. May need a little salt, but probably not much.
  8. Serve with garnishes you love, enjoy!


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4 thoughts on “Black Bean Soup

  1. Just made your black bean soup for my neighbors! Soooo easy, and they loved it 🙂 Having a yummy meal that I can make in under 20 minutes on a week night is the best! Thanks Dre XOXO

    • I am so glad this recipe worked out well, I have loved it for so long and it’s been a little secret just how simple it is! May you enjoy it for years to come!

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