Scrumptious Black Bean Soup


Happy Holidays to all!!!

Just served this warm, yummy soup to a house full of  friends after a healthy day of  skiing …

I paired it with a Simple Arugula Salad and Whole Grain bread….

This soup is incredibly rich tasting, using Simple Clean and Whole ingredients.

The key is making the beans in advance, as it may take a little longer it is what makes this black bean soup a SHOW STOPPER. Imagine serving your family this delicious one pot meal with a mixed green salad and crusty piece of bread on a cold winters evening. Lots of LOVE! 

It can be eaten as is for a vegetarian dish, or for carnivores add your favorite lean animal protein.

My husband had it with some bacon crumbled on top and I spiced it up with 1/4 cup of Quinoa mixed into the soup.

Opposites attract 🙂

xo jen


  • To Prepare Beans

    • Prepare a 1 to 4 days in advance
    • 1 pound dried black beans
    • 1 tablespoon canola oil
    • 1 medium onion, chopped
    • 4 large garlic cloves, minced
    • salt to taste
    • 1/4 cup chopped cilantro
  • Ingredients for the Soup

    • 1 pound of prepared black beans
    • 2 tablespoons canola oil
    • 1 onion, finely chopped
    • 4 large garlic cloves, minced
    • 3 tablespoons chili powder
    • 1 tablespoon cumin
    • 24 oz can diced tomatoes
    • 1 teaspoon of dried oregano
    • salt to taste
    • 2 tablespoons tomato paste dissolved in 1 cup of water
    • 1/2 cup chopped cilantro
    • 1 cup of crumbled goat cheese or cheese of choice


  • To Make Beans

    1. Soak black beans in water for 6 hours to overnight
    2. Heat the oil in a large heavy soup pot over medium heat
    3. Add onion and cook unti soft approx 3 minutes, add 1/2 garlic until fragrant
    4. Add the beans and soaking liquid and bring to a boil
    5. They should be covered with at least 1 inch of water..add more water if necessary
    6. Cover and simmer for 1 hour
    7. Add salt, the cilantro, and remaining garlic
    8. Continue to simmer for 1 hour until the beans are soft and broth is thick and fragrant
    9. May be set aside for up to 4 days in the refrigerator for the best flavor
  • To Make the Soup

    1. Heat the oil in a nonstick skillet over medium heat.
    2. Add onion cook stirring until the onions are lightly colored, about 10 minutes
    3. Add garlic, stir together for approx 1 minute until fragrant
    4. Add chili powder and cumin. Stir for 2 to 3 minutes
    5. Add the tomatoes, oregano, and salt to taste
    6. Bring to simmer and cook until tomatoes have cooked down, approx 10 minutes
    7. Stir in the tomato paste dissolved in water and simmer for 15 minutes
    8. Once mixture thickens add the tomato mixture to the beans and bring to a simmer
    9. Simmer for 45 minutes. Add more salt to taste
    10. Blend 1/2 to 3/4 of the soup and add back to pot
    11. Before serving, stir in the cilantro
    12. Spoon chili into bowls with a spoonful of goat cheese or your choice of cheese
    13. Add either veggie, or chicken stock if the consistency is too thick
    14. You can puree the whole pot of soup for a creamy texture….MY ABSOLUTE FAVORITE


7 responses »

  1. Jen, I’ve already started soaking my black beans. Can’t wait to enjoy this soup tomorrow. Half of my family wants it with quinoa and the other half with bacon :). Thanks!
    xo, Kate

      • Four out of five of the Clow family LOVED your soup. (My four year old son, the outlier, doesn’t like anything except candy. We’re not sure where he came from.) But seriously, my 6 and 8 year old daughters loved it. Both had seconds with goat cheese. Served it with a salad as recommended. I pureed 3/4 of the soup. Delicious! Only complaint from my husband is that he has lots of dishes to clean 🙂 Thanks again. Will put it in the regular rotation.

  2. So…
    Should I start this NOW for the Super Bowl?!
    Seriously, though, it looks and sounds delicious! It will be a great weekend project!
    Thanks, Jen… you should see my bursting 3-ring binder filled with your recipes 🙂
    XO Sallie

  3. So I prepared the beans during the Giants game yesterday and finished the rest today….It is REALLY delicious! Love the cilantro and crumbled goat on top! I’m going to get some whole grain bread tomorrow for the leftovers and serve with salad to the family! Thanks for this great recipe! It will be a go-to winter staple for sure! I still have to make your chocolate chip cookies…maybe this weekend with the kids! Best, Joanna

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