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Bowl of Spicy Black Bean Soup, with a bowl of egg for garnish
Anne Murphy

Spicy Black Bean Soup

I make a spicy black bean soup with plenty of tomato! Great for lunch, or a cup of soup to start a meal, and it freezes and reheats beautifully.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 1/2 quarts
Course: Soup
Cuisine: American, Gluten Free, Vegan
Ingredients Method Notes

Ingredients
  

  • oil for pan
  • 1 onion
  • 1 t chopped garlic
  • 1 t cumin
  • 6 c cooked black beans 1 pound dry, cooked or 4 cans
  • 1 14.5 oz can diced tomatoes
  • 1 6 oz. can tomato paste
  • 1-2 T chipotle puree
  • 1 quart water

Method
 

  1. Heat oil in pot while chopping onion. Saute onion in oil.
  2. When onion softens, add garlic and cumin. Saute another minute.
  3. Add the rest of the ingredients to the pot. Use an immersion blender to puree.
  4. Bring to a boil and simmer for ten minutes to meld flavor.
  5. Serve, or cool and freeze for later.

Notes

Garnish with hard cooked eggs, onion, or fresh tomato.
Freezes well for later use.