Black Bean Soup

The best black bean soup recipe!

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A delicious vegetarian black bean soup topped off with a variety of garnishes for the perfect bowl of soup!


  • 1 pkg. dried black beans (about 3 cups)
  • 46 C. stock or water (I used chicken stock, to keep it vegetarian, use vegetable stock)
  • 2 Tbls. olive oil
  • 1 lg. onion, diced
  • 1 stalk celery, diced
  • 1 lg. carrot, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, diced (opt. if you don’t want that much spice)
  • 4 cloves garlic, minced
  • salt & pepper
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 1/2 tsp. chipotle chili powder
  • 1/4 tsp. cayenne
  • 1/2 C. orange juice
  • 1 Tbls. dry sherry
  • 1 lime, juiced
  • 12 tsp. liquid smoke (opt.)

Suggested toppings (use what you like)

  • chopped cilantro
  • crumbled mexican cheese
  • lime slices
  • avocado
  • sour cream
  • sliced green onions


  1. Soak beans according to package directions. Drain and rinse. Add to large soup pot.
  2. Add stock to beans in pot and bring to boil. Reduce heat and simmer, covered about 1 1/2 hours to cook the beans.
  3. In large sauce pan, heat oil over medium heat. Add onions, celery, carrots, bell pepper, garlic (be sure to not let garlic burn) some salt and pepper (hefty pinch) and cook veggies until they soften.
  4. Add cumin, coriander, cayenne, chipotle powder and cook another minute.
  5. Add veggies to pot with beans. Continue to simmer until veggies and beans are soft and flavors have combined (I simmered mine about another hour)
  6. Prior to serving, add orange juice, sherry, lime juice and if, desired, liquid smoke. Stir to combine.
  7. Blend soup with immersion blender (or in batches in regular blender) to desired texture. If you want a chunky soup, just blend some of it, not all.
  8. Top individual servings with desired toppings.