Black Bean Soup

Suprisingly, my kids go gaga over this soup.  They ask what’s for lunch or dinner, you mention black bean soup and you get all kinds of “ohhs” and “ahh’s” like it’s the best thing ever.  Perhaps it is.  It warms a momma’s heart who is always trying to keep her kids on track with healthy foods so they can grow up healthy and strong.   I can my own beans, so while this recipe calls for 2-15 ounce cans of black beans I throw in a quart.  I often double this recipe too because six kids will polish off one recipes worth in no time flat.  Remember this is soup – change things up to your liking.


  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, finely chopped
  • 1/4 c large sweet bell pepper, color of choice, finely chopped
  • 2 cups chicken broth
  • 2-15 ounce cans of black beans
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • Juice of 1/2 lemon (or squirt in an approximate amount of lemon juice from a bottle)
  • 1-1/2 tb cornstarch mixed with 1-1/2 tb water


  1. In a pot, combine the first six ingredients, bring to a boil and simmer until soft – about 10 minutes.
  2. Add beans, salt and cumin, cook for another 5 minutes.
  3. Puree the soup using an immersion blender or do batches in a regular blender or food processor – be careful! It’s hot!  Blend until your texture of choice.
  4. Return soup to the pot.  Add cornstarch/water combo, stir well and finally add the lemon juice and cook until thickened – a few minutes more.

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