Black Bean Soup

spicy black bean soup - from Canned

Enough said.  This one’s a keeper. 

spicy black bean soup - from Canned

 1 cup of black beans give you 64% of your daily recommended folate intake.  60 % of your fiber.  30 % of your protein. 

And a meer 20 % of your iron requirements.  Wow.

And Vegan diets are lacking in nutrients?  Don’t think so.  Try this soup out.  It’s easy, inexpensive, quick and delicious.


Black Bean Soup
  1. 4 Cans of Organic Black Beans - NOT Rinsed
  2. 2 28 oz. Cans of Organic Crushed Tomatoes with Basil (See notes)
  3. 1 Quart Filtered Water
  4. 1 large Yellow Summer Squash, sliced
  5. 1 Red Bell Pepper, chopped
  6. 1 Onion, diced
  7. 2 Tbs. Olive Oil
  8. 1 Tbs. Cumin
  9. 1 Tbs. Chili Powder
  10. 1 Tbs. Powdered Garlic or 2 cloves minced
  11. 1/3 Cup fresh Lime Juice * See Notes
  12. Chopped Cilantro for garnish
  13. Salt & Pepper to Taste
  1. Saute the Onions in Olive Oil in a large stock pot.
  2. Add in seasonings, squash and red pepper and cook until soft.
  3. Add in all other ingredients and bring soup to a boil.
  4. Reduce to simmer. Cover and cook on low heat for at least 1 hour.
  5. Carefully remove about half of the soup and puree in a blender until smooth (you may need to do this in a few batches at a time)
  6. Stir the pureed mix back into the soup pot.
  7. Return to a boil for 10 more minutes prior to serving.
  8. Serve with warmed flour tortillas or chips. Makes about 3 Quarts.
  1. * I used 2 10 oz. cans of Ro*Tel brand crushed tomatoes with Lime & Cilantro in place of 1 can of the crushed tomatoes and the lime juice listed.

spicy black bean soup - from Canned



1 year ago I was enjoying this:  Sweet Potato Stuffed Swiss Chard Wraps with Spicy Tomato Soup

Sweet Potato stuffed Swiss Chard Wraps w/ Spicy Tomato Soup - From

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13 thoughts on “Black Bean Soup

  1. narf77

    All I want to know is how something that looks so humble, earthy and frankly unattractive, cant taste so amazing! I had never tried black beans before (couldn’t get them in tins here) and decided to buy some dried from my local health food shop and after cooking them and watching them turn my delicious vegetable soup into so much pond/swamp water I took a tentative sip and was transformed. I even save and use the cooking liquor now it is THAT good! YUMMO black beans are my new leguminous besties 🙂

      1. narf77

        I find “homely” always rewards you magnificently 🙂 I never realised how scrumptious a humble dried bean could be till I tried black beans. I was thinking up all kinds of savoury ways to try to eat more of them! They are simply and most absolutely delicious 🙂

    1. Angela @ Canned Time Post author

      You and I really should collaborate on a Vegan soup book someday. My problem is that I just don’t make the same soup twice (which annoys my husband to no end) But they really do make a winter meal just by themselves.

  2. rika@vm

    Your black bean soup sounds beautiful and amazing, especially for this cold season! I can see myself eating your soup with toasted tortilla or on quinoa! I love black bean soups; my partner makes the best black bean puree for nachos. I like that you added yellow summer squash to give it a bit of color and mmm, lime juice!

    1. Angela @ Canned Time Post author

      Thanks so much Rika 😉 This one really could be used as a dip with lots of hot sauce added in. I make another version that just leaves all the extra veggies whole so its a more country version soup. We eat Mexican food at least 4 – 5 times per month so anytime I can make something up quickly at home the better! Thanks for stopping by ♥

    1. Angela @ Canned Time Post author

      Thanks Jennifer and thanks for your comments. The squash works with the beans of course to create a more creamy texture. I like chunkier soups so I left some of the squash un-pureed but to each his own. The soup is a wonderful side dish or can really stand on it’s own as a hearty winter meal. Hope you give it a try and thanks again for stopping by 😉

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