Black Bean Soup

Black Bean Soup

Delightful soup that is a great additional to your Tex/Mex themed party or for any time you need a little bit of spicy soup.
From Everyday Wholesome Soup by Kim Wilson


2 Tbsp. oil/butter
1 onion, diced
3 cloves garlic, crushed
1 jalapeno, seeded, minced (or ½ red pepper, diced)
15 oz. can tomatoes (or 8-9 sun-dried tomatoes, soaked and chopped or 2 Tbsp. tomato paste)
4 cans black beans, drained (or 5-6 cups cooked) - the equivalent produced by cooking 1 lb. dry beans
3 cups water
1 tsp. ground cumin
2 tsp dried marjoram
1 Tbsp. chili powder
1 ½ tsp. sea salt or to taste
2 Tbsp. lemon juice
2 tsp. apple cider vinegar


1. Saute onion, garlic and jalapeno in oil/butter for a few minutes.
2. Add the rest of the ingredients (except for vinegar) and simmer for about 20 minutes.
3. Remove up to half of the soup and puree. (Use caution when blending steamy soup in a blender. Let it cool down some first.) (You can briefly use a hand immersion blender in the pot, but be sure to only partially process the soup.)
4. Return the puree to the pot, then add the vinegar.
5. Simmer a few minutes more before serving.

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