“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Black Bean Soup


2 TB Olive Oil
1 Large Yellow Onion, chopped
3 Ribs Celery, chopped
4 tsp. Garlic, chopped
1 jalapeno pepper, seeded and chopped (leave the seeds in if you like heat)
1 Red Bell Pepper, seeded and chopped
3 - 15oz cans Black Beans
2 TB Cumin
Salt and Pepper
2-3 TB Hot Sauce
32oz Chicken or Vegetable Broth
15oz can Rotel (you can use diced tomatoes or fire-roasted tomatoes)


Created on November 18th, 2013

Heat a soup pan over medium high heat.

Add 2 TB olive oil to hot pan.

Add onion, celery,garlic and jalapeno.

Stir and cook for 3-4 minutes, careful not to burn garlic.

Add red peppers and continue to cook.

Drain 2 cans of the black beans and add them to the pan.

Pour the remaining can of black beans into a bowl, juice and all, mash with a fork and add to the pot.

Stir well and season with cumin, salt, pepper and hot sauce.

Add broth and rotel, stir and bring to a boil.

Reduce heat and simmer 15 minutes over low heat.

Can be served topped with sour cream and green onions. Enjoy!

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