Black Bean Soup at

Black Bean Soup

Course Soup
Cuisine Classic
Servings 4 servings
Author Tammy Blankenship


  • 1 tablespoon olive oil
  • 4 cloves large garlic minced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 medium onion diced
  • 2 cans black beans rinsed and drained
  • 1 3.5 ounce can green chilies
  • 3 cups vegetable or chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 bay leaf

To top (optional):

  • Sour cream
  • Avocado
  • Cilantro
  • Tomato
  • Tortilla chips
  • Cheese


  1. Place a stock pot on the stove and turn it on medium high heat.
  2. Pour olive oil into pot until it runs quickly in the pan.
  3. Place diced onion, celery, and carrots in the pan. Cook for 5 minutes or until the onions start to become clear.
  4. Add the garlic and cook for one minute.
  5. Stir in black beans, green chilies, cumin, oregano, bay leaf , chili powder, salt, and broth.
  6. Let simmer for 20-30 minutes or until vegetables are tender.
  7. Remove from heat.
  8. Remove bay leaf from soup.
  9. Puree until smooth with immersion blender or in a blender (in small batches and allowing a little steam to escape so it doesn’t explode.)