Skip to main content

What's Up Magazine

Black Bean Soup

Feb 18, 2014 02:08PM ● By Cate Reynolds
During the winter months, you can never have too many soup recipes. Black bean soup is a great stand-by, filled with big, bold flavors.


3 Tbsp. olive oil
1 medium onion, diced
1 Tbsp. cumin
2 cloves garlic, minced
2 cans black beans, drained and rinsed
2 cups vegetable stock
sour cream, cilantro, cheese for dopping


Heat olive oil in a sauce pan over medium heat. Add onion and saute until translucent, about 3 minutes. Add in cumin and stir well. Add in garlic and cook for about 30 seconds. Add in one can of beans and the vegetable stock. Bring to a simmer. Remove from heat. In batches, transfer mixture to a blender and blend well until smooth. Transfer back to the pot. Add in the second can of beans and bring the mixture back to a simmer. Spoon into bowls. Serve with sour cream and tortilla chips.

Makes approximately 4 servings

--Kim Cooper--