Black Bean Soup

Black Bean Soup Recipe

This black bean soup is perfect antidote to the chilly weather out there – hearty, satisfying with plenty of rib-sticking satisfaction.  If you’re a plant-based food lover like me or just want to add more plant-based meals to your diet, this is certainly a great one to start!  

Serves 4

Recipe by Arlene Jacobs



2 tbsps. extra-virgin olive oil

1 onion, cut in ¼ inch dice

1 green pepper, cut in ¼ inch dice

3 large cloves garlic, 2 chopped, 1 smashed

2-19 oz. cans black beans with their liquid

3 sprigs thyme

1 bay leaf

1 tsp. cumin

½ tsp. oregano

Pinch hot pepper flakes

1 tsp. red wine vinegar



  1. In a large sauté pan over medium-high heat, sauté the onions and peppers until beginning to soften – about three minutes. Lower the heat and add the 2 chopped garlic cloves and cook gently for about two minutes more.
  2. Add the black beans and their liquid, thyme, bay leaf, cumin, oregano and hot pepper flakes. Add two cups water. Bring to a boil, reduce heat to low and continue to cook for about 20 minutes or until a full flavor develops. Add more water, if necessary and adjust seasonings.


GARNISHES: (optional)


Chopped onions

Grated cheddar

Diced avocado

Chopped cilantro


Click below to get my ultimate healthy pantry essentials checklist.  Refer to it before your next shopping excursion and outfit your pantry with the healthiest and tastiest herbs, spices, condiments and fridge items.




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