Black bean soup

The ONLY reason this soup takes a long time to make is because the beans have to soak and then be cooked.  The actual hands-on time in the making of this soup in minimal.  The result is a phenomenally healthy (if you take it easy on the cheese and sour cream) and nummy soup.

The recipe comes off the back of a bag of Market Pantry black beans; I’ve VERY slightly modified it.  Julie actually introduced me to this when she made it last year.  I’ve made it multiple times since then.  The recipe makes a ton of soup – I fed 8 people (6 adults and 2 kids) last night and I have leftovers.  When I make it for just our family, I refrigerate half and freeze the other.


  • 1 lb dry black beans
  • 14 cups water (divided into 4 and 10 cups)
  • 1 tsp salt
  • at least 24 ozs salsa (I use one each of 12 oz Trader Joe’s Organic Tomatillo & Roasted Yellow Chili salsa and 12 oz Trader Joe’s Roasted Garlic Salsa)
  • 2 tsp cumin
  • sour cream
  • shredded cheese – Mexican blend, taco blend, sharp cheddar, Cojack
  • fresh cilantro


  • Rinse the dry black beans.
  • Bring 4 cups water and the black beans to a boil.  Boil 2 minutes.  Remove from heat and cover.  Let stand for 1 hour.
  • Drain and rinse.
  • Combine soaked beans, 10 cups water, and salt in a stock pot.  Bring to a boil and cover.  Reduce heat and simmer for 2 hours.
  • Add salsa and cumin.
  • Run everything through a food processor if you like a non-chunky soup like my kids and husband.  If your family is less picky, just mash up about 1/3 of the black beans.
  • Return everything to the stockpot and simmer for at least another 15 minutes.
  • Serve with toppings!

See the corn in the picture?  Last night, my dad added it to his soup.  The rest of us followed suit!  It was so good!  I didn’t have any red onion but that’s super nummy.

Use bread or corn chips for dipping.  We had apples and Gouda cheese, too.

If you try this recipe, share your “snapshot.”


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