Go Back

Black Bean Soup


  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped red onion
  • 1 jalapeño pepper chopped (remove ribs and seeds if you want a less spicier soup)
  • 4 garlic cloves finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 4 cups cooked black beans
  • 4 cups vegetable stock
  • 1 14.5 oz can of fire roasted tomatoes drained
  • 1 can chipotle chile in adobo sauce**
  • 1 teaspoon dried oregano
  • Juice of one Lime
  • Optional Garnish:
  • Crumbled Feta Avocado, Tomato


  • Begin by heating the olive oil in a dutch oven over medium-high heat. Add the onion and sauté until translucent, about 3 minutes.
  • Next, add the garlic, jalapeño, salt and pepper and cook, stirring constantly until garlic is fragrant. About two minutes.
  • Add the beans, stock, tomatoes and one chipotle pepper in adobo and oregano. Stir to combine. **The chipotle peppers tend to be pretty spicy, this is why I suggest starting with one and add more if needed. Also, any additional peppers can be chopped up and served as a condiment with the finished soup if you are serving a group of people with varying spice tolerances.
  • Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. After twenty minutes, puree the mixture in the pot with an immersion blender or allow mixture to cool slightly and puree in a blender. Do not put hot liquid into a blender, or you will end up with a big exploding mess!
  • This is a good time to taste the soup and adjust the seasonings. Add more salt and black pepper or more chipotles if desired. Give the soup one more whiz with the immersion blender and place back on the stove over medium-low heat for another 20 minutes to allow the soup to thicken. Stir occasionally.
  • Taste for seasoning one more time and stir in the juice of one lime. Your soup is ready to serve! Garnish with fresh avocado, tomato and feta cheese.