Black Bean Soup

This soup is simple and delicious!!!

Easy (very easy) to make either vegetarian or vegan!

I will be making this soup for Soup and Stations one Friday during this Lenten Season!

This is my take on Quick Black Bean Soup from this website.

Black Bean Soup



  • Oil (for frying onions)
  • 1 large onion
  • 3-4 cloves of garlic
  • 4 16 oz. cans of black beans, drained and rinsed
  • Juice from 1/2 of a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 tablespoons dried parsley (or fresh)
  • Black pepper
  • 4 cups water
  • Chicken/Beef Bouillon
  • Chopped green onions (optional topping)
  • Sour cream (optional topping)

Vegetarian: vegetable bouillon, soy yogurt


  • Saute chopped onions in a frying pan
  • Add garlic
  • Add in the rest of the ingredients (minus the toppings), and bring soup to a simmer.  I like to use chicken and/or beef bouillon (I use the cubes; you could also use some stock) to add to the flavor.
  • Mash some of the beans with a potato-masher.  This will thicken the liquid base of the soup.  I like to take maybe a little less than a cup of beans out and put them in my chopper.  Chop the beans.  Add back to soup and cook for 10 minutes.
  • Taste soup for flavor.  Serve and add toppings!
  • Enjoy!

4 cans of black beans

4 cans of black beans

Drain and rinse black beans

Saute onions in a little oil

Adding lemon juice

Adding lemon juice

Add all ingredients to pot and squeeze in lemon juice



Add your spices into soup

Mash/Chop ~1 cup beans

Don’t forget to add your bouillon if you like!

Black Bean Soup

Black Bean Soup

See you in the Kitchen!




2 Responses to “Black Bean Soup”
  1. Looks good Katie ! I will have to try this, I can make it for mom and dad.

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