Best Black Bean Soup
Recipe type: Best Soups
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
This is a comforting soup to have bubbling on the stovetop in the late afternoon, but you can put it in the crock-pot earlier in the day, too.
  • ¼ cup your favorite vegetable oil
  • 2 dried bay leaves
  • 1 or 2 jalapeno peppers, seeded and chopped (more or less!)
  • 8 garlic cloves, smashed and minced
  • 6 celery ribs with greens, chopped
  • 2 large onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 6 15-oz cans black beans (or do what I did: cook some dried black beans per package instructions, and then use half canned and half dried)
  • 4 tablespoons ground cumin
  • 2 to 3 tablespoons your favorite hot sauce (or per your heat tolerance!)
  • 2 quarts chicken or vegetable stock or broth (homemade is best)
  • Salt and freshly ground pepper
  • 1 quart canned, chopped tomatoes (home-canned is best)
  • sour cream (optional but so, so yummy)
  1. Heat a medium soup pot over medium-high heat. Add the oil to the pot, then add the bay leaf, jalapenos, garlic, celery, and onions. Cook for 3 or 4 minutes (be careful! The jalapenos cooking will clear your kitchen, fast!), then add chopped bells and cook a few minutes more. Drain 4 cans of beans (or add dried and cooked beans) and add them. Pour the juice out of the remaining cans of beans, adding it to the pot. Smash the beans with a fork and stir them into the pot and season with cumin, salt, pepper, and 2 to 3 tablespoons of the hot sauce. Add the stock and tomatoes to the soup and bring to a simmer. Reduce heat and simmer for 15 minutes or so over low heat, or longer if dried beans are involved. Like most soups, this will be even tastier on the second day!
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