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Black Bean Soup.

August 2, 2011 by Katie

I make a ton of chili. We use it for queso and put it over baked potatoes. Essentially, it’s my go-to meal.

All that may have changed with this vegetarian Black Bean Soup!

This makes two hearty servings of soup–feel free to double it for leftovers!


1 tbsp Olive Oil
1 small onion, chopped
1 small pepper, chopped (green or red)
1 clove garlic, minced (I buy pre-minced, so it’s about 1 tsp)
1 carrot, diced
1 tsp chili powder
1 tsp cumin
1 cup veggie stock (I’ve used water, too)
2 cups black beans (1 can)
1/2 can diced tomatoes
salt & pepper, to taste
sour cream, to garnish (optional)
avocado, to garnish (optional)


Heat oil over medium heat, cook onion and pepper until soft. Add garlic, carrots and spices.

Pour in stock and 1 cup of black beans.

Puree the tomatoes and remaining black beans, using a blender or food processor. Add to the pot. Allow to boil and reduce to simer.

Cover and cook for about 15 minutes (until carrots are soft).


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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