Black Bean Soup

I used to buy a fantastic black bean soup mix at our local market, but it stopped appearing on the shelves a couple of years ago. So I tried to replicate the flavor at home yesterday, and we were quite pleased with the results.

We ate ours with some Cabot sour cream and shredded cheddar cheese mixed in, plus tortilla chips.

Black Bean Soup


  • 2 TBSP Olive Oil
  • 1 Onion, diced
  • 1 Garlic Clove, diced
  • 3 Carrots, diced
  • 1 tsp Ground Cumin
  • 1/2 tsp Cinnamon
  • 1 tsp dried Cilantro
  • One 8 oz. can Diced Tomatoes with Mild Green Chiles
  • Two 14-16 oz. cans Black Beans (do not drain or rinse)
  1. Heat olive oil in large soup pan over medium heat.
  2. Add diced onion, garlic, and carrots. Saute 2 minutes.
  3. Add cumin, cinnamon, and cilantro, then stir well. Saute 1-2 minutes more.
  4. Add can of diced tomatoes, stir well.  Cook 5 minutes.
  5. Add black beans and stir well. Cook until almost boiling (about 5 minutes.)
  6. Reduce heat, and simmer 20 minutes, stirring occasionally.
  7. Serve warm w/tortilla chips.
Serving suggestions
  • Stir in Cabot Cheddar or Monterey Jack cheese.
  • Stir in a dollop of sour cream.
  • Add to scrambled eggs along with some cheddar cheese.
  • Fold into tortillas with cheese (and chicken if you like) to make quesadillas.