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Black Bean Soup

4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5


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Something New For Dinner's Scholarship Winner

This recipe is based on a recipe given to me by Rikesh Raichura, Something New For Dinner's 2015 scholarship winner. As usual, I tinkered with his recipe a bit adding more beans and spices, but the basic recipe is Rikesh's. We awarded Rikesh a $1000 scholarship for his essay on How Should We Encourage Smarter Eating? To read Rikesh's thoughtful essay click here.

Healthy, Easy And Inexpensive

We like Rikesh's recipe for a multitude of reasons. It is healthy, vegetable dense, easy to make, inexpensive and can be individually customized with a variety of garnishes. Thank you Rikesh for sharing!

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

For This Soup A Food Processor Is Your Friend

I use a food processor to chop the garlic, onions, peppers. A food processor will greatly reduce the time required to make this soup. Start with just the garlic and whirl until it is finely minced. Then add the remaining vegetables and pulse. Do not over chop. The appearance of the chopped vegetables is not critical as the final soup will be pureed. When the soup is done, I puree it in the food processor. For more information on food processors, see my post. If you want a silky smooth finish pureeing in a blender will get you the best results. I like a little texture to my bean soup so the food processor works well for me. 



Black Bean Soup

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This healthy, easy and inexpensive black bean soup recipe comes from Something New For Dinner’s scholarship winner Rikesh Raichura.

  • Author: Rikesh Raichura
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x
  • Cuisine: Traditional American


  • 1 T olive oil
  • 2 medium red onions, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 3 minced garlic cloves
  • 4 t ground cumin
  • 2 T chile powder
  • 3 15-ounce cans of black beans, drained and rinsed
  • 1 T chopped jalapeno pepper, to taste
  • 4 cups vegetable or chicken broth
  • 1 1/2 t Worcestershire sauce
  • 1 handful of cilantro, chopped
  • 1 T lime juice
  • Salt and pepper to taste
  • Tortilla chips
  • Diced tomato
  • Green onions, chopped
  • Shredded cheddar cheese (optional)
  • Diced avocado
  • Sour cream (optional)


  1. Heat olive oil in a large pot over medium high heat.
  2. Saute onions, bell peppers and garlic until softened, about 6 minutes. Add cumin and chili powder and saute for a couple more minutes.
  3. Add beans, jalapeno peppers, vegetable or chicken broth and Worcestershire sauce. Bring to a boil, cover and simmer on medium low heat for 30 minutes.
  4. Remove from heat and puree until smooth using a food processor, immersion blender or blender. Stir in lime juice, cilantro, salt and pepper to taste. Serve with bowls of toppings so that everyone can customize their soup to their personal liking.


  1. Julie Heaton says:

    Made this soup, my husband loved it, especially with avocado, green onions and a little cheddar cheese on top. This was pretty easy and quick, great for a week night!

    1. Kim Pawell says:

      Hi Julie, Thanks for writing in. I love soups with great garnishes. If you are looking for more soups with great garnishes here are two of my favorite: Pozole Verde and Chicken Tortilla Soup. I just made up a big batch of the Pozole Verde last night. I couldn’t get any jalapenos, but was able to get the remaining ingredients via an instacart curbside delivery. Didn’t even have to go in the market! I developed the Chicken Tortilla Soup some 20+ years ago, and it is truly a family favorite. It takes a bit of time, but is worth making a huge batch so you can enjoy the fruits of your labor over time.

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