Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

really quick, really easy. GREAT source of fiber and spicy to boot!


  1. mix 7 cups of water and black beans and set to boil on medium heat.
  2. sautee onions, garlic, cayenne, and crushed red pepper in olive oil until onions are soft.
  3. add onion mixture to the beans and water and stir. boil for 15 minutes.
  4. add chopped green bell pepper and lower heat to simmer for 20 minutes.
  5. allow to cool for 15-20 minutes.
  6. pour half of the mixture into a blender and puree.
  7. add to pot and reheat until ready to serve.
  8. Good with crackers, whole wheat toast, and pitas.
Most Helpful

I followed Heather'sKitchen and made this in the crockpot. The recipe was reduced to 4 servings and in place of the water, I used low-sodium chicken stock. This had a nice kick from the cayenne and red pepper flakes. If I were to make it again, I think I would try adding some Mexican oregano and cumin for additional flavor. *PAC September 2007*

PaulaG September 30, 2007

This was very good soup! I assembled in the crock pot and let cook 5 hours on low. I used my stick blender right in the pot to puree. It had a very pleasant aroma while cooking. The flavor was good with a nice kick of heat, which I enjoyed. My kids added cheese and sour cream to cool the heat a bit. They all gobbled it up with corn chips (even the picky 2 year old!). Thanks for the easy and yummy recipe.

Heather'sKitchen May 13, 2007

I just love this recipe of Black bean soup so very much.When I made it the first time it was<br/>just fine.Until the two spices hit me from the back and the front of my mouth and stomach.<br/>That's when knew I had to take one of the spices out and add some sour cream.So I could<br/>just keep on eating it . Thanks for the one bean I love in a soup. 2014

friday lynn February 26, 2014