Spicy Black Bean Soup

"This is so good and different."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • Melt butter and oil in a soup pot over medium heat. Add the onion and cook until the onion is soft and translucent.
  • Add the garlic and thyme and cook for an additional three minutes.
  • Add the remaining ingredients and bring to a boil. Reduce heat to medium low, cover, and simmer for 20-30 minutes, stirring occasionally.
  • Remove three cups of the soup from the pot and process until smooth, adding the puree back to the soup after it is pureed. (Do this in batches to avoid having hot black bean soup all over your ceiling!)
  • Reheat until the soup is thoroughly warmed again.

Questions & Replies

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  1. Mrs.Chance
    This was superb. Thanks for the great recipe. It reminded me of the Cheesecake Factory's black bean soup. I added a couple extra cans of black beans to make it a bit thicker. But no other changes made. This is a keeper.
  2. TexasBlonde
    Delicious! Halved the recipe and used cayenne and adobo since I didn't have any Tabasco. Served with tiny diced red onion and grated cheese on top, with cornbread on the side. DH really loved it!
  3. JackieOhNo!
    This really passed the taste test in my house!!! I did use canned black beans (because I am lazy).
  4. Gatorbek
    This soup was awesome, simple, and inexpensive - a great combination! I pre-cooked the beans in my pressure cooker this morning (with some garlic and other spices), then threw all the rest of the ingredients in my crock pot. It smelled great all day, DH came home and said "MMM, when's dinner??" We like it spicy, so I used 1 can of Rotel and 1 can of regular diced tomatoes. Next time, I'll probably use 2 RoTel. A little Frank's at the table with a dollop of sour cream and cheddar, with a plate of warm "Prize-winning Crusty Rolls"... perfection! Oh, and this made a TON of soup, so plenty for lunch tomorrow, too!
  5. Lives2Run
    This is a fabulous recipe! It's delicious, nutritious and inexpensive. What more could anyone ask? This has become a favorite Saturday lunch at my house. One word of caution, though - this recipe makes A LOT of soup. Really, it's more like ten to twelve servings, rather than six. That's not a bad thing, though, because the leftovers are great, too.


I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what. Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want! I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it! My pet peeve is willful ignorance. Grrrr
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