Thick & Creamy Black Bean Soup 2

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Happy Thursday to you! That’s me being positive…because it’s been one heck of a week. Hallelujah for the 3-day weekend that’s right around the corner. You know what makes a long week better? Soup. Thick & Creamy Black Bean Soup that’s spicy and downright comforting. Can’t go wrong with this one!

Thick & Creamy Black Bean Soup l Love.Bake.Read

This soup is made with few ingredients, most of which I’d be willing to bet you have tucked away in your pantry. It’s soup-er (ha!) easy to make and comes together fairly quickly—pop everything in a pot and let it simmer for 30 minutes and then blend away until smooth. Done and done!

It may come as no surprise to you that we ended up pairing our soup with grilled cheese. Not just any grilled cheese, though—aged Wisconsin sharp cheddar on fresh homemade honey wheat bread. That’s right, I made the bread myself! I’ve never made yeast bread, so it was pretty awesome. Wellll, I did try cinnamon rolls once that were made with yeast, but we won’t talk about that. Ahem.

Thick & Creamy Black Bean Soup l Love.Bake.Read

Back to the soup. We topped our bowls of soup with sour cream, green onions, and sharp cheddar cheese. Oh so delicious! Here’s to hoping your week hasn’t felt quite as long as mine!

Thick & Creamy Black Bean Soup

Yields about 10 cups


  • 1-2 tbsp. oil
  • 2 large yellow onions—diced
  • 6 cloves garlic—minced
  • 8 rounds jalapenos (from a jar) or 1 jalapeno—seeded and minced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1½ tsp. oregano
  • 1/8 tsp. cayenne pepper
  • 1½ – 1¾ salt
  • ¼ tsp. black pepper
  • 6 cups black beans (or 4 cans—drained and rinsed)
  • 1 (32 oz.) container of vegetable stock
  • 2 cups water
  • optional toppings: sour cream, green onions, shredded cheddar cheese


Heat the oil in a large pot set over medium heat. Sauté the onions until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 1 minute. Add the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Stir and cook for 2-3 minutes.

Add the black beans and vegetable stock and stir to combine. Simmer on medium-low heat for about 30 minutes, or until thickened a bit.

Add the black bean soup and water to the blender and blend until smooth. Note: If you have a smaller blender, blend the soup in batches. You can add more water to the blender if you’d like a thinner soup.

Serve warm with a dollop of sour cream, green onions, and cheddar cheese. And don’t forget the grilled cheese!


Adapted from The Novice Chef

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