Black Bean Soup

Black Bean SoupEver since I was little soup has been my favorite food.  In first grade I remember cutting pictures out of my mom’s Good Housekeeping magazine, that I used in a collage to represent ME for my class.  The biggest picture of the bunch was a big red can of Campbell’s Soup.  I put it right in the middle of the collage.  That’s what I liked to eat.  My mom always had a supply of Bean with Bacon, and Split Pea, but Campbell’s Chicken Gumbo was my absolute favorite!!!  I learned at an early age to fix a bowl of soup.  I would never starve as long as Campbell’s was still in business.

I don’t buy any of those things anymore.  I don’t think my mom does either.  Different time and place in life, but my love for soup is still the same. I could eat it every day if my family was game.  But they seem to think that things like lasagna, and Tiny Spicy Chicken are important, so I try not to overdo the soup:)  It is cold here in the mornings and the nights get pretty chilly.  My fireplace is on most days, and it’s fun to wear fuzzy socks.  I still am loving the beautiful days.  Mid day is spectacular!  Almost 60 degrees, and sunny with the last few bright colors of fall.  Soup is a must!!

This Black Bean Soup is delicious!!  I blogged about it back in 2012, but it needed a redo.  It needed to be brought back from the archives and tried again!  I love the extra za-za zing of the orange zest in the recipe.  It just gives it a refreshing, something special:)  I don’t love beans whole in this soup.  I like it creamy and smooth, but if you like a little more chuck then by all means leave some whole beans in the soup.  Whatever makes you happy!! If it’s cold at your house make this soup!  It’s delicious:)  I’ve got the last of my summer tomatoes waiting to be used and this fresh Corn, Tomato and  Avocado Salsa is beautiful on top of the soup.  A little chopped cilantro.  Maybe a slice or two of jalepeno.  If you don’t have all those veggies though, then by all means just use chips andcheese and sour cream! Simple is best! Happy soup-ing!


Black Bean Soup


  • Black Bean Soup
  • 4 cloves of garlic chopped
  • 1 c. carrots sliced
  • 2 ribs celery chopped
  • 1 small onion chopped
  • 1/4-1/2 chopped jalepeno (depending on how hot you like it)
  • 1 T. Olive Oil
  • 1 10 oz. can Rotel Tomatoes (or any diced canned tomatoes)
  • 6 c. chicken broth
  • 4 15oz. cans black beans rinsed and drained
  • 1 t. cumin
  • 1/8 c. sugar
  • zest of 1 orange
  • juice of 1 orange
  • 1 chopped tomato
  • 1 chopped avocado
  • 1 can tender young corn (drained)
  • 1/2 small red onion chopped
  • 1/2 jalepeno
  • chopped fresh cilantro
  • juice of a lime
  • salt and pepper to taste


In a large pot place garlic, carrot, celery, onion, jalepeno, and Olive Oil. Saute for a few minutes until the veggies are a little tender. Add the tomatoes and let them bubble a little bit before you add the rest. Now add the chicken broth, beans and cumin. Cover the pot and let it simmer for 20 minutes or until the veggies are soft. I use my immersion blender, but you could work in batches with your regular blender as well. I buzz the heck out of the soup until its pretty dang smooth. You can leave it a little chunky or just how you like it. At this point I add the sugar, orange zest and juice. Taste and add a little more salt and pepper. Serve with fresh salsa, tortilla chips and shredded cheese.


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