Savory Black Bean Soup

This is a tasty, simple, and delicious soup that will get you through the chilly nights of winter. It started out as a riff of this recipe on the Food Network site, but as you’ll see, it’s very different. (I like to tinker when I cook!)


1 small white onion, diced
2 cloves garlic, minced
Pinch of fresh ground black pepper
14.5 oz. seasoned diced tomatoes, undrained
3 cups black beans (Tip: try my slow cooker recipe for fresh beans, so much tastier than canned.)
1 cup hot water mixed with 1 tsp beef Better than Bouillon


Spray bottom of large pan with olive oil or olive oil cooking spray. Sauté onion and garlic over medium until the onion is almost translucent. Add tomatoes and stir for two minutes. Add beans and broth mixture. Raise temperature to medium high and bring to a slow boil. Reduce to simmer for 15 minutes.

Using a blender or food processor (I love my mini-processor!), carefully process 3 cups of the soup and then return it to the pan. Stir and simmer 5 minutes. Top with your favorite toppers–red onion, cheese, guacamole, and/or sour cream.

Serves 4


Onions and garlic in the pan
These are the tomatoes that we used. You can experiment with other brands and seasoned types.
Beans cooked at home taste way better than canned. These are drained slightly, but not rinsed.
As I work, I try to corral everything on a plate to minimize mess.
This was a gift from co-workers at UT Austin years ago. It is Texas-tough, y'all. I love it.
The final product is tasty with warm corn tortillas or chips.

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