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Black Bean Soup

4 servings
Prep info
10 min prep + 5 min cook + 20 min simmer
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat


  • 2 T oil
  • 1.5 c onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1/2 green bell peppers, chopped
  • 1 T garlic, minced
  • 4 c chicken broth
  • 3 c cooked black beans
  • 1 t salt
  • pepper, to taste


Heat the olive or other type of vegetable oil in a large saucepan. Add the onion, carrots, celery, green pepper and garlic. Sauté until the vegetables become somewhat tender and very fragrant, about 5 minutes or so. Add the chicken broth and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender.  Serve and enjoy!


SJ Note 15 Aug 2009: This originally doesn't call for salt; it sorely needed that, and the pepper, so I've added it to the recipe.  If you're using store-bought broth that's loaded with sodium, though, you likely won't need to add any extra.  I use homemade broth that is salt-free.  It also needs more beans, so I've upped that quantity (it's two 15 or 16 oz cans, if you're using canned).  This has good flavor, though, it is very nice.