Spicy Black Bean Soup


I adapted this delicious and healthy recipe from cookieandkate.com, who adapted in from America’s Test Kitchen. Serves 6.


  • 2 Tablespoons olive oil

  • 2 medium yellow onions, chopped

  • 3 celery ribs, chopped fine

  • 1 large carrot, peeled and sliced into thin rounds

  • 3 garlic cloves, pressed

  • 4 ½ teaspoons ground cumin

  • ½ teaspoon crushed red pepper flakes (or to taste)

  • 4 (15 oz) cans black beans, rinsed and drained

  • 4 cups low sodium vegetable (or chicken) broth

  • ½ cup chopped fresh cilantro

  • 1 Tablespoon fresh lime juice

  • Salt & pepper

  • Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips, yogurt or sour cream…


  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10-15 minutes.

  2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.

  3. Purée about 4 cups of the soup in a blender until smooth. Return the puréed soup to the pot, stir in the cilantro, lime juice and salt & pepper to taste.


Susan JohnsonComment