Deep Dark Black Bean Soup with Fixins

Kirstin Uhrenholdt
Serves Makes 6 servings
Print recipe
  • Prep time 10 mins
  • Cook time 30 mins
  • Ready time 40 mins

A satisfying soup with lots of fun topping options, popular with children and adults alike.

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For the Soup:

  • 2 tablespoons olive oil

  • 2 medium onions, chopped

  • 5 medium cloves garlic, finely chopped

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • 1 x 15 ounce (1 x 425 g) can of diced tomatoes, undrained

  • 3 x 15 ounce (3 x 425 g) cans of black beans, drained (or 5 cups home-cooked beans)

  • 4 cups (950 ml) vegetable broth

  • ½ chopped chipotle pepper, from a can of chipotles in adobo sauce (optional, and only if you want your soup spicy)

  • 1 tablespoon brown sugar

  • salt and pepper

Optional Toppings:

  • ½ cup (120 ml) sour cream, to dollop

  • 3 limes, cut in half, for squeezing

  • small handful cilantro (coriander), to add some flair

  • shredded or crumbled cheese, to make you happy

  • ½ cup (120 ml) salsa, because it is America’s favorite condiment


In your soup pot, heat up the olive oil, add the onions, and sauté until soft, 4-5 minutes. Add the garlic and cumin, and sauté for another two minutes.

Toss in the remaining ingredients and simmer over medium heat for at least 30 minutes.

Pour half of the soup into a blender, blend until smooth, and stir it back into the pot. (If you have a hand immersion blender, you can stick it into your pot and blend for a moment instead.) Taste for seasonings.

Serve in big bowls with the toppings on the side.

Slow Cooker Option: Sauté the vegetables and put them, along with the remaining ingredients, into your slow cooker. Cook on low for 8-10 hours or high for 6 hours.


Additional notes

“Here is a delicious Black Bean Soup your kids will love. Have your children help out by crumbling the oregano, putting the garnishes in bowls, and tasting to make sure the soup is perfect.”


Recipe taken from The Family Dinner Cookbook (Grand Central Life & Style, 2010), by Laurie David and Kirsten Uhrenholdt with photography by Maryellen Baker.


Deep Dark Black Bean Soup photo by Kirstin Uhrenholdt.