Spicy Black Bean Soup


  • 2 15 ounce cans black beans
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, seeded and chopped
  • 1 4 ounce can diced green chilies
  • 2 cups vegetable broth
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tablespoon chili powder
  • Salt and pepper

To Make: 
In a large pot, saute onion, garlic, jalapeno, and chilies in olive oil until soft, about 5 minutes. Stir in the chili powder along with the beans (with their “juice”) and the broth. Bring to a boil, then reduce heat and cover, simmering for about 15 minutes.

Remove about 3 cups of the coup and puree in a blender, then return to the pot. Add in the cilantro and season with salt and pepper.

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Posted in Soups.