Chunky Black Bean Soup

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 20 mins

A hearty vegetarian black bean soup with plenty of flavor and stick-to-your-ribs comfort.

Serve this classic Southwestern-style soup with crumbled tortilla chips on top.


1 tablespoon extra-virgin olive oil
1 medium onion diced (about 1 cup)
1 celery rib, diced (about 1/2 cup)
3 cans (15 1/2-ounce) black beans, rinsed and drained
1 can (14 1/2-ounce) diced tomatoes with garlic and onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon coarsely ground black pepper
3 cups water
1 tablespoon balsamic vinegar


  1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
  2. Transfer 3 cups beans and liquid to a processor and process to a coarse purée. Return purée to pot, stir in vinegar and heat thoroughly.

Recipe by Jean Kressy



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