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Smoky Black Bean Soup

recipes soups and stews Dec 23, 2020
Smoky Black Bean Soup

Our Smoky Black Bean Soup is the perfect comfort food and we’re giving our members another way to serve it up next week: We’re pureeing a few cups to spread on our new recipe for Black Bean Tostadas. 

We recommend serving it with a dollop of our Sun-Dried Tomato Gremolata but we'll leave that up to you. It also tastes great with slices of crusty ciabatta or French bread and a fresh green salad. Enjoy!

Smoky Black Bean Soup

Prep time: 15 minutes | Cook time: 30 minutes

Makes 8 cups



1 Tbsp olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

2 15-oz cans black beans, drained and rinsed

4 cups vegetable broth

3 Tbsp ground cumin

1 Tbsp garlic powder

1 tsp salt

¼ tsp pepper

¼ cup Sun-dried Tomato Gremolata (optional)



  1. In a large pot over medium heat, add the oil. When the oil is hot, add the onion and garlic. Saute for 10 minutes until caramelized.
  2. Add the black beans, vegetable broth, cumin, garlic powder, salt and pepper. Bring to a slight boil and reduce the heat to low. Cook uncovered for 15 minutes.
  3. When the soup is done cooking, remove it from the heat and use an immersion blender to blend about half of the soup so that it becomes creamy and thick, but still retains some of the whole beans. Alternatively, pour half of the soup into a blender, mix until smooth, and stir it back into the pot with the other half of the soup.
  4. Taste and adjust the seasonings, as necessary.
  5. To serve, spoon the soup into a bowl and top with 1-2 teaspoons of the Sun-dried Tomato Gremolata (optional).


Ditch the oil: Use vegetable broth or water to saute the onion and garlic. 


Spoiler Alert: Smoky Black Bean Soup will stay fresh in an air-tight container in the refrigerator for a week. 


Batch it up! Smoky Black Bean Soup can be frozen for up to 3 months. 

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