Black Bean Soup


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups chicken broth
  • Salt and pepper, to taste
  • Chopped fresh cilantro and sour cream, for serving (optional)


  1. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and cook until the vegetables are soft, about 5 minutes.
  2. Add the cumin, chili powder, paprika, cinnamon, and allspice, and cook for 1 minute longer.
  3. Add the black beans, tomatoes, and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
  4. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender or food processor and blend it until smooth, then return it to the pot.
  5. Season the soup with salt and pepper, to taste. Serve hot, garnished with cilantro and sour cream, if desired.

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Soup Recipes

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