Black Bean Soup: Because You’ll OD On Turkey At Some Point This Week

This is a simple vegetarian black bean soup recipe that had me at cilantro. It seems like there are cilantro lovers and cilantro haters, and I definitely fall into the first group.

This soup is perfect for a cold fall or winter weekend dinner with cornbread or grilled cheese sandwiches. The girls liked it, too, although they are not big on soups. The hubby also loved it, although he did mention adding meat to it next time, but he’s a meat eatin’ man. We had enough for a second night of leftovers, too, which is always a winning quality!


Black Bean Soup

4 c. canned chicken broth (I used Kroger’s organic brand)
6 cloves garlic or garlic salt
1 med. onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 tsp. ground coriander
1/4 tsp. ground red pepper
1/4 tsp. salt
3 (15 oz.) cans black beans, drained
2 tbsp. chili powder
1/8 c. chopped cilantro (fresh is key!)
1 chopped tomato
1/2 can Rotel tomatoes

In medium stockpot, simmer chicken broth, garlic, onion, celery, carrots and seasonings for 1 hour. In a blender or food processor, puree one can of the black beans; add to stockpot. Stir in remaining two cans of beans, drained Rotel, chopped tomato and cilantro and heat thoroughly.

NOTE: I did not add the carrots or celery and the soup was still delicious. I garnished it with shredded cheese and a dollop of low-fat sour cream.



For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.


  1. Rebecca says:

    I think you’re absolutely right about the two cilantro camps. Me: lover. My mom: hater. I really like the sound of this soup based on its ingredients. As much as I like black beans and as much as we eat them, I never have made black bean soup. It also seems like as long as you think ahead enough to start simmering the chicken broth, etc. (which is probably why you said it’s perfect for a weekend), it’s very easy.

    p.s. Is that Fiestaware I spy in your photo? I’m a Fiesta nut.
    .-= Rebecca´s last blog ..Red Stuff =-.

  2. Leisa Hammett says:

    You write well, honey. Even about chili. But I already knew that. We had a soup buffet this weekend….Which I FORGOT to photograph for the blog. So, I had leftover chili for lunch. Again. And then we had a black bean pureed with creme fraiche. The Fiance’s the cook around here. 🙂 I so agree to having chili for an alt meal during the holiday week. I’m sure that’s what we’ll be doing, too. Ciao!
    .-= Leisa Hammett´s last blog ..That First Fall =-.

  3. Jamie says:

    It’s a great easy recipe (if it ain’t easy…mama don’t make it!) 😉

    This is “faux” Fiestaware from WalMart years ago. I have the same plates in a sage green. I’d love the real deal, though!
    .-= Jamie´s last blog ..Because You

  4. Bluegrass Mama says:

    I’m in the anti-cilantro camp, but I think I’ll try this recipe and just leave it out!
    .-= Bluegrass Mama´s last blog ..Caving In =-.

  5. rachel-asouthernfairytale says:

    I just slurped my screen! YUM!!!!!!

    I love cilantro, when used correctly. I fully believe that you can screw up a dish by using too much cilantro.
    I love black beans and this sounds delish! I am so glad that you’re adding your yumminess to MWM!
    .-= rachel-asouthernfairytale´s last blog ..It

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