Spiced Black Bean Soup

Prep Time
Cook Time
Ready In

"A black bean soup like no other! Unique and intensely flavored. Warmed pita's make a nice side to this exciting soup."

Original recipe yields 4 servings


  • Serving Size: 1 (415.7 g)
  • Calories 445
  • Total Fat - 4.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 1.4 mg
  • Sodium - 802.8 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 19.2 g
  • Sugars - 9.1 g
  • Protein - 25.5 g
  • Calcium - 188 mg
  • Iron - 6.1 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 1 mg

Step 1

Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.

Step 2

Add ginger and garlic and saute for one more minute, until garlic is fragrant.

Step 3

Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.

Step 4

Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.

Step 5

Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.

Tips & Variations

No special items needed.



The ingredients come together to make for a wonderfully spicy soup which is freezer friendly as well. Into my family favourites cookbook for this recipe.

review by:
(29 Aug 2020)

Bergy (RIP" Forever in our Kitchen)

Lovely tang to the soup. I add about a half cup of kernel corn I had in the fridge. This is a do again recipe 17 Feb 2014 Made again - once again added some corn (had some left over sitting in the fridge). 21 Oct14 Had a last container in the freezer. Even after 7 months in the freezer it was wonderful

(22 Feb 2013)