Skip to main content
Black Bean

Spicy Black Bean Soup

By September 15, 2016May 30th, 2018No Comments


  • 2 cups black beans, soaked overnight, then drained
  • 8 cups beef stock
  • 1 28-ounce can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic
  • 1 heaping tablespoon coarse sea salt
  • 1 tablespoon tomato paste
  • 1/2 bunch cilantro, plus 2-3 tablespoons more for garnish
  • 1 jalapeño pepper, seeded and sliced
  • 1 bunch green onions chopped
  • Sour cream



Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.