Recipe: Black Bean Soup

Black Bean Soup, Courtesy:
Black Bean Soup, Courtesy:
This Black Bean Soup is a great lunch or dinner starter. It is wonderful soup for a vegetarian option. If you want to make it a bit more hearty, add bacon, ham, or your favorite macaroni.
2 celery stalks, chopped
1 carrot, chopped
1 onion, chopped
3 Tbsp olive oil
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1/2 tsp. celery seeds
3 cloves garlic, minced
2 cups cooked black beans
1 Tbsp. vegetarian or chicken bouillon base
1 bay leaf
One 14-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
  1. Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes.
  2. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant.
  3. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups).
  4. Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.


Food Mingle Blog Alternatives and Substitutions:

  • Next time, I would use less celery and more tomatoes.
  • I liked this, but the addition of the red pepper flakes together with the cumin really blurred the flavors. I would go with either one or the other, or lose both and make this a more mild soup.
Yield: 4-6 servings

Source:, Recipe courtesy of Melissa d’Arabian, SHOW:

Ten Dollar Dinners, EPISODE:  Panini Pinchin

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