Steph’s Black Bean Soup

Prep Time

Soak Beans overnight, then 10 minutes of additional prep

Prep Notes

The dried black beans must be soaked overnight to make them more digestible and quicker to cook.  Even so, you will need about 2 hours of time to let the beans simmer on the stove.  The bonus is that you may not have to cook for the next couple of days!

Cooking Time

2 hours and 10 minutes


6 servings+


1#dried black beans

2T. Extra Virgin Olive Oil, (EVOO)

2 bell peppers, any color, seeded and diced

1 jalapeño, seeded and diced

1 medium onion, chopped

4 cloves garlic, minced

5-6 cups low-sodium chicken broth

2 cups water

1 small piece of Kombu seaweed

1 15-½oz can fire-roasted petite-diced tomatoes (BPA can)

1 cup frozen corn, thawed, (can used canned corn)

1 tsp salt

1 ½tsp ground cumin

1 ½tsp chili powder (I like to mix types of chili powder to give depth of flavor.I like to use 1 tsp regular chili powder and ¼ tsp ancho chili powder and ¼ tsp chipotle chili powder)

½ cup fresh cilantro, leaves only

1lime, juiced


  • Soak bean overnight.  Thenext day, drain, and rinse well before using.
  • Sauté jalapeño, bell peppers, onion and garlic in EVOO for 3-5 minutesof until tender. 
  • Add 5c. broth, beans, Kombu seaweed and water; bring to a boil andsimmer for 1.5hours
  • Add spices, tomatoes with juice, and corn.  Add the additional cup of broth as needed and cook another30 minutes to get desired consistency and to ensure beans are tender.
  • Turn off heat and add fresh cilantro and fresh lime juice.
  • Enjoy with toppings such as diced avocado, queso fresco, Greek yogurt or sour cream, green onions, and more cilantro and tortilla chips. 


This is a great meatless Monday option that stays fresh and delicious for several days in the refrigerator!


Stephanie Battista