Steph's Black Bean Soup

Prep Time

Overnight soak, then an additional 10 minutes

Prep Notes

The dried beans need to soak over night.  In the morning, draine and rinse the beans well to increase the digestibility and shorten the cooking time.

The kombu seaweed is optional but also helps with the digestibility of the beans and increases the nutrition of the soup.  After several hours of simmering, it dissolves into the soup.

Cooking Time

2 hours+


at least 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

1small 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

1½ tsp ground cumin

1½ tsp 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

1 lime, juiced


  • Soak beans overnight.  The next day, drain, and rinse well before using.
  • Sauté jalapeño, bell peppers, onion and garlic in EVOO for 3-5 minutes or until tender. 
  • Add 5c. broth, beans, Kombu seaweed and water; bring to a boil and simmer for 1.5 hours
  • Add spices, tomatoes with juice, and corn.  Add the additional cup of broth as needed and cook another 30 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 yogur tor sour cream, green onions, and more cilantro and tortilla chips. 


Stephanie Battista