I love a warm bowl of soup for lunch on a cold winter day. I have a few favorite soup recipes, but I couldn’t find a black bean soup recipe that I liked. I wanted one that tasted like Chili’s black beans, but, you know, soupier.
I had this Chili’s black beans copycat recipe that I loved – with some modifications. I replace the onion with a couple of scoops of homemade Pico de Gallo, minus cilantro because cilantro is gross. It was good, but not quite Chili’s black beans in a soup version.
Then, I had a stroke of brilliance – why not combine recipes?
The result? A thick, delicious black bean soup recipe that I love – especially on cold winter days.
Easy and Delicious Black Bean Soup Recipe
2 (15-ounce) cans of black beans
1 (14-ounce can) of chicken or vegetable broth
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 – 1/2 cup of Pico de Gallo
Optional: sliced or chopped pieces of avocado
Combine all ingredients and bring to a boil. Reduce heat and simmer 5-10 minutes. Use an immersion blender to puree some – not all – of the black beans. If you like avocado, top the soup with avocado pieces or slices. Enjoy!
I love having this soup with a turkey wrap – just some turkey, mashed avocado, mustard, and spinach leaves rolled up in a tortilla. Delicious!
What’s your favorite kind of soup?
Kris Bales is a newly-retired homeschool mom and the quirky, Christ-following, painfully honest founder (and former owner) of Weird, Unsocialized Homeschoolers. She has a pretty serious addiction to sweet tea and Words with Friends. Kris and her husband of over 30 years are parents to three amazing homeschool grads. They share their home with three dogs, two cats, a ball python, a bearded dragon, and seven birds.