Black Bean Soup

Archived: February, 2016

Dude, here in Tennessee it is cold, dreary and no one has their tax return yet. So, now is a good time to stay in and make some yummy black bean soup! It will warm you up, keep you healthy and it’s cheap and easy to make. Also, it can easily be made vegan by omitting the sour cream.


  • 1 large onion, diced
  • 4- 6 cloves of garlic, rough chop
  • 1 tablespoon fresh thyme, chopped (or 1/2 teaspoon dry. Remember dry herbs are concentrated.)
  • 3 regular sized cans of black beans (45 oz total) – Save ½ C liquid
  • 4 cups vegetable stock
  • 1 28oz can diced tomatoes in juice
  • 1 Tablespoon Cumin
  • 2 teaspoons hot sauce (I like Texas Pete)
  • Sour cream


  1. In large sauce pan, sauté onion in olive oil over medium heat for 10 minutes. Add garlic and thyme, lower heat and sauté 5 minutes more.
  2. Add Beans, liquid, stock, tomatoes w/ juice, Cumin and hot sauce.
  3. Bring to boil and lower to simmer 30 minutes. Turn off heat and let cool a bit.
  4. Use immersion blender** to puree about half of batch, or to your preference.
  5. Serve with Sour Cream

You can have this ready in 30 minutes and it is so flipping good! I like serving it with tortilla chips.

(And this post, the first post in 1 year 1 month and 16 days is in honor of MarQuis, who got me excited to talk about food again today. Thank you love. xo


**This is the immersion blender I use. I’m not associated with Amazon but in case you don’t know what it is here you go. They’re great for all sorts of things, so although I’m not normally a fan of special gadgets, this one I approve of.