Recipe: Spicy Black Bean Soup

6 Comment(s) | Posted |

I found this recipe on Epicurious and then added my own spin to create this delicious black bean soup.  It may not look like much, but the flavors were spot on.  I doubled the recipe so I could continue to enjoy it for lunch the next day, and then coupled it with cheddar cornbread muffins.

In addition to the original recipe, I added:

1 15 ounce can of diced tomatoes

1 large white onion

6 cloves of garlic (we love garlic)

1 cup of chopped fresh cilantro

A few dashes of Habanero pepper powder

I sautéed the onion and garlic for a few minutes in Extra Virgin Olive Oil before throwing them into the soup.  



  1. Joel's avatar
    This was REALLY good. I had it.
  2. Natalie's avatar
    Andy and I have made this soup - it is really good! I LOVE epicurious! ;)
  3. Katie Sutherland's avatar
    Katie Sutherland
    Epicurious is amazing! If you haven't already, you should check out -- they have tons of recipes from different food blogs.
  4. Natalie's avatar
    Thanks Katie. I'll check it out - I'm always on the look out for new recipes.
  5. Clay Schossow's avatar
    Clay Schossow
    1. Is this a picture of your actual soup?

    2. Would Loose Meat be a good addition to this recipe?
  6. Katie Sutherland's avatar
    Katie Sutherland
    1. Yes this is a picture of the actual soup we ate.

    2. You really need to experience loose meat on its own before you start throwing it into recipes.

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