Spicy Black Bean Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Spicy Black Bean Soup

Warmed corn tortillas and a nice green salad go nicely with this hearty soup.


1 ½ Cups Dried Black Beans

5 Cups Water

1 Cup Chopped Yellow Onion

1 Cup Spicy Salsa

3 Minced Garlic Cloves

1 Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Black Pepper

6 Tablespoons Sour Cream

6 Tablespoons Chopped Cilantro

¼ Cup Diced Tomatoes

Soak the dried beans, covered with cold water, over night. The next morning drain the beans. Transfer the beans into a medium cooking pot with the 5 cups of water. Bring the beans to a boil and cook for 30 minutes. Add more water if you need to. Add the onion, salsa, garlic, salt and pepper. Stir occasionally. And cook on medium for another 30 minutes. Turn the heat down to a simmer and cook for 2 hours until done to the consistency that you desire. Serve in bowls garnished with sour cream, chopped cilantro and diced tomatoes. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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