Black Bean Soup

Meredith Bond

I am probably one of the laziest cooks to ever approach a stove. I, therefore, do all that I can to make everything I cook as easy as possible.

I also happen to love black beans. When I couldn’t find any in my local supermarket after moving to a new location, I asked my son to bring me some, thinking he’d bring me a couple of cans. Nope! He brought me two 2lb bags of dried beans!

I’d never cooked dried black beans before! But I did some research. It turns out you’re supposed to soak them over night. Hah! Like I remembered to do that? Nope again!

And yet, the black bean soup I made turned out so super delicious I just had to share! The key to making delicious black bean soup is to cook the dried beans in a tasty way first, and then add veggies and such to make it a delicious soup.

I served it with a lovely array of cheeses and a fresh baguette. Yummy!



Black Bean Soup


For the beans:

  • 1 lb dried black beans
  • Water to cover
  • 1 orange
  • 1 onion, cut in half
  • 3 garlic cloves sliced

For the soup:

  • Chicken or vegetable stock
  • Carrots, bell pepper (optional)
  • 1 ½ tsp chili powder
  • 1 ½ tsp cumin powder


  1. Boil the beans in water with the garlic, orange and onion until the beans are soft.
  2. To make the soup, add the spices and as much broth for the consistency you want.
  3. Simmer any additional vegetables in your soup.
  4. Use an immersion blender to slightly puree the soup (I like my soup kind of chunky, but you can make it as smooth as you like).




Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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