Thick Red And Black Bean Soup

Thick Red And Black Bean Soup


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Cozy up with a cup of thick bean soup that has a hint of heat added into the mix. If you want more spice, add in more jalapenos and cumin!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 T. olive oil
  • 4 cloves garlic
  • 2 (15 oz.) cans chicken broth
  • 1 (15 oz.) can diced tomatoes
  • 2 tsp. cumin
  • Salt and pepper to taste
  • 2 tsp. lime juice

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In a skillet, heat oil and sauté onion, bell pepper, jalapeno, garlic, and celery until tender. Transfer to your blender along with 1 can black beans and diced tomatoes with juice. Blend until smooth and pour into a large sauce pan. Add in broth, cumin, salt, pepper, remaining beans, and lime juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.

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