Zesty Black Bean Soup

Zesty Black Bean Soup - This soup is sooo good! And will be a family favorite! Shhh don't tell the kids its loaded with hidden veggies ;)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 145 kcal
Author Andie Thueson


  • Zesty Garden Black Bean Soup
  • Adapted from Our Best Bites Cookbook Pub 2011
  • Serves about 8
  • 1 TBS Olive Oil
  • 3/4 Cups diced carrots - 2 med carrots about
  • 1 Cup Onion finely diced - 1 small-med onion
  • 1 zucchini peeled and chopped into small bite size pieces
  • 4 large cloves of garlic
  • 2 15 oz cans of black beans rinsed and drained
  • 1 3.5 oz can fire roasted green chilies
  • 2 15oz cans beef broth - low sodium
  • 1 tsp kosher salt
  • a couple turns of fresh ground pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp celery seed
  • 1 bay leaf
  • 1 lime juiced


  1. Heat olive oil in large stock pot over medium heat. Add carrots, zucchini, onion,and garlic and saute for 4-5 minutes
  2. Add the black beans, chilies, and beef broth. Stir to combine and then add the seasonings. Simmer uncovered for 20-25 minutes or until carrots are tender. Remove from heat remove bay leaf.
  3. Transfer soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.
  4. Puree Soup until desired consistency is reached. Squeeze in lime and pulse to combine.
  5. Ladle into bowls and top with desired toppings. Examples; limes, cheese, sour cream, white corn strips, chopped tomatoes, fresh cilantro, and avocados.