Black Bean Soup

When you have a busy schedule planning meals a head of time seems like the best option. I started making all the vegetables for the week taking into consideration everyone’s likes and dislikes, and my mom was planning out all of the meat options for the week. In the midst of cooking up a storm I stumbled over some black beans and decided to make some black bean soup because it is my father’s absolute favorite! This recipe is so quick and easy, and very flavorful!



1/2 onion diced

1/2 red bell pepper diced

1 small habanero pepper diced

2 oz of butter

2 cans of black beans drained

2 cans of beef broth



Melt butter in pot and add peppers and onions. Cook until soft. Add broth and beans and let simmer until flavors are fully developed. If you are using broth more than likely the soup will be salty enough so you will not need to add your own. If you choose to use beef stock then you may want to season accordingly. When the soup is done simmering use an immersion blender and blend which will thicken the soup considerably. If you do not have an immersion blender feel free to but the soup into a regular blender. Be careful! Hot liquids in a blender can be tricky!

Serve and enjoy!

* If this soup happens to be too spicy for you, you can cool it down with some heavy cream or sour cream!


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