Black Bean Soup (from Canned)

This is a simple, spicy, and thick black bean soup that is great on it’s own. Or you can cook it a bit thicker. It doubles as a delicious dip for chips or for burritos.

This is the version to make it from canned black beans. For dry beans, see this version.

If you have the time, consider making the dried version!



In a medium-large sauce pan or crock pot, bring a teaspoon of oil up to medium heat and toast the spices briefly. Then, add the cans of black beans, jalapeno pickling liquid, and Dijon mustard. Simmer for 20-40 minutes, stirring regularly. It likes to stick!

Stop when the mixture reaches the consistency you want: from a thinner soup to a semi-firm dip to a fully firm paste. When making a paste, you’ll have to stir event more frequently as the mixture firms.

I like to leave the beans unmashed. Mashing some beans as you go helps to thicken. Or, you can blend the whole thing at the end for a fully smooth texture.

It makes 6 servings.