Thursday, November 6, 2014

Kid-approved black bean soup

I have three kids. One of them eats lots of things. One of them eats some things. And one of them would waste away without cheese and bread in all their many forms. But 2/3 of the children requested leftover black bean soup for lunch, and the other one claimed to like the tortilla chips soaked in black bean soup last night. And although that did not translate into her actually eating any of them beyond the small taste that was so delicious, I'm counting it as a win.

It is also a win because it's super easy and fast to make. So here you go:

Dr. Maureen's Black Bean Soup

Active time: 20 or so minutes depending on how fast you can chop vegetables
Total time: 40-60 minutes
Serves 6

Notes: The "Basic" ingredients are what I think are minimally required for the soup. You can add whatever fresh vegetables you have on hand as you like. My variations are in the "Variations" section. Also, I am just guessing at the amounts of the non-canned ingredients. For what it's worth, I used cilantro and leftover crockpot-salsa-chicken for the first time last night and was met with rave reviews as its being the best version ever.


1 can black beans, rinsed and drained
1 can diced tomatoes
1 medium onion
2 medium carrots, diced or rounds or however you like them
2 medium stalks celery, diced
32-48 oz. chicken broth (or vegetable broth)
1-2 Tbsp extra virgin olive oil
salt, pepper, cumin, to taste
shredded cheese
tortilla chips

Chopped fresh spinach
Diced fresh tomatoes
Fresh or frozen corn kernels
Cooked chicken if you have any on hand
1-2 Tbsp fresh cilantro


  1. Saute the diced onion in olive oil in a medium-large pot until soft, about 5 minutes. Add carrots and celery, cook until all veggies are soft, about 5-8 minutes more.
  2. Add the rinsed beans, diced tomatoes, and any other vegetables you are using. Add the broth. You need at least 32 ounces, but you might want to add more if you have a lot of vegetables. Make sure the broth covers all the vegetables.
  3. Add fresh cilantro, several shakes of cumin, some salt and pepper to taste. Reserve the cooked chicken.
  4. Bring to a boil, reduce heat to low and simmer about 20-30 minutes.
  5. Blend with an immersion blender; if you don't have one transfer the soup to a blender in small batches and blend. 
  6. Add cooked chicken pieces, simmer till heated through.
  7. Serve with tortilla chips, passing shredded cheese as a topping.


april said...

Now, my kids won't eat any soups, but I'm making nachos for dinner on Sunday and I wonder if I could serve this as a "dip" for said nachos. They aren't much for dips but they have at least be willing to try them.

Tracy said...

This looks good. And as long as I keep the cheese as an add-on, it's something I can try for Robbie too. How much cumin do you think you add? or is it all "by eye"?