Andie Thueson » Recipes » Main Dish » Zesty Black Bean Soup

Zesty Black Bean Soup

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It’s about this time of year where I really really start to tire of the cold weather! Now that I am back to winter weather I am even more of a baby after being spoiled in Henderson, NV for a year and half. But I really do love living in with Mountains right out my door and having legit seasons again! So I’ll take the cold weather and start dreaming of warmer spring days that hopefully will get here before I know it. In the mean time one awesome thing about cold weather is enjoying SOUP! I love SOUP! I really could have soup for dinner every night all winter long! This Zesy Black Bean Soup is a favorite of mine and is a regular in our family meal rotation.
Zesty Garden Black Bean Soup...Perfect for those chilly fall nights! #gardensoup #vegetarian #blackbeans #healthy
Pure perfection in a cute soup mug!

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.
Nutrition Facts
Zesty Black Bean Soup
Amount Per Serving
Calories 145
* Percent Daily Values are based on a 2000 calorie diet.

Now To Make the White Corn Tortilla Strips….

STEP 1: Grab about 8 White Corn Tortillas

Step 2: Cut the Tortillas into thin strips using pizza cutter! Super Easy and Effective

Step 3: Place onto Cookie Sheet and Spray with Olive Oil Cooking Spray and Sprinkle with Sea Salt
Bake in Oven for 450 degrees for 5 minutes then switch to Broil for 1-2 minutes.. WATCH closely! then wait to cool and serve over SOUP!

This soup is SOOO Yummy, and the best part?!? I was able to use all add/sneak some extra veggies in to make the soup! My kids LOVED it! I love when I can sneak some more veggies into their diet without them being none the wiser 😉 And the white corn chips were yummy and crisp and the perfect topper! Enjoy!

Zesty Black Bean Soup Pin


  1. Looks so yummy! I'm going to have to make that!!

  2. Rebecca Lopez says:

    Looks so good. This would be perfect today since it's raining!

  3. Ashley at flats to flip flops says:

    I expect you&#39;ll be making this for me???:) Yum..pinned it!<br />Ash

  4. Lisa @ The Wellness Wife says:

    Yum! I will definitely have to try this. We can’t get enough of black beans in our house and I’m always looking for new and creative ways to use them.

  5. This looks delicious!! Perfect for a cold day 🙂

  6. Carly @ FitLiving blog says:

    Oh yum!! I love black bean soup. It is wet and dreary outside today and this would be such a great perk up! Pinning for later!

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