Category: Salads

Black Bean Soup

  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 red pepper, finely diced
  • 1 onion, chopped
  • 2 handfuls of spinach, chopped
  • 2 cups of dried black beans
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can refried beans, low sodium
  • 1 teaspoons paprika
  • 2 teaspoons chili powder
  • 7 cups water
  • 1-2 cups chicken or vegetable stock
  • Sea salt to taste
Suggested toppings:

Shredded cheese, avocado, scallions


This is a great recipe to make on a cold winters day. Simplest way to prepare is in a Crockpot! For this version, add all the ingredients to the Crockpot and cook on high for about 8 hours. Stir occasionally and check the tenderness of the black beans. At about 6 hours, add the can of refried beans (as they are already cooked), and allow soup to sit for another hour or until the black beans are soft.

Once soup is finished, use a hand infuser to blend the beans/vegetables to create a creamy consistency (feel free to use a blender).

Serve with your toping of choice and enjoy!


For better digestive outcomes, soak dried uncooked beans in a covered bowl with cold water anywhere from 4-14 hours. Rinse, and use immediately.

If you prefer to cook soup on the stovetop, sauté carrots, celery, onions, garlic, and red pepper in olive oil for about 3 minutes until vegetables are coated with oil and start to cook down, then add beans, tomatoes, tomato paste, seasoning, water and broth and allow to cook until beans become soft, stirring occasionally. Finally add refried beans and spinach and cook until everything is cooked/wilted. At this point, use the blender or hand infuser to blend the soup as you would with the alternate method.