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Gonna Eat That: Black bean and jalapeno soup

What’s for dinner?

I came home from work tonight, tired and hungry, and there was nothing premade in my fridge.  So, on the verge of blowing $20 and calling for pizza delivery, I decided to throw a bunch of stuff in a soup pot and see if I could scare up anything edible.  And the result turned out to be deeee-licious.  Do you like black bean soup?  If so, give this version a try!

By the way, I’m not posting a picture of this one.  (If you’ve seen black bean soup, then you know… it’s not attractive.) But though this recipe may not be pretty, it’s healthy, easy, and it sure tastes great.

The Recipe

Black Bean and Jalapeno Soup

Yield: 3


  • 2 tablespoons olive oil
  • 3 stalks of celery, chopped
  • 1-1/2 tsp minced garlic
  • Two 14.5-oz cans black beans (one rinsed and drained; entire contents of the other)
  • Hot water (2-3 empty bean cans)
  • 1 can Rotel tomatoes
  • 8-oz can of tomato sauce
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tsp chicken-flavored Better than Bouillon soup base
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tsp kosher salt


  1. Heat olive oil over medium-high heat in a large stock pot.
  2. Add celery and stir frequently until it has softened a bit.
  3. Then, add minced garlic and stir for 1 minute.
  4. Add black beans to pot and then hot water and the remaining ingredients.
  5. Stir it all together and bring to a boil. Reduce heat to a slow boil, leave soup uncovered, and cook for 20 minutes stirring occasionally.
  6. Use a hand blender to puree some of the beans, or transfer half the soup to a blender jar and puree one-half of soup, returning it to the pot and re-warming it to finish.
  7. Serve with sour cream if desired.

Serve with sour cream if desired.  This delicious soup has moderate spiciness and great flavor!  And it would be great with a thick slice of crusty bread… because who doesn’t love that!?  Enjoy!

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