It’s Soup Season (Spicy Black Bean Soup)

I’m pretty sure my mom only observes three seasons: spring, summer, and soup. From about September until March, she goes into soup mode, combatting the chilly to freezing weather in West Virginia with every type of soup under the sun. From broccoli cheddar and chicken noodle to turkey meatball and vegetable lentil, my mom makes it all.

Because I spent the last four years living in Orlando, soup wasn’t exactly at the top of my list in terms of what I wanted to make. Even when the AC was cranked up in the apartment, the constant stifling humidity outside made eating soup just feel wrong. So now that I’m living in Boston with the cooler weather, I’m adopting my mother’s belief in soup season. I had several people tell me over the past couple months that soup is not real food. I wholeheartedly disagree. There is nothing better on a chilly night than a big bowl of piping hot soup. You’ll probably see many more soup recipes surfacing on this blog in the coming weeks.

Spicy Black Bean Soup (adapted from

You will need:

  • 2 tbsp. Olive Oil
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 4 gloves garlic, minced
  • 1 chipotle pepper in adobo, chopped plus 1 tbsp. adobo sauce
  • 2 (15 oz) cans black beans
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tbsp. cayenne pepper
  • 1 tbsp. cilantro (chopped fresh or dried)
  • Salt and black pepper to taste
  • Shredded cheese
  • Sour cream
  • Tortilla chips


In a large pot, heat olive oil and cook onion, red pepper, and garlic for about 5 minutes.


Add in chipotle, black beans, and diced tomatoes.


Stir in chicken broth, bay leaf, and spices. Bring to a boil and then let simmer for 10 minutes.


Use an immersion blender to puree the soup. Add sour cream and cheese as a garnish and serve hot soup with tortilla chips.