Black Bean Soup

A hearty black bean and chickpea soup with the full flavor of assorted bell peppers, jalapeño, scallions, and garlic.


  • 3 cups (720 ml) low sodium vegetable stock
  • 1 1/2 cups (360 g) canned, drained and rinsed black beans (1/2 beans reserved)
  • 1 1/2 cups (360 g) canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
  • 1/2 cup (80 g) chopped onion, sautéed
  • 3 garlic cloves, roasted
  • 3 Tablespoons (45 ml) lime juice
  • 1 (10 g) jalapeño pepper, seeded
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (37 g) coarsely chopped red pepper
  • 1/4 cup (37 g) coarsely chopped yellow pepper
  • 1/4 cup (25 g) chopped scallions, garnish


  1. Place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
  5. Reduce speed to Variable 4 and remove the lid plug. Add peppers and reserved beans through the lid plug opening.
  6. Blend for additional 10 seconds. Serve immediately.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.