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Black Bean Soup

A hearty black and garbanzo bean soup with the full flavour of assorted peppers, jalapeño, spring onions, and garlic.

Black Bean Soup


  • 720 ml (3 cups) low sodium vegetable stock
  • 390 g (1½ cup) black beans, canned, drained and rinsed; divided
  • 380 g (1½ cup) tinned garbanzo beans, rinsed, drained
  • 20 g (⅛ ) medium onion, peeled
  • ½ lime, peeled
  • 1 small jalapeño, seeded, halved
  • 1 teaspoon ground cumin
  • 40 g (⅓ medium) red pepper, sliced, seeded
  • 1 teaspoon salt, optional
  • 1 teaspoon ground black pepper


  1. Place stock, 155 g (¾ cup) beans, garbanzo beans, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid.
  2. Select the Hot Soups program, or Variable 1.
  3. Turn machine on and allow the machine to complete the programmed setting, or slowly increase speed to High and blend for 6-7 minutes or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 4 and remove the lid plug. Add peppers and reserved 155 g (¾ cup) beans through the lid plug opening.
  5. Blend for additional 10 seconds. Serve immediately.

Chef's Notes

Jalapeño may be omitted if you do not want any spice in your soup. Try adding roasted corn kernels as a garnish to give some crunch to your soup. Roasting the onion and garlic can add depth of flavor to this soup. Additional vegetable broth may be added initially or blended in at the end if you desire a thinner soup.

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