Thursday Night Menu: Spicy Black Bean Soup

Continuing our theme of quick and easy recipes for the holidays, here’s a slow-cooker meal you can set up the night before and have ready at the end of a busy day of holiday events. This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 15 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.  On the board tonight:

  1. Spicy Black Bean Soup
  2. French Bread
  3. Red Grape Salad
  4. Apple wedges & Cheese

Black Bean Soup

  • 4-14 oz cans black beans
  • 2 tsp to 1 tbsp salt
  • 1 ½ tsp crushed garlic
  • 1 bay leaf
  • 2 tsp to 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp chili powder
  • 3 cubes beef bouillon
  • 1 tsp to 2 tsp cumin
  • 3 carrots, shredded
  • ½ onion, minced
  • 2 stalks celery, diced
  • 1 green pepper, minced
  • ½ cup dry red wine (opt)
  • 1 lb chopped smoked sausage
  • 12 cups water


Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

  • ½ head red leaf lettuce, torn
  • 3 cups seedless red grapes, halved
  • 1 pear, peeled, cored and cubed
  • 4 oz shredded carrots
  • Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

  • 4-14 oz cans black beans
  • 4 -6 carrots or equivalent shredded carrots
  • ½ onion
  • 2 stalks celery
  • 1 green pepper
  • 4 oz dry red wine (opt)
  • 1 lb smoked sausage
  • ½ head red leaf lettuce
  • 3 cups seedless red grapes
  • 1 pear
  • Poppy Seed dressing
  • French Bread
  • Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

6 thoughts on “Thursday Night Menu: Spicy Black Bean Soup

  1. Pingback: Booniverse » Blog Archive » Spicy Black Bean Soup

  2. I just made this soup, and I actually made it with only 10 cups of water, yet it turned out very watery. Is it supposed to be so thin?


  3. Amber – this is a clear broth soup, as opposed to a creamy soup. Think vegetable broth vs. chili. If just before serving, you mash up 1/2 to 1 cup of beans and return them to the soup it will give it a bit more body. Also, I didn’t put it into the instructions, but if you do use canned beans vs. soaking dry beans (which for me at high altitude is very difficult) don’t drain the beans, use the whole can, beans and liquid. Email me if you have more questions: whats4dinnersolutions (at) live (dot) com


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