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Intuitive Cooking: Spicy Black Bean Soup

Posted on Dec 19, 2011 by in Recipes | 1 comment

I hope everyone had a great weekend! Do you have any fun holiday events/gatherings on the agenda for this week? What kind of goodies are you going to bring? My vegan cookies were a hit this weekend and I got lots of ‘I can’t believe this is vegan!’ comments. Yay! I made chocolate chip, lemon drops, and chocolate peppermint cookies – all of which were completely gone by the end of the weekend!

So, onto this week’s intuitive cooking recipe. I have to start by saying that this soup is such a hit that I’ve yet to be able to photograph it, as it gets eaten up so quickly. I hope to have a photo of it to share some time, but until then, here’s the base recipe.

As always, feel free to mix up the proportions and the actual ingredients to suit your own tastes. This is another recipe that is fun to experiment with. A few ideas: vary the type of beans, use different/different amounts of peppers, and experiment with the spice blend. The end result should be thick with a silky texture. Happy cooking!

Spicy Black Bean Soup

Yield: Serves 6


  • 1 tbsp Olive Oil
  • Garlic, diced
  • Onion, diced
  • 2 tbsp Ketchup
  • 1 tbsp Bragg's or Soy Sauce
  • Black Beans
  • Great Northern Beans
  • **should be about 4 cups of beans total - if using canned beans, do not drain. If using regular beans, add 1/4 cup water to the soup.
  • Tomatoes, diced
  • Jalapenos, diced
  • Garlic Powder
  • Onion Powder
  • Chili Powder
  • Hot Sauce
  • Salt & Pepper


  1. Warm the olive oil over medium heat and add the onions. Saute 5 minutes and add the garlic. Saute an additional minute.
  2. Add the ketchup and soy sauce. Stir well. Add the beans, tomatoes, and jalapenos. Stir well.
  3. Add the spices, stir well, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes or more - stirring occasionally.
  4. Taste the soup and add hot sauce and salt & pepper to taste.


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