Black Bean Soup

This has been on my list to post for a long time but I guess only laziness prevented me from posting it. Black beans are pretty much unknown out here. I first ate them at Panera Bread. The black bean soup which was a Thursday regular was the low fat vegetarian soup option. It’s nice to know something tasty is also low fat, isn’t it? I came back to Bangalore and black beans were nowhere to be found L Then one day while walking around a supermarket I found canned black beans. Since then it has become quite a regular soup at home. Filling and very Indian in spices and taste, this works well with everyone at home. Rajma looks a lot like black beans but tastes quite different, so don’t mistake the two. This soup so full of bean, is also very filling.

Black Bean Soup

Vegan soup made using spices and black beans

Recipe Type:  Soup
Cuisine:          Mexican
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2 servings


1 can Black Beans
1 Tomato
1 small Onion
2-3 cloves Garlic
1 tsp Cumin seeds / Jeera
1 tsp Cumin powder / Jeera powder
1 tsp Red chilli powder
2-3 tsp Oil
Water 2 Tbsp chopped Coriander leaves (Optional)


  • Wash and rinse the black beans as specified on the can.
  • Finely chop the garlic, onion and tomato
  • Heat oil in a large pan and add the cumin seeds
  • Once the cumin seeds brown, add the garlic and onion and fry until the onions are translucent
  • Add the tomato and cook until done
  • Add the cumin powder and rec chilli powder and fry for 1 min
  • Add the black beans, water and salt and boil for 4-5 mins.
  • Garnish with chopped coriander leaves (Optional)
  • Enjoy hot with crusty bread

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