Go Back

Creamy Black Bean Soup

makes about 4 cups

Author Molly Patrick of Clean Food Dirty Girl


  • 3 1/2 cups cooked black beans, divided (725g / feel free to use canned beans)
  • 3/4 cup diced red onion (95g)
  • 3 garlic cloves, peeled and left whole
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 3/4 cup water (or more if you want it less thick) (175ml)
  • 1 can diced tomatoes (14.5 oz / 411g)


  1. Place 1 1/2 cups of the Black Beans (310g) in a medium-sized saucepan and set aside for now.

  2. Place the remaining 2 cups of Black Beans in your blender, along with the red onion, garlic cloves, chili powder, cumin powder, smoked paprika, onion powder, salt, black pepper and water. Blend until super smooth. 

  3. Transfer the blended bean mixture to the saucepan, along with the tomatoes and stir.

  4. Place the saucepan over medium-low heat and simmer for 20 minutes, with a lid on the saucepan at an angle. Stir often to keep it from sticking to the pan and burning. 

  5. Serve with chopped cilantro, diced avocado and a squeeze of fresh lime juice.