Friends who like black beans--but not bean chili--asked for a black bean soup recipe. Beans can be a great source of nutrition and black beans are my favorite. While I agree that starting with dried beans may be the ideal, I typically use canned products in the interest of time and efficiency. Assuming that I have the ingredients on hand, I can have this soup on the on the table in under 15 minutes. That works for me!


  • 2 16-ounce cans black beans, rinsed well and drained
  • 1 4-ounce can diced mild Ortega green chilies
  • 1 white onion chopped finely
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder or garlic granules (not garlic salt)
  • 2 cups frozen corn kernels (I like white, petite corn)
  • Salt and pepper to taste
  • 1 cup non-dairy milk or marinara sauce (or both!)


Spray frying pan with coconut oil and place over medium heat. When you splash a drop of water in the pan, the water should sizzle and evaporate. Add diced onions and cook until clear, stirring frequently.

Place non-dairy milk and green chilies in a blender and whiz until smooth. Place in a saucepan over medium heat. Add cooked onions.

Add all other ingredients and bring to a boil.

Cook, stirring, until frozen corn is soft.

Remove from heat and spoon into bowls.

Garnish with parsley flakes, lemon, or a few crushed baked tortilla chips.


Serve with warm corn tortillas and hummus or sourdough bread.

Feeds 3-4 depending on how much each person wants to eat.