Spicy Black Bean Soup

Black Bean Soup - pic

Recipe provided by Chef Crusco Catering in Austin, TX


  • 2 tbsps. Vegetable Oil
  • 1 small Yellow Onion – rough chop
  • 2-3 Garlic cloves – rough chop
  • 1-2 Jalapenos (depending on size/heat) – rough chop
  • Salt/Pepper – to taste
  • 1 tbsp. toasted Cumin
  • 1 (32 oz) can Black Beans – rinsed and dried
  • 4-5 cups Chicken Stock
  • 10-12 Cherry Tomatoes – sliced in half lengthwise
  • 1 bunch Cilantro – for garnish
  • 1/2 cup Mexican Crema – for garnish
  • 1 Avocado – peeled and cut into 1/2 inch cubes
  • 2 Limes – juice and garnish


  1. Add the oil to a large pot on med-high heat. Add the onions and cook for 3-4 minutes until they take on some color. Add the garlic and jalapenos. Season with salt/pepper/cumin and cook for 4-5 minutes.
  2. Immediately add the beans, stock and bring the pot to a boil. Turn heat to med-low so it is gently simmering. Cook for 15-20 minutes.
  3. Add all the ingredients to a blender and blend until smooth. Place the pureed soup back into the pot on med heat. Add some lime juice/zest. Taste and reseason if needed.
  4. To serve, ladle into a bowl and garnish with cherry tomatoes, cilantro, lime, avocado and Mexican crema. Enjoy!