Black Bean Soup

Black Bean Soup

By March 25, 2018

Black bean soup is a slow carb recipe, meatless yet packed with lean protein. This slow carb recipe has several variable options, which you can add or omit to suit your tastes. If you like spice, feel free to go all-out with the jalapenos (just make sure they’re completely seeded, so you’re not crunching on jalapeno seeds). In addition, feel free to omit the corn if you'd like your soup to be 100-percent bean. You can also add a little lemon or lime juice for an extra bit of tang, or feel free to skip it– this black bean soup is all yours!

  • Yield : 4 servings



In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and bell pepper, and cook, stirring, for 3-5 minutes. Add beans, corn, jalapeno, salt, cumin, bouillon, and water, and bring to a boil. Add more water if the beans are not completely covered. Once boiling, reduce heat to low and simmer for about 45 minutes, or until beans are tender. Add lemon or lime juice if using. Add more salt or pepper to taste as needed. Serve hot; garnish with green onion as you like.

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7 Responses to Black Bean Soup

  1. Anne Selbyg

    I strongly recommend not putting 15 cups of water in this recipe. As written you end up with mostly broth! I would use 2 or 3 cups of water. I also like my bean soup blended after cooking it.

    • Eric Oliver

      Oh snap! We meant to say 1.5 cups! Sorry – updating the post 🙂

  2. Sam

    How is this slow carb if it has corn?

    • Bwool

      exactly my point…

    • Eric Oliver

      That’s why we mark it as optional. For the Slow Carb purist, it should be skipped, but in my experiments I haven’t found issues with it. Tim also has corn in some of his recipes and he doesn’t seem to have a problem with corn in the corn salsa at Chipotle. As in all things with 4 Hour Body, I recommend testing to determine what works for you!

  3. Sarah

    Thanks for these recipes!

    • Eric Oliver

      Anytime!! And if you have requests, let me know 🙂

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