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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion diced (about 1 cup)
  • 1 celery rib, diced (about 1/2 cup)
  • 3 cans (15 1/2-ounce) black beans, rinsed and drained
  • 1 can (14 1/2-ounce) diced tomatoes with garlic and onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 cups water
  • 1 tablespoon balsamic vinegar


  1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
  2. Transfer 3 cups beans and liquid to a processor and process to a coarse purée. Return purée to pot, stir in vinegar and heat thoroughly.
Recipe by Jean Kressy

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The recipe was originally published as Chunky Black Bean Soup on

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