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Black Bean Soup

Mary Ann (Grammy Ann)
Cook Time 30 mins
Servings 4 people


  • 2 chicken bouillon cubes
  • 1 small white onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • (2) 15 oz cans of low sodium black beans rinsed and drained
  • (2) 15 oz cans of fire-roasted tomatoes low sodium (if you can find them)
  • 1 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 4 splashes of chipotle tabasco sauce


  • Start your roux. After you melt the butter, add the diced vegtables. Stir until soft for about 5 min. Take it off the stove, then add your flour. Refer to directions above to finish the roux. To this roux, I add 2 chicken bouillon cubes.
  • Add the black beans, the fire roasted tomatoes, and the spices. Bring to a boil and turn down the heat to simmer.
  • Serve with cornbread. Even better the second day.