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Fire Roasted Black Bean Soup

  • Author: Superman Cooks
  • Prep Time: 2 hours
  • Cook Time: 45 min
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: soups
  • Method: n/a
  • Cuisine: southwestern


Rich, complex and satisfying, Fire Roasted Black Bean Soup combines fresh Southwestern flavors into a comforting bowl of goodness.


  • 12 oz black beans (dry)
  • 4 C water
  • 1 tbsp chicken base
  • 3 cloves garlic
  • 1 C diced carrots
  • 1/2 C fresh corn
  • 1 poblano pepper, chopped 
  • 2 jalapeño pepper, chopped
  • 1 red pepper, chopped
  • 1/2 C green onion, chopped
  • 3 Tbsp oil
  • 1/2 C chopped fresh cilantro
  • juice from one lime



  1. Place the beans in a large stock pot and cover with water (if using canned beans, skip to step 4).
  2. Bring to a boil and cook for 5 minutes.
  3. Turn off heat and cover. Allow to sit for 1 hour 15 minutes.
  4. Drain the beans and then place pot back on stove. Add oil, chopped carrots and garlic (chopped) and cook over medium heat for 5 minutes.
  5. Add all peppers and onions and cook for 5 more minutes.
  6. Add beans back in with chicken base and 4 Cups water. Cover and cook over low for 30 minutes.
  7. Char the corn over gas burner or grill and cut from cob.
  8. Stir in juice from 1 lime along with cilantro and serve with sour cream and sliced jalepeños.


  • Make this recipe VEGAN! Substitute vegetable base for chicken base.
  • Use canned black beans to cut prep time!

Keywords: black bean, fire roasted, soup, southwestern, corn, bean

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