This Spicy Black Bean Soup is a wonderfully hearty meal and makes a quick and easy gift when layered in a mason jar.
I know I have been posting a lot of soup recipes lately, blame it on the rain…
Go on and blame it on the rain…
‘Cause the rain don’t mind
And the rain don’t care
You got to blame it on something
Any Milli Vanilli fans out there? No? Okay moving on then.
This makes a delicious meatless meal for Meatless Monday or Lenten Fridays, or throw in some leftover ham or beef or even some crumbled bacon. I used this chicken bouillon and this tomato bouillon but feel free to use a vegetable broth for vegan/vegetarian or make it with chicken or vegetable stock if you are making it for yourself instead of gift giving.
If you want to put this in a jar for gift giving just layer the beans, alternating black with the navy for contrast. Put the spices in a small bag and put on top of the beans then close and decorate. Print these directions and attach to the jar
[click_to_tweet tweet=”This Spicy Black Bean Soup makes a hearty meatless meal to warm you up on a wintery Meatless Monday or Lenten Friday. #meatlessmeals #homemadesoup ” quote=”This Spicy Black Bean Soup makes a hearty meatless meal to warm you up on a wintery Meatless Monday or Lenten Friday. #meatlessmeals #homemadesoup ” theme=”style3″]
Spicy Black Bean Soup

Ingredients
- 3 cups dried black beans about 1 1/2 pounds
- 1 cup dried navy or great northern beans about 1/2 pound
- 1 tablespoon dried onion flakes
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1/4-1/2 teaspoon crushed red pepper flakes more or less to taste
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 3 teaspoons chicken bullion
- 2 teaspoons tomato soup bullion
Instructions
- Stove Top: Combine all ingredients in a large soup pot with 12 cups of water. Bring to a boil then simmer for 1 1/2 to 2 hours, until beans are very tender and the soup is thick.
Mash with potato masher or immersion blender if desired. Add additional water if needed. - Pressure Cooker: Combine all ingredients in a pressure cooker with 8 cups of water. Cook on high pressure for 30 minutes. Let the pressure release naturally. Remove bay leaves. Mash beans with potato masher or an immersion blender if desired. Add additional water if needed.
Notes
PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!
- PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.
**Tammy from Creative K Kids (Blog)**
Pinterest/Facebook/Google+/Twitter/Instagram
**Audrey from That Recipe (Blog)**
Pinterest/Facebook/Google+/Twitter/Instagram
**Lisa from Blogghetti (Blog)**
Pinterest/Facebook/Twitter/Instagram
- Please link up to three food-related posts that have never been linked up here before. Posts containing alcohol also will not be pinned.
- Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.
- As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
- Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
- By linking up, you agree to let any of the hosts or co-hosts use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
- If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.
Thank you for hosting. I love sharing with your readers and always find inspiration here. Have a blessed week! #OverTheMoon #ThursdayFavoriteThings