STREAMING NOW: No Reservations

Vegetarian (Or Not) Black Bean Soup #1

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I invented this recipe way back when I was a vegetarian (for 4-1/2 years!) Then when I became non-vegetarian again I just tweaked it a little. It's a hearty and tasty soup, easy to make & doesn't take long, either. I originally posted just one recipe for it but Andy said it was too complicated, so I'm breaking it into 2 recipes. This one is if you're using canned beans, #2 is if you are using dried beans.”
2-3 quarts

Ingredients Nutrition


  1. Empty the canned beans into dutch oven. Use the beer or other liquid to "swish" around and get all the bean paste out from the bottom of the cans (that is essential!) & add to the pot.
  2. Add the rice or barley to the pot now.
  3. If NOT vegetarian: brown the ground round with the minced garlic & chopped onion then add to the pot of beans.
  4. If vegetarian: saute the onion and garlic in the olive oil until onion starts becoming translucent. Then add to the pot.
  5. Add the tomatoes, parsnips, carrots, celery, bay leaf, hot peppers, bouillon, beer and black pepper to the pot.
  6. Bring to a boil, cover and turn heat down to low. Cook 20 minutes.
  7. Take the lid off, stir, sample and make sure the grain (if veg) is done; if so, now is the time to add salt if needed. I have found, for myself, it is not necessary to add any.
  8. If not completely done to your liking, put the lid back on and cook an additional 5 minutes.
  9. Take the lid off, stir and sample again. If still not done to your liking, Repeat the last step. Otherwise, if done --.
  10. Serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a