Black Bean, Vegetable and Chipotle Soup

Difficulty: Easy

Serves 4-6


I have become so bloody good at eating chilli that I am getting to the point where I want to chuck chilli in everything, it’s becoming absurd. What’s not absurd is this soup. This soup is great. As I said before, I’m going wild with the chilli lately so ease up on the chipotle if you can’t handle it. But I reckon you can, I believe in you!


  • 1 teaspoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 can crushed tomatoes
  • 1.25 litres water
  • 3 beef-style stock cubes (vegetable will do)
  • 3 chipotle peppers, chopped
  • 2 cups cooked black beans
  • 1 1/2 cups corn kernels
  • 1 red capsicum, chopped
  • 2 celery sticks, chopped
  • Salt to taste


  1. In a large pot, heat the olive oil before adding the onion and garlic.
  2. After a few minutes of sautéing, add the crushed tomatoes, water and stock cubes.
  3. Next, add the chipotle peppers and black beans before bringing to the boil, stirring occasionally.
  4. After allowing to boil for a 10-15 minutes, add the corn, capsicum and celery.
  5. Simmer for another 10 minutes before seasoning with salt.
  6. Serve hot with homemade guacamole.


  • Liz @ I Spy Plum Pie

    That looks delicious! I am all about chillis at the moment too – hopefully our chilli plants start producing again soon so I can stop buying them!


    Miam, I love soups full of spices especially beans!