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Servings: 6 cups

Total Time: 30 minutes

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup chopped carrot
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (14.5 ounce) can Fareway diced tomatoes with green chilies
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • 1/4 tsp cayenne pepper, optional
  • to taste salt and pepper
  • optional sour cream
  • optional cilantro
  • optional shredded cheese
  • optional tortilla chips
  • optional avocado

This spicy black bean soup is the perfect way to warm up on a rainy day!


Sauté onion in olive oil until translucent, about 5 minutes. Add pepper, carrot and garlic and sauté until tender, about 5 more minutes. Add remaining ingredients and bring to a boil; let soup simmer for 10 minutes.

Remove and discard bay leaf.

Blend half of the soup with a food processor, blender or immersion blender and return to pot.

Simmer for 5 more minutes and serve.


219 calories; 5.5 g fat; 1 g saturated fat; 0 mg cholesterol; 731 mg sodium; 32.9 g carbohydrate; 12.2 g fiber; 4.8 g sugar; 11.6 g protein

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