Smokey Black Bean Soup

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 (QB1004) Viewing recipe for Model #: QB1004
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22 Tbsp Olive Oil,
1/2 of a Medium Red Onion,
1/2 of a Medium Red Pepper,
1/2 of a Medium Green Pepper,
2 Garlic Cloves,
1 1/2 Tablespoons Ground Cumin,
1 Tsp Kosher Salt,
1/2 Tsp Black pepper,
3 Cans (15 oz) Black Beans, Rinsed,
4 Cups Chicken Stock,
*1 Chipotle Pepper in Adobo Sauce,

1 lime, cut into ¼,
2oz Shredded Cheddar,
2 oz Sour Cream


  1. Chop the onion and peppers into 1 ½ inch pieces; add to the pitcher along with the garlic. Pulse 5 to 6 times, until evenly diced.
  2. Pour the oil into a large pot over medium heat; add the diced vegetable and sauté for 8 minutes.
  3. Add cumin, salt and pepper, sauté 1 more minute.
  4. To the pot add 2 cups of chicken stock and half of the black beans, bring to a boil.
  5. Meanwhile to the pitcher add the remaining beans, the chipotle pepper and 2 cups of the chicken stock.
  6. Pulse until smooth and add to the pot on the stove.
  7. Reduce the soup to a simmer and cook for 20 minutes.
  8. Before serving, squeeze the lime over the soup, garnish with grated cheddar and sour cream. Enjoy!


Chipotle peppers can be found in the International Foods section of the grocery store. Use one pepper; store the rest in an air tight container.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


from Sioux falls, sd
Dec. 6, 2015


Loved the flavor
from Gilbert, AZ
Jun. 29, 2014


My husband said he could eat this every night with dinner.
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