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Creamy Black Bean Soup

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(Recipe ID: 250)

Serves 8

Preparation time: 120 minutes

Source: Chef Joseph Lowery

Creamy, rich and hearty.  Try pairing it with a Shiraz, medium dry Gewurztraminer, or a slightly chilled Beaujolais.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 tablespoons Olive oil *
  • 1 Medium onion, chopped
  • 1 Medium bell pepper, chopped
  • 2 Stalks celery, strings removed and chopped
  • 3 Cloves garlic, minced and mashed
  • Juice of 2 limes
  • 1/2 cup Dry red wine
  • 2 cups Chicken or vegetable stock
  • 3 15 ounce cans of black beans
  • 1 1/2 teaspoons Ground black pepper *
  • Several dashes of Tabasco sauce
  • 1/2 teaspoon Ground all spice *
  • 1/2 teaspoon Ground cloves *
  • 1 tablespoon Ground cumin *
  • 1/2 pint Heavy cream
  • 3 tablespoons Dark Rum
  • Sour cream and cilantro leaves to garnish


  1. Heat oil in a large pan and add onions, bell pepper, celery, and garlic.
  2. Cook over a medium heat five or ten minutes until soft.
  3. Add lime juice and red wine and cook another 5 minutes and then stir in two cans of the beans and the stock.
  4. Also add pepper, tabasco, oregano, all spice, cloves, and cumin.
  5. Bring soup to simmer and cook about fifteen more minutes.
  6. Remove from heat and cool.
  7. Puree cooled soup in blender, and return to pan and re-heat.
  8. Stir in remaining can of beans and whipping cream.
  9. Bring to a low boil, stirring constantly.
  10. Just before serving, taste for salt and add more if you desire.
  11. Stir in Rum.
  12. Serve soup in warmed bowls topped with a little sour cream and a few cilantro leaves.

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