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Black Bean Soup

Black Bean Soup

Try this black bean soup for a taste of the islands-with hints of ginger, cinnamon and orange, this vegetarian version is bound to inspire!

  • Yield: 2 quarts, 8 servings


  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped green bell peppers
  • 2 tablespoons finely chopped seeded jalapenos
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon olive oil
  • 1/3 cup minced garlic
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 pound dried black beans, picked over and rinsed
  • 12 cups water
  • 1/3 cup chopped cilantro stems and leaves
  • 1/2 orange, unpeeled
  • 1 tablespoon salt
  • 1 1/2 teaspoons Emeril's Kick It Up! Red Pepper Sauce, or more to taste
  • Simply Salsa


  • Combine the onions, celery, carrots, bell peppers, jalapenos, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic, cumin, and cinnamon and cook for 2 minutes. Add the beans, water, cilantro, orange, and salt. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 2 1/2 to 3 hours, or until beans are very tender and soup begins to get creamy. (Add more water if the soup becomes too thick.) Remove the orange before serving. Season with the hot sauce to taste. Serve with the salsa.

Recipe Details