Go Back
Black Bean Witch Cauldron Soup Recipe
Ash Tyrrell

Black Bean Witch Cauldron Soup Recipe

I first made this black bean witch's cauldron soup for a Halloween dinner when my kids begged for something spooky that wasn't just candy. I pulled ingredients straight from my pantry, and within thirty minutes I had a thick, dark, bubbling pot that looked like it belonged on a witch's stove.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil — helps soften the onion and garlic without them sticking to the pot
  • 1 small onion chopped — builds the savory base flavor that the whole soup relies on
  • 2 cloves garlic minced — fresh garlic gives a much bolder punch than the jarred kind
  • 3 15 oz cans black beans — the star ingredient, and the reason this soup gets its witchy black color
  • 2 cups chicken or vegetable broth — use vegetable broth if you want a fully plant-based cauldron soup
  • 1 cup mild salsa — adds instant flavor depth without needing a long ingredient list
  • 1 tablespoon lime juice — brightens up the richness of the beans right at the end
  • 1 teaspoon ground cumin — brings the warm earthy note that makes black bean soup taste like black bean soup
  • ½ teaspoon salt — adjust to taste depending on how salty your broth and salsa already are
  • ¼ teaspoon black pepper — a small kick that rounds out the smoky flavor

Method
 

  1. Warm the olive oil in your large pot over medium heat. Add the chopped onion and cook for about five minutes, stirring occasionally, until it turns soft and slightly golden. Stir in the garlic during the last minute so it doesn't burn.
  2. Pour in two of the three cans of black beans along with the broth, salsa, cumin, salt, and pepper. Bring the mixture up to a gentle boil, then reduce the heat and let it simmer uncovered for about ten minutes so the flavors can meld.
  3. Carefully transfer about half of the soup to a blender, or use an immersion blender right in the pot. Blend until smooth, then return it to the pot with the remaining whole beans still intact for texture.
  4. Add the last can of black beans along with the lime juice, then stir everything together over low heat for another five minutes. Taste and adjust the seasoning, adding a splash more broth if the soup feels too thick.
  5. Once everything is heated through, ladle the soup into bowls right away. This is the moment to add any spooky garnishes, since the soup is at its most cauldron-worthy while it's still steaming.

Notes

  • I always rinse and drain my canned beans first, since it cuts down on excess sodium and keeps the soup from tasting overly salty.
  • I like blending only half the soup, because keeping some whole beans gives a much more satisfying, hearty bite.
  • I never skip the lime juice, it wakes up the whole pot right before serving.
  • I keep a small bowl of extra toppings on the side so everyone can build their own witchy bowl.
  • I make a double batch whenever I'm hosting, since this soup disappears fast at any Halloween gathering.