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Black Bean Beer Soup

Black Bean Beer Soup

Soup has to be one of my favourite things to cook.  It’s easy to make, filling, warms you up, and freezes well.

This soup was an absolute smash with the whole house.  Seriously.  It has beer in it, and I don’t like or drink beer!

Since I am vegetarian, it’s really important to find good sources of protein and iron making black beans an ideal choice. This soup is a great option.

This recipe is based on one I found by The Salty Tomato with a few of my own tweaks. So darn delicious!

Black Bean Beer Soup
Prep time
Cook time
Total time
A rich Black Bean soup pack with flavour
Serves: 4-6
  • 2 Tbsp olive oil
  • 2 large red onions - diced
  • 3 carrots, peeled and diced small (about ½”)
  • 3 cloves of garlic – pressed
  • ½ tsp dried Italian seasoning
  • ¼ tsp ground Thyme
  • 1 can of diced tomatoes with juice (398mls)
  • 2 cans of black beans (398mls)
  • 3 cups of water
  • 2 low sodium vegetable bouillon cubes
  • 1 bottle of beer (341 ml)
  • 1 bay leaf
  1. In a large stock pot heat the oil on medium heat. Add the onions, carrots, garlic, and Italian seasoning and Thyme, and cook until the onions are translucent.
  2. Add the black beans, water, tomatoes and juice, beer, bouillon cubes, and bay leaf. Stir well.
  3. Bring to a boil, and reduce to a simmer. Stir until the bouillon cubes are dissolved. Simmer for at least an hour.
  4. Add salt and pepper to taste.

Simple, delicious, and satisfying. Enjoy!



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  1. I bet it’s delicious, I am going to make it, definitely. I love soups, also one of my favorite foods.
    Thank you Karen for sharing.

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