Fiery Black Bean Soup for World Vegetarian Day and a Giveaway

Fiery Black Bean Soup for World Vegetarian Day and a Giveaway

Happy World Vegetarian Day! This Fiery Black Bean Soup is a variation of the soup I made last year for my Annual Gothic Dinner Party. Black beans have shown up in it several times since the deep, dark color of them are perfect for a spooky theme.

I almost always whip up a last minute soup with something from the pantry and throw it into the slow cooker to get warm while I get in my costume. Last year I used refried beans as the base. This time I used Pacific Organic Refried Black Beans. They are already creamy and have some seasoning to build on for your soup.

Ads by Healthy Ads

Fiery Black Bean Soup for World Vegetarian Day and a Giveaway

Pacific Foods sent me some of their refried and baked beans. I love the fact that they aren’t in cans and are organic to boot. I always have a few in my pantry for impromptu quesadillas, soups or a nice bean dip for a crazy weeknight dinner.

They are giving away 12 of their vegan products for World Vegetarian Day so make sure to enter at the bottom of this post. I’m using Rafflecopter for this giveaway so

Fiery Black Bean Soup for World Vegetarian Day and a Giveaway

You can make this less spicy by leaving out the chipotle pepper. On the other hand if it’s not fiery enough for you, add in an extra chipotle pepper.

Fiery Black Bean Soup

Serves: 3-4

soy-free, gluten-free, no added oil
  • 1 (15.5 oz can) black beans
  • 1 (13.6 oz container) Pacific Organice Refried Black Beans
  • ½ cup water
  • 1 chipotle pepper in adobo sauce
  • 2 teaspoons green chilies
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon jalapeño powder
  • zest and juice of ½ lime
  • chopped cilantro, for serving
  1. Combine everything in a blender except for the lime and cilantro.
  2. You can heat it up on the stove-top over medium heat for about 15 minute or in your slow cooker on high for 2 to 3 hours.
  3. Before serving stir in lime juice.
  4. Garnish with lime zest and cilantro.
  5. Decorate it with a cashew cream spider web, or with pureed salsa "blood drips" to give it that special Halloween feel.


Click here to enter the Pacific Foods Giveaway


  1. Cee says

    I like to add refried beans to chili to act as a thickening agent. I especially love black beans, so these refried vegetarian black beans sound perfect for it, like a black bean and sweet potato chili!

  2. Jacqui Pappas says

    I still love a classic burrito. But soups, layered enchilada casserole, etc. The possibilities are endless!

  3. Lizzie says

    That soup looks fantastic! My personal favorite way to use refried beans is in a gooey, creamy, delicious vegan quesadilla!

  4. Dyanne Spease says

    I love to make burritos. Beans and whatever kind of meat you have on hand. Or just beans. I love beans and tortillas.

  5. Laura says

    I love making a quick pasta sauce of refried baked beans diluted with a little veggie broth and some added spices.

  6. Sharon L. says

    I’ve been looking for organic refried beans and had no idea Pacific made them so thanks for the info!! Can’t wait to try them!

  7. says

    Is this giveaway open to overseas readers too?
    I live in Latvia where refried beans aren’t too popular, but I love simple red beans with some kind of salad (with avocado!) and good oil, preferably linseed.

  8. Deb E says

    I’m not terribly inventive; I just toss the refried beans in a bowl and top with chopped veggies and hot sauce! These are the summer months taking. It’s still hot here in L.A.!

  9. Candy says

    I always eat refried beans inside a burrito or broiled in the oven on a corn tortilla. soo good! I love them so much sometimes I just eat a spoonful of it!

  10. gaby says

    Raw tacos with romaine lettuce leaves and salsa, or on brown rice tortillas. I love pacific naturals soups! The condensed tomato is the best!

  11. says

    I like Pacific Pride. I enjoy their Almond Milk and recently I just tried their Hemp milk. The broths are great too. Your bean recipe looks yummy, I will have to try it.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: