Black bean and sage soup

The weekend is my favorite time to make soup, but this recipe for black bean and sage soup is simple enough to throw together any day of the week.

The sage provides a distinct flavor, and both fresh and dried sage work well.

Feel free to adjust the ingredients to what you have available. Obviously, you need black beans and sage. If you don’t have green pepper, then throw in celery or green beans. If you have mushrooms, then dice a few and throw them in the pot, too.

It takes about 15 minutes to prepare and should simmer for at least 30 minutes. I like to make corn muffins to serve with it. This recipe will serve four.

Black bean and sage soup

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 servings


  • 1 can of black beans, drained
  • 1/2 of a medium onion, diced
  • 1 green pepper, diced
  • 2 carrots, diced
  • 1/2 of a tablespoon of fresh sage, minced (if you used dried, then use 1 teaspoon)
  • 1 tablespoon olive oil
  • Dash of pepper
  • Optional: A handful of mushrooms, diced


  1. Coat bottom of soup pot with olive oil.
  2. Over medium heat, cook vegetables until softened.
  3. Add beans, broth, sage and pepper.
  4. Bring to a boil, and then reduce heat and simmer for 30 minutes or more.

Carrie is the author of the Wise Taste food blog.

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