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Black Bean Soup with Pumpkin & Orange

Black beans are one of the worlds healthiest foods.  We keep a large stock of them in our pantry, and soak a big batch of them overnight before cooking. In the morning they are drained and rinsed, then usually I simmer them in salted water with a few garlic cloves.  Having black beans pre-cooked and frozen in the freezer is our version of fast food!  Defrost them in warm water and they are ready for a quick taco night or for adding to soups!

This soup has a unique combination of flavors that melt together beautifully.  The pumpkin (or butternut squash) melts away and becomes a part of the texture of the soup, adding a hint of sweetness.  Use your favorite beer in this recipe.   We used Sunshine Wheat from our local brewery, New Belgium.  A dark beer like Guinness would be delicious in this as well.

black bean soup with orange1


Print Recipe

Black Bean Soup with Pumpkin and Orange

Source: Plan to Eat Blog

Course: Main Course

Prep Time: 30 Min

Cook Time: 2 Hr

Total Time: 4 Hr 30 Min

Serves: 6


  • 3 lbs. black beans soaked overnight & rinsed
  • approx. 6 cups raw Pumpkin or Butternut Squash peeled and cubed
  • 1/2 lb. bacon diced
  • 2 onions – chopped
  • 6 cloves garlic – chopped
  • 3 oranges Juice of – zest of one
  • 1 bottle (or can) of your favorite beer
  • salt & pepper – to taste (we like dried chile for a bit of heat)
  • 2 Tbls cocoa powder
  • approx. 6 cups broth or stock –, (or enough to cover)
  • Garnish with plain yogurt green onion & cilantro


  1. Dice up bacon, onions & garlic. Add to your soup pot, simmer until bacon is cooked and onions translucent. Peel & dice pumpkin (or butternut squash), add beans, juice from 3 oranges, cocoa powder, chile (if you like heat) and the zest of 1 orange. Next add the beer and broth. Cover and simmer 2 – 4 hours on low heat. Taste and add salt as needed. Garnish with plain yogurt, chopped green onions & cilantro – add a bit of orange zest at the end if you’re feeling fancy!

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