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TSR Version of T.G.I. Friday’s Black Bean Soup by Todd Wilbur


  • 2tablespoons vegetable oil
  • 3⁄4cup diced white onion
  • 3⁄4cup diced celery
  • 1⁄2cup diced carrot
  • 1⁄4cup diced green bell pepper
  • 2tablespoons minced garlic
  • 4(15 ounce) cans black beans
  • 4cups chicken stock
  • 2tablespoons apple cider vinegar
  • 2teaspoons chili powder
  • 1⁄2teaspoon cayenne pepper
  • 1⁄2teaspoon cumin
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon hickory liquid smoke
  • Garnish
  • shredded monterey jack and cheddar cheese blend, blend
  • chopped green onion, sour cream


  • Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
  • Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it’s called), for 15 minutes or until the onions are practically clear.
  • Keep the heat low enough that the veggies don’t brown and be careful not to burn the garlic or it will be bitter.
  • While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
  • Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
  • Puree on high speed until smooth.
  • When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
  • Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.


  • *Parsley*

    Yummy! I made this as written, but only pureed about 2/3 of the beans. This has great flavor. Don’t skip the cider vinegar or the hickory smoke flavor. They are key ingredients. Thanx for sharing !

  • jonyhotdog1

    This turned out great. I did things a little different then the recipe. I used 1lb of dry beans that I simmered for 2 hours then used just like canned beans. I also added 1 lb of cooked chicken breast. Very nice recipe!

  • acecrump33

    YUM YUM YUM!!!! Did a few things a little different but overall kept the recipe as is. I added more veggie’s (I love the chunks of vegetables!), added lime juice to the pureed black bean mixture and added one can of petite diced tomatoes. My roommate and I absolutely loved this! It will be a new staple in our house!

  • Soup Lady

    I did make several changes based on what we like/what I had on hand, but we really enjoyed this. I did not have celery or carrot, so I omitted them and used extra onion and green pepper. I used vegetable broth to keep it vegetarian, and I have never used liquid smoke so did not have any, but I added extra cumin. It was a very thick soup, but had great flavor and I will make again!

  • PsychRN

    I only made half a recipe but wish I made the whole thing. Very warm and comforting on a dreary,
    rainy, winter day. I’m trying to save the leftovers to take to work tomorrow but the bowl in the fridge is calling my name! Thanks for a great recipe Little Bee.

  • IrishDemon

    I bought the Todd Wilbur Top Secret Restaurant Recipes book for this recipe alone! My wife and I love this soup and were very sad to see the last time we went to Friday’s that it was no longer on the menu 🙁 (Good thing we have this recipe!) Have made many times and wouldn’t change a thing. Hands down the best black bean soup recipe and one of our top 5 soups of all time!

  • Barb_in_Indy

    delish! you do not need to cook vegetables in oil though…lighten it up….just soften them in chicken broth…….2 percent or fat free cheese and light or fat free sour cream….excellent recipe, thanks for sharing

  • TN Hill Cook

    Oh Man was this good! I’ve never had the TGI Friday’s version of this, so this is my standard. Didn’t stray from the recipe one ingredient. I went the crockpot way and Only thing I added were tortilla strips. Crock-pot is just to easy. Outstanding dish! I can impress with the dish. Definitely will be making again! P’rciate cha!

  • Domestic Goddess

    After making this soup, I wanted to make it a bit heartier, plus I thought the soup didn’t have enough whole black beans. With that being said, I also noticed I ran out of canned black beans, so I ended up adding a can of pinto and a can of soy beans, plus I added 2 cups of frozen corn kernels. Since I added the corn and more beans, I found I only needed to simmer the soup for 30 minutes for it to thicken up. I did want to mention… when saute’ing the vegetables in oil, I did use 2-1/2 tablespoons, plus I added a bit more carrots (2/3’s cup). I saute’d the vegetables for 9 minutes before adding the garlic, and after adding the garlic, I only saute’d it for 1 more minute. I enjoyed this soup topped with shredded sharp cheddar cheese and sour cream. I do think by adding the hickory flavored liquid smoke, it gave the soup lots of flavor. My husband and I enjoyed this soup, and I will make this again, but with the modifications I made. Little Bee, thanks for sharing the recipe!!

  • vtopp

    Whole family enjoyed this. I simmered in the crockpot for at least 2 hours. It was really watery when I removed the lid so I turned up the heat and simmered a bit longer, without the lid. It was a perfect consistency. I served it over white rice and offered chopped onion (didn’t have green onion but the regular tasted great with it), grated cheese and sour cream as condiments. Thank you for posting this.