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T.G.I. Friday's Black Bean Soup Copycat Recipe
T.G.I. Friday's Black Bean Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 295
Cook Time: 1 hour 35 minutes
Recipe Rating: 5.0 (7 reviews)

If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 15-ounce cans black beans
4 cups chicken broth
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon concentrated hickory liquid smoke

Shredded Cheddar/Monterey Jack cheese blend
Chopped green onion

1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add the onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.

2. While you cook the vegetables, pour the canned beans into a strainer and rinse them under cold water.

3. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken broth. Puree on high speed until smooth. 

4. When the vegetables are cooked, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list (down to the liquid smoke), into the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 50 to 60 minutes or until the soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion.

Makes six 1-cup servings.

TampaCuban style
Submitted on: 03/11/17
Great recipe and great meal served over white (or yellow) rice! In "La Terricita" in West Tampa, the senior Cuban crowd will order this as well as Garbanzo Bean Soup served with rice and spoon the soup over the rice. Add some Cuban bread, buttered and toasted , and you haved a full meal.
Submitted on: 11/12/09
I have made this Black Bean Soup as well as eaten the original version and it's a perfect match.
Submitted on: 04/14/09
This is the best black bean soup I have ever made. Now my family doesn't want me to make any other kind. Can't compare to TGI Friday's as I have never tasted it, but this is great.
Submitted on: 03/06/09
I would have give it 5 stars. An excellent clone for TGI Fridays. I think you could switch with TGIF and no one would notice.
Submitted on: 12/18/06
This was very easy to make. I've never had it at Friday's, and I'm not much of a soup eater, but it looked like a good cold-weather dish. I was not disappointed. It is probably the best soup I've ever had. I also tried it with a little sour cream on top, which to me was even better.
Submitted on: 05/20/06
I worked for TGI Friday's for 6 years and this indeed tastes like the original. Make sure you use chicken broth, NOT stock. Friday's garnishes with only shredded jack cheese and green onions.
Submitted on: 07/20/05
Best Black Bean Soup I have ever had. Picked up the recipe when it was free