Black beans are one of my favorite beans - they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup. For this black bean soup recipe, I prefer using prepared dry beans because they are more tender than the canned beans and it's easier to get the right consistency for soup. If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.
Recipe
Black Bean Soup
Black beans are one of my favorite beans – they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup.
Ingredients
- 1 pound prepared dried black beans
- ⅔ cup liquid from cooking black beans
- 28 ounces vegetable or chicken broth
- 1 onion
- 1 bell pepper
- 2 tablespoons oil
- 10 ounces tomatoes and green chilies, drained
- 3 cloves garlic, minced
- 1-2 teapoons cumin
- 1 teapoon salt
- 2 teapoons black pepper, freshly ground
- 2 teapoons lime juice
Garnishes
- sour cream
- chopped tomatoes
- chopped red onion
- chopped jalepeños
Instructions
- Dice 1 bell pepper and 1 onion. Mince 3 cloves garlic.
- Sauté onion and bell pepper in 2 tablespoons oil in a skillet.
- While the vegetables sauté, combine half of the 1 pound prepared dried black beans with ⅔ cup liquid from cooking black beans and 28 ounces vegetable or chicken broth in a large soup pot. Using an immersion blender, puree the beans.
- When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, 10 ounces tomatoes and green chilies (drained), 2 teapoons lime juice, 1-2 teapoons cumin, 1 teapoon salt, and 2 teapoons black pepper. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes.
- Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalepeños as desired for garnish.
Notes
Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.
Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.
Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.
Nutrition facts do not include garnishes.
If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.
Nutrition per serving
Calories: 339 calCarbohydrates: 54 gProtein: 18 gFat: 6 gSodium: 814 mgFiber: 13 gSugar: 4 g
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