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You are here: Home / Cook Something / Soups/Stews / Black Bean Soup

Black Bean Soup

01/07/2015 by Judy 13 Comments

It was the first snowfall of the winter here in DC yesterday which means it was a perfect day to stay inside and make a pot of soup.  I  found an old recipe card of mine titled *Best Black Bean Soup* so I thought it was time to make it again and see if I still thought it was the best Black Bean Soup around.

The best black bean soup recipe!I have to say it’s a damn good recipe!  I’m not sure how long ago I wrote the recipe down and I have no idea if I made it up or used another recipe. I’m convinced it was a very long time ago. Most likely from my vegetarian days during the early 1990’s. Here’s the original recipe card:

Original Black Bean Soup RecipeI intended to follow the recipe exactly, but ended up making a few minor changes along the way (written in black on the card).  I used an entire package of dried black beans which was more than the 2 cups called for (I didn’t want a few dried black beans leftover). I sautéed all the veggies together at the same time (just seemed easier). I added lime juice instead of lemon (sounded like a better match), and added a little liquid smoke and some chipotle chili powder (I wanted a bit more smokey-spice taste to it).  If you don’t want to add the chipotle chili powder, leave it out.  The original recipe I had written down had the jalapeño as optional.  I added it.  I like it.  If you don’t, leave it out.

Best black bean soup I’m sure you could use a few cans of black beans instead of starting with dried beans if you prefer.  If you do that, I’d suggest cutting back a bit on the stock. And if you want this soup to be brothy/chunky then don’t blend it.  Or just blend half of it to give it a creamier texture and still have some chunks.  I chose to blend the entire batch with my immersion blender (and kept out some of the black beans for garnish). Again, you decide how you like your soup.

Don’t Forget the Garnishes – They’re Important!

Black Bean Soup GarnishesTo finish this soup, have a variety of toppings and let your family and friends decide what they want to add.  Seriously, not only are the garnishes important for taste, let’s admit it, this soup is rather ugly otherwise! Don’t let that stop you though, a big pot of yummy Black Bean Soup would be great for get togethers (Super Bowl Party anyone?) or anytime you want a delicious bowl of soup on a chilly day!

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Black Bean Soup
 
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A delicious vegetarian black bean soup topped off with a variety of garnishes for the perfect bowl of soup!
Ingredients
  • 1 pkg. dried black beans (about 3 cups)
  • 4-6 C. stock or water (I used chicken stock, to keep it vegetarian, use vegetable stock)
  • 2 Tbls. olive oil
  • 1 lg. onion, diced
  • 1 stalk celery, diced
  • 1 lg. carrot, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, diced (opt. if you don't want that much spice)
  • 4 cloves garlic, minced
  • salt & pepper
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. chipotle chili powder
  • ¼ tsp. cayenne
  • ½ C. orange juice
  • 1 Tbls. dry sherry
  • 1 lime, juiced
  • 1 - 2 tsp. liquid smoke (opt.)
Suggested toppings (use what you like)
  • chopped cilantro
  • crumbled mexican cheese
  • lime slices
  • avocado
  • sour cream
  • sliced green onions
Instructions
  1. Soak beans according to package directions. Drain and rinse. Add to large soup pot.
  2. Add stock to beans in pot and bring to boil. Reduce heat and simmer, covered about 1½ hours to cook the beans.
  3. In large sauce pan, heat oil over medium heat. Add onions, celery, carrots, bell pepper, garlic (be sure to not let garlic burn) some salt and pepper (hefty pinch) and cook veggies until they soften.
  4. Add cumin, coriander, cayenne, chipotle powder and cook another minute.
  5. Add veggies to pot with beans. Continue to simmer until veggies and beans are soft and flavors have combined (I simmered mine about another hour)
  6. Prior to serving, add orange juice, sherry, lime juice and if, desired, liquid smoke. Stir to combine.
  7. Blend soup with immersion blender (or in batches in regular blender) to desired texture. If you want a chunky soup, just blend some of it, not all.
  8. Top individual servings with desired toppings.
3.2.2925

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Filed Under: Soups/Stews, Cook Something Tagged With: Chipotle, Lime, Low Carb, black beans, healthy, vegetarian

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Comments

  1. Tracy says

    01/07/2015 at 12:25

    I just love black beans. I don’t often try to cook them from dried, but this looks so easy and budget-friendly, too! This soup sounds wonderful and perfect for the blast of cold we have coming in today!

    Reply
  2. Kristen says

    01/07/2015 at 12:55

    I can’t wait to try this recipe!!

    Reply
  3. Nelle Creations says

    01/07/2015 at 13:17

    YUM! I love Black Bean Soups. I like the Avocado in it.

    Reply
  4. Sarah Linden says

    01/07/2015 at 18:41

    Love your garnish photo with the text! This looks so good. I love black beans…I’ll be using this recipe soon.

    Reply
  5. WendyKate says

    01/07/2015 at 20:52

    this sounds yummy! It’s totally soup weather!

    Reply
  6. Jennifer Wolfe (@mamawolfeto2) says

    01/07/2015 at 22:36

    Just pinned it – if you say it’s the best, I’ve got to try it!

    Reply
  7. Amanda says

    01/08/2015 at 00:01

    Looks like a yummy recipe!

    Reply
  8. Linda @ Veganosity says

    01/08/2015 at 00:20

    Love the old recipe card, and I love black bean soup! You certainly make it look pretty Judy. Great pictures.

    Reply
    • Judy says

      01/08/2015 at 08:13

      Thanks Linda…black bean soup is really pretty ugly to photograph so I appreciate the compliment!

      Reply
  9. Giveaways 4 Mom says

    01/08/2015 at 09:05

    I could use a bowl of this right now with these low temperatures we are experiencing.

    Reply
  10. Meg @ The Housewife in Training Files says

    02/15/2015 at 18:58

    I LOVE black bean soup and this looks so amazing. I am adding it to my to make list ASAP!

    Reply
  11. Angie says

    03/29/2015 at 04:55

    This was excellent! I didn’t have celery so just used a bit more pepper and carrot. I used a jalapeno, but didn’t really notice much spiciness, so might increase that next time. Thanks 🙂

    Reply
    • Judy says

      03/29/2015 at 07:17

      Happy to hear you liked this soup! It’s one of my favorites. You could also top it off with some green tobasco sauce for a little more kick if you have varying spice level preferences in your house.

      Reply

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Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

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