Black Bean Soup

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

Black bean soup is a nourishing and flavorful dish that celebrates the wholesome goodness of black beans. This hearty soup is a perfect blend of protein-packed black beans, aromatic spices, and a touch of tanginess. Whether enjoyed as a comforting meal on its own or paired with crusty bread or rice, black bean soup offers a satisfying and nutritious experience that warms the body and soul.

 

 

INGREDIENTS

  • 2 cups dried black beans, soaked overnight and drained
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 6 cups vegetable or chicken broth
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for serving (optional)

 

INSTRUCTIONS

  1. Prepare the Beans:
    • After soaking the black beans overnight, drain and rinse them thoroughly under cold water.
  2. Sauté Aromatics:
    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and red bell pepper. Sauté until the vegetables are softened and the onion becomes translucent.
  3. Add Spices:
    • Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for about a minute until the spices become fragrant.
  4. Cook the Beans:
    • Add the soaked and drained black beans to the pot. Pour in the vegetable or chicken broth and add the bay leaves.
    • Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the beans cook for about 1 to 1.5 hours, or until they are tender and easily mashable.
  5. Blend or Mash:
    • Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, remove a cup of soup and blend it in a regular blender, then return it to the pot.
    • If you prefer a chunkier soup, use a potato masher to lightly mash some of the beans directly in the pot.
  6. Season and Finish:
    • Season the soup with salt, freshly ground black pepper, and lime juice. Adjust the seasonings to your taste preferences.
  7. Serve:
    • Ladle the black bean soup into bowls. Garnish each serving with chopped fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.

 

TIPS:

  • Soaking Beans: Soaking the dried black beans overnight helps to reduce cooking time and improves their digestibility. Discard the soaking water before cooking.
  • Texture Control: Adjust the level of blending or mashing to achieve your desired soup consistency. A balance of whole beans and creamy broth adds complexity to the texture.
  • Toppings and Variations: Get creative with toppings and variations. Try adding diced avocado, grated cheese, diced tomatoes, or a drizzle of hot sauce to personalize your black bean soup.

 

Wholesome and comforting, black bean soup is a versatile dish that’s both filling and nutritious. With the provided instructions and tips, you’ll master the art of creating a flavorful and satisfying bowl of black bean goodness.

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