I highly recommend using dried black beans for this soup. However, canned beans can be substituted if you would like to make this soup quickly. You may think the quantity of spices looks high. I have found that black beans tend to require a heavier hand with the spice jar if you really want to taste the flavor of the spices.
I like to garnish with cilantro lime crema, and pico de gallo or mango cucumber salsa. However, any of the following would make terrific garnishes: crumbled tortilla chips, minced red onions, pickled onions, diced avocado, sour cream, freshly squeezed lime, cheese, cilantro . . .
Black Bean Soup
- 2 cups dried black beans picked over for stones, covered with an ample amount of water* and soaked overnight
- 1 TBSP canola oil
- 1/2 yellow onion diced
- 1/2 red yellow, or orange bell pepper, diced
- 4 cloves garlic minced
- 1 jalepeno minced (for a milder soup, remove seeds and membranes and only use the flesh of the pepper)
- 2 TBSP cumin
- 1 TBSP ancho chile
- 1 TBSP chipotle chile
- 1 TBSP mexican oregano
- 1 TBSP cayenne chile optional
- salt and pepper
- ~7 cups vegetable broth you may need to add more depending on how long the beans take to cook
- 2 TBSP chopped cilantro
- 1 TBSP sherry vinegar
- juice of 1/2 lime
- Heat oil on medium heat in a large soup pot or dutch oven.
- Add peppers and saute for 2-3 minutes.
- Add onions and saute for 3 more minutes.
- Add garlic, spices, salt and pepper and saute for 2 more minutes.
- Add beans and broth and bring to a boil.
- Reduce heat to a simmer and cover.
- Cook, stirring frequently, for 1 - 2 hours until beans are cooked.**
- When beans are cooked, remove from heat and stir in sherry vinegar, cilantro and lime juice. (If soup is very thick, you may want to add some additional broth to loosen it up.)
- For a smoother soup, puree using an immersion blender or in batches in a food processor or blender.
- Check for seasoning and serve garnished with salsa and cilantro lime crema.
**Cooking times for beans can vary based on the age of the beans, the length of pre-soaking, and rate of boil.