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Black Bean Soup

A healthy, hearty and delicious vegan soup.
Servings: 6

Ingredients

  • 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

Instructions

  • 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.

Notes

* Make sure that you have at least 2-3 inches of water above the beans. The beans will absorb water as they soak.
**Cooking times for beans can vary based on the age of the beans, the length of pre-soaking, and rate of boil.