Black Bean Soup

HilahCooking's picture

Jul. 25, 2015

Vegetarian Black Bean Soup recipe. This soup is hearty and spicy and great for cold weather. Also budget friendly! Learn the trick to cooking dried beans like a BOSS.


Dried black beans 1/2 Pound ((((1 cup))))
Oil 1 Tablespoon
Diced onion 1 Cup (16 tbs) ((((about 1 medium onion))))
Diced jalapeno/Bell pepper 1/4 Cup (4 tbs)
Minced garlic 2 Tablespoon
Ground cumin 1 Teaspoon
Dried oregano 2 Teaspoon
Ground coriander 1 Teaspoon
Ground allspice 1/4 Teaspoon
Fresh chopped cilantro 1/4 Cup (4 tbs) ((((leaves and stems , plus more for garnish))))
Salt 1 1/2 Teaspoon ((((to taste))))
Diced carrot 1 Cup (16 tbs) ((((about 1 large carrot))))
Fresh orange juice 2 Tablespoon
Fresh lime juice 2 Tablespoon
Garnishes 2 Tablespoon ((((sour cream, diced onion, cilantro, lime wedges))))



Clean beans and soak in 3 cups of water overnight.



Drain and rinse beans. Keep it ready.

Heat oil in a large pot and sauté onions and jalapenos for 5 minutes or until softened.

Add garlic, cumin, oregano, coriander, allspice and fry for 30 seconds.

Add drained beans, 4 cups of water, cilantro and bring to boil.

Cover with a lid and allow to simmer for 1 hour.

Once beans are cooked well, add salt.

Using an immersion blender, blend the soup until creamy.

Add carrots and simmer again (uncovered) for another 20-30 minutes or until soft.

Garnish as desired.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 5