Black beans are the most versatile legume full of flavor and spice. Dressed up black beans are tasty piled on top of nachos as a Super Bowl snack and dressed down–they provide nourishing comfort during the long winter months indoors. Here’s our favorite spin on Black Bean Soup.
Provided in the recipe are two versions, cooking completely from scratch or the quick and dirty version made in 35 minutes. Enjoy!
Black Bean Soup with Cumin & Cilantro
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- 1 pound Dried Black Beans
- 4 cups Vegetable Broth
- 2 cups Water
- 3 cloves Garlic, Minced
- 1 whole Medium Red Onion, Diced
- 1 can of frozen corn or 3 ears cut fresh off the cob
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 1 whole Yellow Bell Pepper, Seeded And Diced
- 1-1/2 teaspoon Chili Powder
- 1-1/2 teaspoon Cumin
- 1 teaspoon - Sea Salt
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
- Corn Tortillas Cut Into Strips
- 1. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
- 2. In a medium pot, add beans, chicken stock, water, onions, corn, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours.
- 3. Then add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
- 4. Taste for seasoning and add more of what it needs.
- 5. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.
The quick and dirty version using 3 Cans of Black Beans
- 1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
- Place one can of beans in blender; add sautéed onion mixture, chili powder and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
- 2. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- 3. Stir third can of beans (do not puree), tomatoes, corn, and bell peppers into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.
Heather Riggleman https://heatherriggleman.com/
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