Black Bean Soup

The brilliance of black beans…I don’t discriminate against beans–I sincerely love them all. But if you twisted my arm (or, say, threatened to make me beanless for life), I’d have to confess that the black bean is my favorite.

Black bean soup had been on my mind for quite some time. I kept thinking about how I needed to buy a big bag of beans and make some soup. I finally did that and used some of those beans in some tacos as well. I love black bean soup when it’s about the beans themselves. It’s a simple soup with no spicy edge and minimal garnishes, I seem to have a knack for cooking up unphotogenic bowls of goodness.

Make it your own, but by all means, make it!

Black Bean Lover’s Black Bean Soup
2 to 3 Tablespoons olive oil
1 cup onions, chopped 1 cup celery, chopped
1 cup serrano peppers, chopped
1/2 cup carrots, chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon celery salt
1 teaspoon fresh-cracked pepper
1 teaspoon salt
4 cups black beans, soaked, cooked, drained, rinsed, what-have-you
1 14.5-ounce can diced tomatoes with chiles, undrained
4 cups chicken stock or water

Heat oil in a large pot, add onions, peppers, and carrots, and cook on medium high, stirring often, until soft and starting to brown, about 10 to 12 minutes. Add the spices and cook, stirring, for 2 minutes.

Add the beans, tomatoes, and liquid. Cover and bring to a boil, then simmer with the lid barely cracked, stirring occasionally, for 30 to 60 minutes.

Purée with an immersion blender until the desired consistency is reached, or transfer about two-thirds of the soup in batches to a regular blender and purée, then return to the pot. Heat to desired temperature and devour.

Optional : I know, half cup of Madeira and a half cup of cream can be added. I served the soup with a little crema and some chopped parsley.

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