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Black Bean Soup

Recipe: Black Bean Soup

Black Bean Soup

Ingredients:

  • 1 lb. dried black beans, picked over, soaked overnight in water to cover by several inches, then drained 
  • 1 tablespoon olive oil, chopped
  • 2 medium onions, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped 
  • ½ red or yellow pepper, chopped 
  • 4 garlic cloves, peeled and finely minced
  • ½ fresh jalapeño, finely chopped 
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons oregano
  • 2 teaspoons kosher salt
  • 8 cups chicken or vegetable stock, more if needed
  • ½ cup chopped cilantro 
  • 1 tablespoon fresh lime juice, more to taste

Directions

  1. Heat olive oil in large pot on medium low. Add vegetables (next 6 ingredients) and saute until tender, about 6-8 minutes. 
  2. Stir in cumin, oregano and salt. Add stock and drained beans and simmer, partially covered, for 2 to 2 ½ hours. Add more stock or water as needed, if soup is too thick.
  3. If desired, use an immersion blender to purée soup. Don’t over do it; the soup should still have plenty of texture.
  4. Stir in chopped cilantro and lime juice and serve.

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