A topping of chopped hard-cooked eggs adds interesting texture and lends a cooling effect to this spicy Southwestern soup. Chopped cilantro supplies bright, fresh flavor and a welcome hit of color.
1 cup dried black beans (about 6 ounces)
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 (14-ounce) can organic vegetable broth
1 (4-ounce) can chopped green chiles, drained
1/4 cup tomato paste
3/8 teaspoon salt
3 hard-cooked large eggs, coarsely chopped
Chopped fresh cilantro (optional)
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Heat the olive oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with about 1/3 cup chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.
I've been making this soup for about 5 years now. I've left out spicy red pepper flakes @ times for my then young daughter. And although it still "works" I then felt the need to add smoky chilies or smoked paprika to take up the slack. This is not a labor-intensive soup, but can be time intensive accounting for the soaking. But it is versatile and since it is ultimately largely pureed, my fussy husband (who claims fo hate peppers & onions) is none the wiser to the REAL list of ingredients. I don't have issues with it being runny as some reviewers have noted but I do keep an eye on the thickness as it cooks down, so that's likely why. It freezes well & its a a wonderful meatless dish paired with a healthy green salad. Enjoy!
I thought this was really good - easy to make (although a long time to wait). It had a kick to it. I skipped the eggs and didn't blend it, but still was a solid black bean soup recipe. I'd make it again especially to take for lunch as leftovers.
Good soup, but needs a helping hand as the other reviewers indicate. It was a little runny. I'll play around w/maybe simmering it uncovered, but don't want to go to canned beans. Still looking for the perfect black bean soup recipe.
I wanted to make a lot of this so i doubled all ingredients....the soup came out way too runny. i would definitely make it again but would tweek it similarily to what the 1st person who reviewed it did. I would omit the water altogether and add an extra can of beans (i used 2 cans). Possibly add some rice to it as well. I like my soups pretty thick. I will give this another try at some point. The eggs and cilantro do give it an extra nice kick.
I really loved this soup. I made a few changes based on what I had in my pantry: I used 2 large cans of black beans instead of dried beans, omitted the water, and doubled the spices (except the red pepper). I added 1 tsp sugar and 1/2 tsp ginger. I also used an immersion blender instead of a blender (so much easier). The hard cooked eggs were a great topping.