Black Bean Soup

Name: Black Bean Soup
Total time: 170 min
Yield: 4 servings
Ingredients: 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)

9 Reviews

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Photo: John Autry; Styling: Cindy Barr

Total Time

2 Hours 50 Mins

Yield

4 servings

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.

Ingredients

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

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

Flavorful soup that's easily adjusted to personal taste!

2016-05-01T10:25:57-04:00 photosinpink

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!

keswvi's Review

2012-10-03T15:39:00-04:00 mballejos

Omitted the eggs; used fresh, not canned peppers, and less water, as the reviewers suggested. Very good

KGoodman's Review

2012-02-22T04:50:18-05:00 keswvi

This dish came out extremely watery. I serve it over white rice to give it more substance. In the future I may try an extra can of beans, no water or adding a potato to make it thicker.

cbk430's Review

2011-10-23T12:16:58-04:00 Batch3

N/A

Batch3's Review

2011-03-31T17:15:36-04:00 Esther

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.

CherylR1954's Review

2010-12-04T23:50:56-05:00 cbk430

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.

Chaddie's Review

2010-11-29T02:19:13-05:00 Chaddie

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.

photosinpink's Review

2010-11-17T20:18:14-05:00 CherylR1954

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.

mballejos's Review

2010-10-27T23:12:29-04:00 KGoodman

I was in a hurry, so put all the soup ingredients in the slow cooker on high - and it was finished cooking in 2 hours. Turned out to be a very good meal. Would make it again for everyday.

Black Bean Soup

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Ratings & Reviews

Flavorful soup that's easily adjusted to personal taste!

keswvi's Review

KGoodman's Review

cbk430's Review

Batch3's Review

CherylR1954's Review

Chaddie's Review

photosinpink's Review

mballejos's Review

Black Bean Soup

Ingredients

Nutritional Information

How to Make It

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