Best black bean soup!

I don’t know if anyone else has had this problem, but it has taken us forever to make a black bean soup that tastes great. When I think about black bean soup, I imagine creamy, salty, rich flavors, a little acid, a lot of spice.

S and I have tried a number of recipes, combining different proportions of this and that, but to no avail. Finally, last weekend, we got it right!  We’re convinced the secret is NOT using garlic. Crazy, no?

Original recipe from Chefsquire.

black bean soup

1 lb. black beans, rinsed and soaked

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 can tomato sauce

1 can diced tomatoes with chilies

2 TBL red pepper flakes

½ c. cilantro leaves

1 c. corn

1 tsp. cumin

1 tsp. paprika

½ tsp. ground coriander

½ tsp. curry powder

Water to cover

Salt and pepper

Chop the onion, carrots and celery and sautee in a large pot until they soften. Add beans, tomatoes with chilies, tomato sauce, and spices. Bring to a boil. Cover and reduce heat to medium. Cook about 30 minutes or until black beans are soft. Add cilantro and cook another 10-15. Remove 3-4 cups of the soup (make sure to get a good scoop of beans) and blend in a separate container. (I used an immersion blender.) Return to the pot and continue to cook. Season with salt and pepper. Cook another hour or two…until it’s the texture you enjoy.

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7 thoughts on “Best black bean soup!

  1. I love black bean soups, I’ve made a few of them recently. No garlic, you say? I usually am the one increasing the garlic because I can’t get enough of it. 😉

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