Smoky and Satisfying Black Bean Soup

By Amanda Haas

Updated on 2/3/2015 at 10:09 PM

Jim Bathie
Jim Bathie

Black Bean Soup

Cook Time3 hours, 10 minutes (30 minutes hands-on)
Yield8 servings
Calories156

Amanda Haas

INGREDIENTS

    • 1 1⁄4 cups dried black beans
    • 1 tablespoon olive oil
    • 3 cups chopped onion
    • 1 cup chopped red bell pepper
    • 1 tablespoon ground cumin
    • 1 teaspoon dried oregano
    • 4 garlic cloves, minced
    • 2 cups organic vegetable broth
    • 2 cups water
    • 2 tablespoons fresh lime juice
    • 1 teaspoon hot pepper sauce
    • 1⁄2 teaspoon kosher salt
    • 1⁄4 teaspoon freshly ground black pepper
    • 8 teaspoons shredded monterey jack cheese (optional)
    • 2 tablespoons finely chopped onion (optional)
    • 1⁄4 cup light sour cream (optional)
    • 2 tablespoons chopped fresh cilantro (optional)

    INSTRUCTIONS

    1. Sort and wash beans; place in a large saucepan. 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.

    2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; sauté 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.

    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. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, onion, sour cream, and cilantro, if desired.

    Notes

    My kids have always loved black beans, so I was looking to find a way to make them a more substantial meal instead of a side dish. This simple soup hits the spot. For richer flavor, you could use some chicken stock, but I like this version because it's completely vegetarian.