Black Bean Soup: How to Make this Delicious and Nutritious Soup

Beans are nature’s perfect food and my black bean soup will prove the point that not only are beans super nutritious, but also delicious. I don’t think you need much convincing but, beans provide protein, fiber, iron, antioxidants, and are super filling, making them a perfect addition to your meal and overall diet. Not only are they good for your heart, gut, and liver, but they are a super economical food so your wallet will be happy too.

But absolutely none of that matters if you are a tried and true bean hater. OK, first of all, how could you hate on beans like that? And secondly, if you, like Greek mathematician and philosopher, Pythagoras, have a bean phobia, please allow me the chance to change your mind with my black bean soup.

My black bean soup is so good, maybe you will forget all about your bean hating ways and succumb to the spicy, velvety goodness that is this soup. It’s hearty, creamy, and has delicious Mexican flavors that will dance around your mouth and have you denounce your disdain for those, dirty, dried seed pods and announce your love for legumes. Too far? Well then, I don’t know what to tell you. Mask the flavors with a bounty of toppings!

Serves 6

Suggested Cocktail Pairing:

My spicy margarita is the perfect libation to wash down this black bean soup.

Ingredients:

16 ounces of dried black beans, rinsed and soaked overnight,

4 cups of vegetable or chicken stock

2 tablespoons olive oil

1 small onion, finely chopped

2 stalks of celery, finely chopped

1 carrot, finely chopped

3 cloves of garlic, minced

1 – 2 jalapenos, finely chopped

1 tablespoon of cumin

2 teaspoons of chili powder

Juice of 1/2 lime

Plenty of salt and pepper to taste

Black Bean Soup Toppings:

Cheddar cheese, diced avocado, tortilla chips, cilantro, sour cream and a squeeze of lime are all fantastic choices.

Instructions:

1. In a large dutch oven or stock pot, heat your olive oil over medium heat. Add the onions, celery, carrot, and jalapenos and season with salt and pepper. Cook, stirring occasionally until the the vegetables begin to soften, about 10 -15 minutes.
2. Drain your soaked beans, reserving about 1/2 cup of the soaking liquid.
3. Next, add your garlic, cumin, and chili powder to your sauteed veggies. Stir to combine before adding the black beans, stock, and the soaking liquid for an extra punch of color. Bring the soup to a boil before reducing the heat to medium-high to simmer for 30 minutes.
4. After this time, your beans should be good and soft, so gently press the beans with the back of a wooden spoon to create a creamy, velvety texture. Aim for about 25% of the beans to be crushed, but the chunkiness level of this soup is up to you. Alternatively, you could blend this soup with an immersion blender or food processor.
5. Give the soup a squeeze of lime before dividing it into bowls and topping it with a healthy amount of cheese, chips, and your other favorite toppings.

If you like this, be sure to try my chicken tortilla soup!