This simple Black Bean Soup is packed with flavor. It’s made with dried beans and flavored with just a few fresh ingredients. You’re not going to believe how delicious something so simplistic can be.
How are we holding up, friends? I feel like we have to ask this before we do anything else these days. Are you keeping busy while being stuck at home? Or are you one of those essential workers out there sacrificing to make sure we stay safe? If you’re still going out of the house to work, thank you so much. Sincerely. I was honestly a little scared when I thought I might have to keep going in to work. I’m so grateful to be safe at home. I hope you get a big fat bonus.
My husband, our cat, and our dog are all sharing our two bedroom flat quite comfortably so far. Geoff has taken over the spare bedroom with his seventeen minotors for all of his many electronics, so I can curl up in the corner of my couch with my laptop and do endless admin and data entry while Friends plays in the background. It could be a lot worse.
One thing that hasn’t changed is that we still have to eat several times a day. Today I’m sharing Black Bean Soup, and beyond tasting really great, it’s super simple to make. If you’ve got some dried black beans in your pantry, you’re most of the way there. If you can find a few vegetables at your supermarket, this soup should definitely make an appearance on your table.
How to make Black Bean Soup
You don’t need to soak your beans, but you do need to simmer them for about an hour and a half. Let’s face it, you probably don’t have anywhere else to be right now. Throw in a bay leaf for some added flavor. While that’s bubbling away, sautee an onion and a bell pepper until soft. Add a bunch of garlic, some cumin and oregano and some lime zest.
Once that’s cooked, it’s all going into a blender along with a couple of ladlefuls of the liquid from the simmering beans. When you’ve got yourself a nice puree, just set that aside until the beans are ready. Then stir it in and let it all cook together for a little while longer. Finish it off with a splash of sherry, then top it with all your favorite things. I definitely think some sour cream is a must.
We’re all living life a little differently right now, and hopefully that means you’re trying something new. I hope making soup is one of those new things. Make it Black Bean Soup. It’s gonna be awesome.
Black Bean SoupCourse: DinnerDifficulty: Easy
Black Bean soup is made with dried beans and full of flavor.
225 grams dried black beans
1 bay leaf
1/4 cup olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, chopped
1-1/2 teaspoons ground cumin
1 tablespoon dried oregano
Zest of half a lime
1 teaspoon brown sugar
1 tablespoon sherry
Sour cream, cheese, jalapenos, lime wedges, hot sauce, for garnish, all optional
- Put the beans in a medium pot and cover them with a liter of water. Add the bay leaf and bring the water to a boil. Reduce the heat and simmer for about an hour and a half until the beans are soft but not squishy. If the water evaporates so much that the beans aren’t covered anymore, just add a bit more water.
- While the beans are simmer, heat the oil over medium heat in a large frying pan. Sautee the pepper and onion for about 15 minutes to soften them. Add the garlic, cumin, oregano and lime zest and sautee for another five minutes.
- Transfer your veggie mixture to a blender. Add in one or two ladles of the liquid from the beans, and blitz until smooth. Set aside until the beans are soft.
- When the beans are nearly ready, add the veggie puree, brown sugar, and a teaspoon of salt. Let this all cook together for about 20 minutes. Add the sherry and taste for seasonings. Add more salt and pepper if needed.
- Dish up your soup and top with your favorite toppings.
Recipe is adapted from How to Eat by Nigella Lawson.
Looking for more black bean soup recipes? Try this Black Bean & Chorizo Soup.