The first time I ever attempted to make black bean soup at home, it was utterly disappointing.
I followed a recipe that only included a few basic spices – and the result was quite honestly the blandest black bean soup I’ve ever had in my life…
For more than a year afterwards, I was determined not to make black bean soup ever again.
I just figured it was one of those things I just can’t cook, and that was that.
But like all good chefs, I’m never satisfied with failure… so it was only natural that sooner or later, I would try again.
And I think you’re about to be glad that I did!
Seriously, this recipe has got it goin’ on…
How to make it
You’re gonna need a food processor or a good blender for this one, because you’ll need to puree the beans, the tomatoes, and the onion. (But cook the onion first to enhance the flavor!) This will create the base for the soup.
First, slice the onion and cook it for a good 5-10 minutes until it’s translucent.
Then puree the onion, the beans, and the diced tomatoes, and set that aside.
Now cook the carrots, celery, and garlic for about 5 minutes, then add the pureed mix, the spices, and vegetable broth, and bring to a boil.
Reduce the heat to a simmer, and cook about 30 minutes to let all the flavors mix together, and voila! Your soup is ready.
Why I prefer this recipe
First of all, can I just say, “The flavor?”
Seriously… compared to the other handful of recipes I’ve tried, this one just simply tastes better.
I also like that the beans, onion, and tomatoes are all pureed. I like the texture that brings to the soup, and I also like the aesthetics.
And “seeing” your food can often be just as enjoyable as tasting it!
Plus, I love the flavor that onions and fire-roasted diced tomatoes bring to this soup – but I don’t like having them be in big chunks.
I suppose you could cook it all up, and puree everything! But I like having pieces of carrot and celery. It somehow gives the impression that this a real hearty soup (which it is – but having that visual cue helps to drive that home, somehow).
It’s one of the best-tasting black bean soups I’ve ever had anywhere!
But don’t take my word for it.
Make it tonight, and then come back tomorrow and let me know how you like it.
Bountiful Black Bean Soup
- 4-quart pot
- Chef's knife
- Cutting board
- can opener
- measuring cup
- Measuring spoons
- Wooden spoon
- 1 15 oz can black beans including liquid
- 1 15 oz can fire-roasted diced tomatoes including liquid
- 1 white onion sliced
- 2 carrots sliced thin
- 2 ribs celery chopped
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp minced garlic
- 1 cup vegetable broth (can substitute chicken broth, if desired)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp cocoa powder
- 1/4 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- Measure all the spices into a small bowl or glass and set aside.
- Heat olive oil in a 4-quart pot over medium heat. Add the onion and cook 5-10 minutes or until translucent.
- Place the onion, beans, and diced tomatoes in a food processor and puree.
- Add the carrots, celery, and garlic to the pot and cook about 5 minutes to soften up. Add the pureed mixture, spices, and vegetable broth, and bring to a boil.
- Reduce heat to a simmer, cover and cook 30 minutes.
- Serve with sour cream, if desired.