I don’t think I have ever seen a black bean soup that looked this good! Thanks to Janelle at Talk of Tomatoes for the wonderful recipe.
“I like soups, and I need more in my repertoire. This one proudly made the cut. It is surprisingly good, though I confess its best quality might be that it is a worthy vehicle for piles of salsa, avocados and a dollop of cream. [Stick to Tofutti or Galaxy Foods for a dairy-free sour cream]
I could serve this with grilled, marinated steak or pork, or maybe just some quesadillas and a salad. Bring out the Mexican beer and margaritas! Chips, salsa, cornbread…
I have been intending to make this soup for a week, but never seemed to start early enough in the day. I shouldn’t complain: with this recipe I don’t need to remember to soak the beans the night before! It isn’t terribly difficult to make, you just need a timer and an early start around midday. (You need about a 3-4 hour jump start, since the beans need lots of soaking and simmering).
A few things: you can control how pureed or chunky you like this soup. In the least, pull out 2 cups of the beans and puree, add back to soup and leave the rest chunky. At the most: puree it all.”
Special Diet Notes: Black Bean Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 2 cups dried black beans, washed
- 2 quarts vegetable stock (check for gluten and soy-free)
- 2 cups chopped yellow onion
- 4-5 cloves minced garlic
- 1 tablespoon fresh oregano or 2 tsp dried herbs
- ½ bunch cilantro, washed and cut into chiffonade
- 1 large anaheim pepper, finely chopped with seeds (or 2 jalapenos)
- 1 16 oz can roasted or chopped tomatoes with juice
- 3 tablespoon dark rum
- 1 teaspoon brown sugar
- 2 tablespoon lime juice
- Kosher Salt to taste
- Place beans in saucepan, cover with warm water by 3 inches, cover with lid. Bring to boil over low heat. While beans are waiting to boil: take out 3 small bowls. In the first put chopped onion, minced garlic and oregano. In the second place cilantro and pepper, in the third fill with rum, sugar, tomatoes and lime juice.
- Back to the beans: let it boil hard for one minute, then simmer another 20 minutes. Drain beans of water, and add stock. Bring back to simmer; if stock drops below bean level, add more stock. Cook 20 minutes then add onion, garlic and oregano; cook another hour until beans fall apart, stir occasionally so beans don’t stick to pan. At the end of 2 hours, roughly chop/lightly puree soup. Place back in saucepan and add tomatoes, pepper, cilantro, rum and lime juice. Bring to simmer, puree about half of soup and add salt to taste.