Black Bean Soup

READY IN: 2hrs 40mins
Bergy
Recipe by MrsSPheonix

Wonderfully warm & filling soup. Not sure where it came from, but it's a comforting favourite. You can adjust the spices to your taste. If you used vegetable stock, it would be a vegetarian dish & without the cream, it would be vegan. I have also done this in the crockpot.

Top Review by YnkyGrlDwndr

I made this last week, it turned out well. I added a few things, a can of chicken and a can of corn as we were having it as our main meal. I also used homemade chicken stock made from a store bought rotiserrie chicken carcass and some veggies.

Ingredients Nutrition

Directions

  1. Bring water& beans to a boil over high heat.
  2. Reduce heat to a simmer& cook till beans are soft, about 1 hour.
  3. In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
  4. Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
  5. Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
  6. Use blender to puree the soup (I only puree some of the soup, so it remains chunky).
  7. Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour)& garnish with a dollop of sour cream& some chopped herbs.

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