Black Bean Soup

I am not sure what I did wrong here, but this was just not good. It was bland and very watery.

Black Bean Soup

serves 4


1 tablespoon vegetable or canola oil
2 garlic cloves
1 large onion, chopped
2 celery stalks, including leaves, chopped
2 carrots, peeled and chopped
1/4 cup minced fresh cilantro
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 teaspoon chile powder
1 teaspoon dried oregano
2 bay leaves
3 cups cooked black beans, drained and rinsed
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
cotija cheese, for sprinkling, optional


Heat the oil in a large saucepan over medium-high heat. When it’s hot, add the garlic, onion, celery, carrots, cilantro, cumin, coriander, paprika, oregano, and bay leaves. Reduce the heat to medium, and sauté, stirring often, until the vegetables have softened, about 10 minutes.

Stir in the black beans, lemon juice, and enough water to cover by 2 inches. Bring the soup to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until the water reduces to the point where it barely covers the beans, about 45-55 minutes. Check the water level, adding more if the soup is cooking down rapidly. I wanted my soup to be thicker, so I didn’t add anymore water than what I originally put in.

Remove the bay leaves and puree the soup with an immersion blender or in a food processor. If using a food processor, transfer the soup back to the saucepan. Reheat before serving. Season with salt and pepper, and serve hot.


This entry was posted in soup, vegan and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s