Black Bean Soup

This spicy, garlicky black bean soup is hearty enough to stick to your ribs!

Yield 6-8 servings
Time 45 minutes + bean soaking/cooking
  • skillet
  • wooden spoon
  • rubber spatula
  • blender or food processor
  • Dutch oven or large saucepan
  • 1 T olive oil
  • 3 c chopped onion
  • 2 t cumin
  • 2 t salt
  • 1 medium carrot, diced
  • 10 cloves garlic, crushed
  • 1 bell pepper, diced
  • 5 c black beans, soaked and cooked or canned, drained, and rinsed
  • 1½ c orange juice
  • black pepper
  • cayenne pepper
  • 2 medium tomatoes, diced (optional)

Optional toppings

  • sour cream or vegan sour cream
  • grated cheese (cheddar, Swiss, Monterey Jack…)
  • red or green onion, diced
  • cilantro
  • sliced avocado
  • salsa
Directions Sauté the onion, cumin, salt, carrot, and half the garlic in the olive oil over medium heat, until the carrot is tender. Add the bell pepper and the rest of the garlic and sauté until everything is very tender, about 10-15 minutes. Transfer to the Dutch oven along with the cooked beans.

Mix in the orange juice, both peppers, and the tomatoes. Optionally purée some or all of the soup in the blender, then return to Dutch oven.

Simmer over low heat for another 10-15 minutes, add toppings, and serve. If you prefer a thinner soup, add a cup or two of water and simmer until hot.

Notes My favorite combination of toppings is cheddar cheese (added first, so that it starts to melt), sour cream, and red onion.

Adapted from Molly Katzen’s New Moosewood Cookbook in which it’s called “Brazilian Black Bean Soup” – read my review.

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