Black bean soup

Black bean soup

This soup is rich without being too heavy and you can give it a little kick with some fresh peppers


  • Large pot
  • Knife and board
  • Immersion blender (See notes)


  • One Garlic bulb minced (7-9 cloves)
  • 1 Red onion, minced
  • 1 Tablespoon of Cumin
  • 1 Tablespoon of Curry powder
  • 4 pounds of black beans (either canned or presoaked)
  • 16 ounces of Vegetable stock (Two cups)
  • Salt and Pepper
  • 1 Cup Sour Cream
  • 1 Lime, juiced
  • Small handful of cilantro finely chopped.

Method of Preparation

  • Make sure your beans are ready to go. If you’re using canned beans, don’t bother rinsing them.
  • Saute the garlic and onions with a little oil or bacon fat and add a bit of the cumin and curry powder.
  • Add the Vegetable Stock and stir
  • Add the beans and mix well for a minute
  • Reduce the heat to a low simmer and blend til smooth with the hand blender.
  • Taste and adjust with salt, pepper, maybe a bit more cumin or some chili powder.

For the Garnish

  • Finely chop the cilantro and mix it with the soup cream and lime juice.
  • Place the mix into a ziplock bag and cut the tip off the corner and drizzle it over the soup. It’s a nice counterbalance with the heat of the soup.


  • Spending $30 on a hand blender might sound like a lot be these things are great for a lot of things like soups and dressing. Plus they’re a lot easier to clean than a blender and don’t take up as much space in a small Kitchen.
  • You can pretty much take the basic idea of this and substitute any kind of bean while also playing with the flavor profile. Make a bright red bean soup and season it with Paprika to really bring out the color.
  • It’s your Kitchen, get weird.  

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