This recipe is the main reason I keep black beans in my pantry. It’s simple, pairs well with many toppings, and fills me up.
It requires a bit of slicing and dicing prep, and then it’s a straight simmer for 30 minutes. And during the simmer process, you have time for prepping other stuff to accompany the soup.
This is the quick and easy version of this recipe. To make it according to strict SCD guidelines, soak the beans overnight. For more on the SCD version of this recipe, see my cookbook, Cooking for the Specific Carbohydrate Diet.
And here are suggested toppings:
Black Bean Soup
- 3 tablespoons olive oil or other cooking oil
- 1 large onion peeled and diced
- 3 large carrots diced into coins
- 1 large celery stalk trimmed and chopped
- 1/2 teaspoon salt
- 4 garlic cloves peeled and minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 4 cups water or vegetable broth
- 1 tablespoon honey optional
- 1 red bell pepper diced into small pieces
- 24 ounces black beans soaked overnight, or two 15 ounce cans
- 1 tablespoon lime juice or to taste
- salt and pepper to taste
- Place the olive oil in a large saucepan (at least 6-quart size) over medium heat.
- Place the carrots, onion, celery, and salt in the saucepan and cook for about 5 minutes, stirring occasionally, until the onion begins to turn translucent.
- Add the garlic, cumin, and chili powder. Stir well and cook for a few minutes.
- Add the broth, honey, red pepper, and beans and stir well. Bring to a boil and then reduce the heat and simmer for about 30 minutes.
- Ladle out about half the soup into a blender container. You may want to let it cool for a few minutes before blending.
- Puree until smooth and then stir back into the soup in the saucepan.
- Add lime juice and sea salt to taste and serve with your favorite toppings. The soup can be refrigerated for a few days or frozen for use later.