I've been eating this black bean soup since Saturday & I'm happily having it for lunch again, today. Granted I made enough to feed a small country but it was too easy not too & I'll confess when I cook with dried beans I always forget that those 1lb bags make A LOT.
As I just hinted at I used dried beans for this recipe, so while it is easy it is time consumptive as in the beans take about 2 hours to cook. If you have a free afternoon or some time on the weekend I recommend making this & then eating it for lunch for two weeks. You can also easily freeze it after it has cooled down.
One thing that I ask you to do to fully enjoy this soup is to top it with this cream sauce. The tanginess of the yogurt & acidity of the lime take this to another level. Do it!
PS: you can totally make this recipe gluten-free if you don't eat it with tortilla chips that have flour & you can make it vegan by using veggie stock & skipping the cream sauce.
PPS: if you don't wan to make 2lbs of beans cut the recipe in half!
Ingredients: (recipe adapted from The Pioneer Woman's Black Bean Soup)
- 2 lbs dried black beans
- 3 large bell peppers (in assorted colors), chopped
- 1 large red onion
- 6 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled & chopped
- 3 large bay leaves
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (more if you can handle the heat)
- 1/4 teaspoon red pepper
- 1/4 cup tomato paste
- 8 cups chicken or veggie stock
- 3 cups water (& maybe some more)
- THIS cream sauce
- tomatoes, chopped
- avocado, diced
- cilantro or parsley leaves
- tortilla chips
- Place the beans in a bowl or pot, cover with cold water, & allow to soak overnight *OR* add beans to a large pot and cover with hot water.
- Bring to a boil, then boil for 2 minutes.
- Turn off the heat, cover the pot and allow the beans to sit for 1 hour.
- Drain the beans and rinse them with cold water.
- In a large pot, add beans, chicken stock, water, onions, peppers, celery, carrots, garlic & bay leaves.
- Bring to a boil, then reduce the heat to low, cover, & simmer for 1 1/2 hours.
- Add the salt, cumin, oregano, black pepper, cayenne pepper, red pepper & tomato paste. Stir well.
- Cover & continue simmering for another 30 minutes to 1 hour, until the beans taste soft & creamy. The soup may get super thick, if you prefer a thinner soup add a cup or two more of water.
- Stir occasionally.
- Taste your soup & season accordingly.
- Put the cream sauce in a squeeze bottle & squeeze circles of the cream sauce on top of the soup.
- Remove the bay leaves. Serve in bowls. Top with the toppings of your choice (read: all of them!)