Black Bean Soup Recipe

Heather say:

Sure beans are economical, but are meatless meals actually tasty? They can be. This vegetarian recipe is better when it has simmered for a while and is perfectly suited for the crockpot.

Black Bean Soup

Black Bean Soup Ingredients:

  • ~ 1 TBSP olive oil
  • 1 onion – diced small
  • 2 cloves garlic – minced
  • 1 carrot – peeled and coarsely grated
  • 1 pound black beans – soaked
  • 2 quarts water
  • 1 1/2 TBSP vegetable base*
  •  Garnish (shown with cotija and pico de gallo) other options include sour cream, shredded cheese of your choice or scallions

Black Bean Soup Instructions:

Heat the olive oil in a large pot (or skillet if transferring to a crockpot) over medium heat. Add diced onion and minced garlic, cook until soft, stirring often. Add the grated carrot and cook for another two or three minutes.

Add the water, vegetable base, and beans.

Reduce the heat to low and simmer for at least an hour, two if the beans are older stirring occasionally.

Garnish and serve.

 

Notes:

  • Mash or puree some of the beans for a thick and hearty soup.
  • For the carnivores use chicken stock or broth and add some shredded chicken or turkey
  • If cooked in a crockpot transfer to the crock after the carrot is soft, allow to cook on low for several hours ~3.


11 Comments

  1. Emily on April 12, 2011 at 7:51 pm

    What is the serving size for this recipe? I've looked up and down and allllllllll through the recipe, but I can't seem to find a serving size. I'm hoping to make this for 9-10 people sometime this week, so having a rough idea of how many times I need to increase the portions of each ingredient would be extremely helpful. Thank you so much for sharing the recipe!

    • HeatherSolos on April 12, 2011 at 8:09 pm

      I'd call it 6 servings, as long as it's not the only thing being served. For 9 – 10, I'd probably double the beans, carrots, and increase the onion and garlic by 1.5x (2 onions, 3 garlic cloves). I'd also consider using 4 cans (15oz) instead, which will significantly decrease your cooking time. It's been a while since I've tested this recipe on the stove (I've made it in the crock pot several times since) that now I'm second guessing that cook time.

  2. HeatherSolos on April 12, 2011 at 11:05 am

    Actually, I have a version of that here on this site, including a link to homemade Ranch Seasoning.
    Here's the link: http://www.home-ec101.com/soups-on-taco-soup/

  3. samantha manning on February 26, 2010 at 12:19 am

    Made this for the first time tonight. It was great! Super easy and inexpensive. I added chicken and a tad of red pepper to kick it up a notch. Yumm

  4. Stephanie on September 19, 2007 at 4:03 pm

    The carrot is different. We love black beans. Black bean salsa in the summer, soup in the winter!

  5. Home Ec 101 » Blog Archive » Menu Monday 9/10 on September 13, 2007 at 2:46 pm

    […] – black bean soup, tossed […]

  6. Heather on September 13, 2007 at 2:42 pm

    It’s somewhat like a bouillon cube. If you look in your grocer near the soups, you should be able to find something called Better Than Bouillon, it comes in a bunch of flavors with no MSG and it’s lower in sodium. However, if you can’t find it and aren’t vegetarian chicken bouillon or chicken broth in place of the water will work just fine.

  7. JRae on September 13, 2007 at 3:31 pm

    How should you cook this if you use canned black beans to speed everything up?

    I have another recipe for black bean soup that we’re quite fond of- it uses cumin- but this one has carrot which is interesting. And the vegetable base is different too…

  8. Ginger on September 13, 2007 at 1:52 pm

    I think I may have missed it, but would you repeat what is in the vegatable base. Thanks!

  9. Granny on September 13, 2007 at 12:51 am

    Being married to a man who spent all his growing up years in Brasil, I have incorporated this South American favorite into our diet in dozens of ways. I had never eaten a black bean until I met him, and until the late 80’s we had to have them brought in from Mexico. Now that they are ubiquitous in the U.S., we don’t have to ration them anymore and we enjoy them in everything imaginable. Well, okay, I haven’t figured out how to get them in a dessert yet, but I just might one of these days!

  10. Margo on September 12, 2007 at 9:01 pm

    ooooh! LOVE black beans! Sometimes I add some corn and a little cocoa powder and cumin and we call that New Mexican style. I usually serve beans with some kind of grain (rice, tortillas, or cornbread) to get the protein complementarity.

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