soup - Black Bean Soup

soup - Black Bean Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • canola or olive oil, for cooking

  • 1

    large purple onion, chopped

  • 2

    celery stalks, chopped

  • 1

    red bell pepper, chopped

  • 4-5

    garlic cloves, minced

  • 1

    Tbsp. ground cumin

  • 1

    16 oz package dried black beans (or 2 cups)

  • 1

    Tbsp. chipotle chiles en adobo (optional – it gives a nice smoky taste, but you could sub chili powder)

  • 7

    cups hot water

  • juice of a lime

  • 1-2

    tsp. coarse sea salt

  • sour cream/yogurt for serving, if you like


Heat a drizzle of oil in large skillet over medium-high heat. Add onions, celery and pepper and sauté until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook for another minute. Transfer mixture to a 6-quart slow cooker. Add beans, chipotle chiles and water; cover and cook on low heat for about 5 hours (this will vary – hers took 3). Add the salt and lime juice and stir well (you don’t want to cook the beans with the salt – they tend to get grainy that way) – scoop out about half of the soup and transfer to a blender; puree until smooth. (Alternatively, stick in a hand-held immersion blender and puree a bit right in the slow cooker.) You want it to be half smooth, half chunky. Serve hot, or cool down and refrigerate for a day or two to allow the flavors to improve, then reheat. Serve topped with sour cream, if you like. Makes lots-6-10 servings, depending on appetites.


Facebook Conversations