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Black bean soup


Moosewood restaurant cooks at home. This is one of my favorite recipes- great flavor, filling and vegan.

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  • 10 sun-dried tomatoes (not packed in oil)
  • 1 c boiling water
  • 1.5 c finely chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 jalapeno, mined or 1/4 tsp cayenne
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1/3 c water
  • 3 c undrained canned tomatoes @28 oz can)
  • 4 c undrained cooked black beans ( 2 16 oz cans)
  • 1/4 c chopped fresh cilantro (1 tbsp dry)
  • additional water or tomato juice
  • yogurt or sour cream


Servings 4
Preparation time 40mins
Cooking time 40mins


Step 1

In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In a soup pot, saute the onions, garlic and chile or cayenne in teh oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, 1/3 c water, and the juice from the tomatoes. Break up the tomatoes by squeezing them in to the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking.
Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently.
Serve each bowl of soup with a dollop of yogurt or sour cream.

Serve with corn scones.


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