Black Bean Soup

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22 Oct Black Bean Soup

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When I lived in Australia, I craved this soup. Really badly.

I’m not sure if it was a classic case of wanting what you couldn’t have or simply a tasty way to make it through the surprisingly chilly Australian winter. All I know is that I wanted black bean soup and couldn’t get it.

I couldn’t find turtle beans, only fermented Chinese soy beans. Hardly the stuff of South American cuisine. Of course, the harder I looked, the worse my craving got. I must have complained pretty loudly because my family actually shipped me bags of the dried beans so I would shut up and make soup — which I did by the potful.

My Australian friends thought I was nuts — until they tasted it. Then they began craving it too.

While this isn’t the prettiest or most sophisticated soup in the pot, it is satisfying and very forgiving. Don’t like cilantro? Leave it out. Jalapenos too hot? Reduce the amount. Not hot enough? Add more. No stock? Add water. The only ingredient you can’t change is the beans.

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No Comments
  • Julia Rosien
    Posted at 12:17h, 22 October Reply

    Saw this come through on my Facebook homepage.

    I’ve personally had your black bean soup and I understand craving it – wish I loved to cook as much as you do. Sadly, eating is my real skill in life.

    Love the pictures in your blog, by the way.

    Now I’m hungry… Thanks!

  • Julia Rosien
    Posted at 12:17h, 22 October Reply

    Saw this come through on my Facebook homepage.

    I’ve personally had your black bean soup and I understand craving it – wish I loved to cook as much as you do. Sadly, eating is my real skill in life.

    Love the pictures in your blog, by the way.

    Now I’m hungry… Thanks!

  • cheryl
    Posted at 12:58h, 22 October Reply

    I’m usually too lazy to deal with dried beans because I always assume I have to either soak them or precook them for an hour before adding them to anything else. Happily, it looks like that’s not the case here. This soup looks just as good as your French onion, and that’s a tough act to follow.

    And I agree with Julia about your photo. You’ve become an incredibly impressive shutterbug!

  • Christie's Corner
    Posted at 12:59h, 22 October Reply

    Hey, Julia. Great to hear from you! Thanks for the testimonial. I’ve got plenty left if you want to come by sometime.

  • Christie's Corner
    Posted at 12:59h, 22 October Reply

    Hey, Julia. Great to hear from you! Thanks for the testimonial. I’ve got plenty left if you want to come by sometime.

  • Christie's Corner
    Posted at 13:07h, 22 October Reply

    Cheryl, this soup takes about 15 minutes active time. No soaking or pre-boiling. Just chop your veggies, saute, dump in the beans, spices and liquid, then time and heat do the work.

    I actually make this soup a lot in the winter. I use the crockpot so I don’t have to worry about it boiling dry — which I did once. You should have heard the cursing!

    I’m working on the photos. Thanks for noticing. High praise indeed from someone as talented with a camera as you.

  • Dana McCauley
    Posted at 13:20h, 22 October Reply

    Another great photo!

    Years and years ago (I think I was still in High School or at least University) there was a great restaurant in Toronto called Santa Fe. That’s where I first tasted this kind of black bean soup. My mom and I used to go there on Saturdays just for a bowl each and a split of their green salad with pepitas. Thanks for bringing back a great memory!

  • Lisa magicsprinkles
    Posted at 14:51h, 22 October Reply

    I love soup week! Thanks for another winning number!

  • FRANCESCA
    Posted at 20:09h, 22 October Reply

    Charmian, I love this soup. With the decreasing temperatures I make soup at least once or twice a week.

    Great photo angle! You’re getting to be a PRO foodographer!

  • Helen
    Posted at 23:14h, 22 October Reply

    I am definitely going to try this soup recipe. It looks delicious. I haven’t had it before but I have a great recipe for black bean Quesadillas and I know I get cravings for that.

    Thanks for all the recipes, Charmian. I plan to try the onion soup, too.

  • Erik
    Posted at 00:19h, 23 October Reply

    I love a good bean soup; I often find myself craving it. Fortunately I keep a very large stock of beans on hand (I am a bit of a survivalist nut, and beans, lentils and split peas are my main staple along with brown rice).
    So I am never wanting for beans!

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