Description
This is my go-to black bean soup recipe. It requires no pre-soaking and can be made with water instead of stock, for those days when the cupboard is bare. I’m including 2 versions of cooking the soup – stovetop and slow cooker – making it even more flexible.
Ingredients
SOUP
2 tablespoons (30 mL) oil
1 1/2 cups (350 mL) chopped onions
8 cloves garlic, chopped
1/4 cup ( 60 mL) chopped jalapeños with seeds*
2 cups (500 mL) dried black beans, rinsed
1 tablespoon (15 mL) cumin powder
2 teaspoons (10 mL) ground coriander
8 cups (2 L) water or stock of choice
salt and pepper to taste
1 cup (250 mL) coarsely chopped fresh cilantro leaves, packed (or not)
GARNISH
Sour cream** (optional)
Salsa
Cilantro leaves
Lime wedges
Instructions
In a large, heavy-bottomed pot heat the oil over medium-high heat. Add the onions, garlic and jalapeños. Sauté until onions are soft, about 5 minutes.
Add the beans and spices, mixing to coat thoroughly. Add the water (or stock) and bring to boil.
STOVETOP METHOD:
Reduce to a simmer, cover and simmer, stirring occasionally, until the beans are soft, about 2 hours.
SLOW COOKER METHOD:
Transfer the soup to a slow cooker and cook on low for 6 to 8 hours.
Regardless of which cooking method you use, add the cilantro leaves (if using) and purée the soup right in the pot with a hand blender. If using a regular blender, purée in batches, filling the blender no more than half full, and return to pot when done. Thin the soup with more stock or water, if necessary. Season to taste with salt and pepper.
Ladle into bowls and serve with a dollop of sour cream and salsa. Sprinkle with cilantro and add a wedge of lime.
Notes
* If you don’t have jalapeños, use 1 teaspoon (5 mL) crushed dried chilies
** Omit sour cream for a dairy-free / vegan soup.
Keywords: black beans, black turtle beans, cilantro, soup, easy, gluten-free, vegan