So far, I have won the kids over with black bean brownies, black bean cookies, sausage made with garbanzo beans, and other creative goodies – now I can add this amazing healthy black bean soup recipe to the list.
I ALWAYS make this soup in a large batch because it can be used in tons of ways throughout the week. Try it: as a soup; served atop nachos; drizzled on hotdogs; served as a taco salad; and even as a yummy dip for flatbreads! I absolutely LOVE serving this soup with my all-natural homemade tortillas and making your own tortillas is so easy to do. You should try eating my Spelt Flour Tortillas with this black bean soup.
No matter which way you make the soup-it is so easy and can be made in less than half an hour! You can add additional spices if you like your food HOT HOT HOT -or enjoy it as written for a smoky bowl of goodness. If you are really looking for an award winning dish, add 1 tablespoon of unsweetened cocoa powder to your soup while it is cooking. Chocolate is an ingredient found in a traditional Mexican mole sauce and it will bring an inspired richness to your soup.
My Natural Family
I made it with dry black beans to add to the depth of flavor and make it even more wholesome. It does require a longer cook time, but I thought it made it more "Clean Eating" friendly. Canned Black beans could be used, if desired. The soaking of the black beans could be skipped and drained, canned black beans could be added after the sauteeing of the vegetables.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 2 C. Dry Black Beans
- 6 C. Water
- 2 T. Olive Oil
- 1 Yellow Onion, chopped
- 1 Red or Green Bell Pepper, chopped
- 1 1/2 t. Cumin
- 1 1/2 t. Chili Powder
- 4 oz. Diced Green Chilis
- 1 t. Minced Garlic?
- 1 15 oz. Can Diced Tomatoes
- 8 C. Vegetable Broth
- Coarse Real Salt to taste
- Top with:
- Sour Cream
- Diced Tomatoes
- Diced Bell Pepper
- Diced Onion
- Diced Avocado
- ?Place the dry black beans in a stock pot and cover with the 6 cups of water.
- Bring to a boil on high heat and boil for 2 minutes.
- Cover with a lid and turn heat off. Let the beans soak for 2 hours.
- After 2 hours, drain and rinse the black beans and set aside.
- In another stock pot, add the olive oil and heat on medium/high. Add the died onion, bell pepper, cumin, and chili powder to the pot and saute for 2-3 minutes, or until the onion softens and is translucent. Add the green chilis and garlic and saute for another minute. Add the diced? tomato, vegetable broth, and soaked black beans. Bring to a simmer and cover. Let cook for 1 hour on medium heat, stirring occasionally. Watch the soup to make sure that liquid levels do not get to low. If they do, add more water.
- Soup is ready when the black beans are tender.
- Place half of the soup in a blender and puree until very smooth.
- Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.
- Add salt to taste.
- Serve with toppings.