Vegetarian Black Bean Soup

Of all the beans I love (and I think it’s all of them), I still love black beans the most. We just had a late spring snowfall, so it was a perfect day to whip up some of my spicy vegetarian black bean soup.

I don’t think I have to tell you that black beans are good for you but in case you’ve forgotten, they’re loaded with fiber, folate, potassium, and protein. Anthocyanins, which are a powerful antioxidant, are what give black, purple, and blue food their rich color. Not bad for a little bean. I always keep a variety of dried and canned beans on hand because they’re an easy addition to a variety of dishes.

Vegetarian Black Bean Soup Recipe

• 1 lb. dried black beans, rinse and place in a large bowl; cover with water by at least 6 inches and soak overnight. Drain well, rinse, and drain again. If using canned beans, use 4 cans that are rinsed and drained well.
• 3 tablespoons olive oil
• 1/2 large white onion, diced (about 1 cup)
• 3 large cloves garlic, minced
• 3 celery ribs, thinly sliced or diced
• 2 large carrots, thinly sliced or diced
• 8 small sweet peppers (or 1 bell); I used orange and yellow in this batch
• 2 medium jalapenos or hot peppers of your choice, optional
• 1 teaspoon kosher salt (use less if using canned beans and/or broth; you can always add more once the soup is reduced if needed)
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups of vegetable stock (if using canned, I recommend low-sodium)
• 2 cups of water
• Optional toppings shown here: diced red onion, diced tomato, diced avocado, chopped cilantro, and lime wedges

Directions

• In a large stockpot, heat oil over medium heat until shimmering
• Add onions, garlic, celery, carrots, and peppers, salt, pepper, and spices and cook for about 5 minutes, stirring occasionally, until veggies are fragrant
• Add stock, water, and beans and stir well
• Bring to a boil, reduce to a simmer, partially cover, and simmer about an hour or until beans are soft
• If desired (as shown here) scoop out a few cups of the soup into another pan or bowl and puree with an immersion blender. Alternatively, you can place in a blender and puree. Return mix to pan and stir well.
• Ladle soup into bowls, top with diced toppings and serve with lime wedges if desired.

I really like the lime juice with this and the toppings add a nice textural contrast. Sour cream or creme fraiche is also good swirled in and helps cool down the spiciness. Different peppers add different flavors and heat so it’s fun to play with the type of hot pepper.

As I noted in the ingredient list, you can make this soup with either dried or canned beans, you just have to be careful of the sodium in canned beans because as this reduces, the salt will become more distinct. Keep this in mind when using canned vegetable broth, also. And if you want to opt to go the non-vegetarian route with this, chunks of leftover ham or shredded chicken are good additions to consider.

If you prefer to quick cook the dried beans instead of soaking them overnight, simply add them to a stockpot, cover with a few inches of water, bring to a boil and boil for 1 minute, cover the pan, shut off the heat, and let sit for one hour. Drain the beans and you’re good to go.

Enjoy!