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black bean soup - help me decide

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so it's snowing, and I have some black beans waiting for me at home...I'd like to make a simple vegetarian soup, probably just pureeing the beans with stock, onion, garlic, and spices. help me choose my flavor profile! here's what I'm considering:
- za'atar
- ras el hanout
- chili powder (probably the obvious choice)

also, I'm completely open to other suggestions--thanks!

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  1. YUM - love bb soup! When I make black bean soup I use a Tbsp. of cumin.....
    I cook up onion, garlic, carrot, and celery
    Add cumin & cook for a few mins
    Add 4 cups stock
    2-3 cans rinsed bbeans
    Cover and simmer for 20-30 mins.
    Next add Tbsp. tom paste & then puree w/stick wand
    s&p to taste
    Serve w/sour cream and cilantro on top...and some chips if you have them.

    1 Reply
    1. re: care11

      thanks--that sounds great and absolutely the speed I was thinking.

    2. I like to cook dried black beans with onion, garlic, cumin, and a bay leaf separately (lately in the crock pot.) Then when I'm ready for soup, I make a sofrito with more onion, garlic, a red bell pepper, a couple serranos, tomatoes, cilantro, and maybe some Mexican oregano. I blend that up, cook it in some oil, then add my cooked beans. Let that come together and add stock or water to get the right consistency. Then I remove about 1/3 or a 1/4 of the beans and wizz the remainder in the pot with my stick blender. Add back the whole beans. Salt and pepper to taste. A splash of sherry vinegar. Serve with sour cream, chopped onion, and maybe some cilantro.

      If it weren't vegetarian, I would have cooked the beans with a ham hock or some bacon. Alternatively, if you don't want to or lack the time to start with dried beans, then you could use canned. Add cumin and possibly some extra garlic to pump up the flavor of the canned beans.

      1. Smooth Black Bean Soup


        1 can (16 ounces) tomato paste
        6 cans (15 ounces each) black beans, rinsed and drained
        4 cans (14-1/2 ounces each) beef broth
        3 beef bouillon cubes
        1 teaspoon paprika
        dash cayenne pepper
        1 teaspoon onion powder
        1 teaspoon garlic salt
        3/4 teaspoon pepper
        1/2 bunch fresh cilantro, chopped
        2 fresh jalapenos, seeded and sliced
        1 bunch green onions, chopped

        Optional ½ lb of chorizo, cubed

        sour cream
        chopped fresh cilantro

        TO PREPARE:

        Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 minutes. Add cilantro, jalapenos, and green onions. Simmer 2 minutes more. Transfer to a food processor and process in batches until smooth. Reheat.

        Add cubed fully cooked sausage such as chorizo or Cajun after you puree the beans.

        Garnish each serving with sour cream and cilantro.

        SERVES 8 - 10

        Copyright 1996 The Junior League of Houston, Inc. All rights

        1. i wish i had more information for you but my mom once made a black bean soup for me that was divine. i know it had cumin in it and tamarind for a little tartness. the tamarind was her unique touch and it was excellent.

          1. A slight change to teh recipes above is to use chopped cilantro stems in the chili and then use the leaves as garnish.
            Also a Tablespoon of red wine vinegar per pound of beans and a couple of dashes of hot sauce to taste.

            1. Google: Nigella cuban cure. Replace the chorizo with, maybe, some chunked celery and a teaspoon of smoked paprika. It's incredibly good,

              1. Here's my take on black bean soup.

                makes about 8 servings

                3 tablespoons olive oil
                1 1/2 cups onion, chopped
                3 garlic cloves, chopped
                5 cups chicken broth - sub veg. broth if you would like
                4 15-ounce cans black beans
                2 10-ounce cans diced tomatoes and green chilies
                2 teaspoons cumin
                salt to taste
                3 tablespoons lime juice
                2 cups corn
                sour cream
                3 scallions, sliced thin
                1 cup tomato, diced

                Heat olive oil in a large stock pot and add onion. Saute for 8 - 10 minutes. Add garlic and saute an additional minute. Stir in the broth, 3 cans of the black beans, the tomatoes and chilies, and cumin. Bring to a boil then reduce the heat and simmer for 15 minutes.

                Meanwhile, process the remaining can of beans in a food processor or blender. After simmering the soup for 15 minutes, stir mashed beans into pot along with the lime juice. Heat for about 3 - 4 minutes or until heated through. Season to taste with salt.

                Serve soup topped with corn, sour cream, scallions and tomatoes.


                1 Reply
                1. re: eatmyfood

                  And here's my take on black bean soup.

                  Open a can of refried black beans and dump them into a pot. Fill the can 3/4 full of water or broth and add to the pot. Add a blop of salsa, if you're so inclined. Simmer.

                  Serve with a little decor on top, so it looks like you're serious.