Rich in flavor and soft in texture, black beans are perfect for soup. Black bean soup takes well to the classic Latin-American flavors of cumin, chili, cilantro, and lime — add more or less of any of these, depending on what you like.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large heavy-bottomed pot
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Measuring spoons
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Colander
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Measuring cup
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Wooden spoon or heatproof spatula
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Pot holders
Ingredients
- 2 tablespoons olive oil
- 2 large onions, peeled and chopped
- 2 carrots, scrubbed or peeled, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, peeled and minced or chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 5 cups (three 15-ounce cans) black beans, drained and rinsed
- 8 cups low-sodium chicken or vegetable broth
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves, for garnish
- 4 tablespoons plain yogurt, for garnish
Instructions
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Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
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Add the onions, carrots, celery, garlic, and spices and cook until tender, 10 to 15 minutes.
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Add the beans and broth, raise the heat to high and bring to a boil. Lower the heat to medium and cook, partially covered, for 2 hours, stirring frequently. (If at any point the soup seems too thick and is starting to look like mud, add 1 to 2 cups more broth.)
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Stir in the lime juice and taste the soup. Does it need anything to boost the flavor? More spices? Another squeeze of lime juice? A grinding of black pepper? A pinch of salt? Add whatever you think it needs. Serve right away, garnished with cilantro and yogurt, or cover and refrigerate up to 3 days.
