Delicious and Hearty Black Bean Soup

delicious black bean soup

First off, don’t let the pictures scare you, but rather inspire you. That is how I got interested in cooking. The pictures did it for me. I like taking pictures and I like pretty pictures. The secret to getting me to do something (or not do something) is to show me a picture. That is how I determine if I want to make a recipe.

This black bean soup recipe is absolutely delicious, which will pretty much be all of the recipes shared here at Milk & Honey Mommy. This soup freezes well, so I usually double the recipe for a future meal. It is also a great soup on the go for moms. I had enough time to feed the children, but almost forgot about me. So I heated it, poured it in a cup, and drank and drove. Drinking and driving was okay in this instance.

What you need:

ingredients black bean soup

chopping onions

Set your stove on medium heat, measure the cooking oil, and add it to your soup pot. Rinse and clean/scrub all of your vegetables before starting. Let’s get all of the chopping out of the way starting with your onions…

chopping carrots

carrots…

chopping celery

garlic and then celery. Set it aside on a plate or in a bowl to use momentarily. There is no need to separate because you are going to add them all at the same time.

cumin seed

Measure out your cumin seeds and place them inside a plastic bag or in between a material that will allow you to crush the seeds without loosing any of the crushed pieces. I bet you never thought of a hammer as a culinary tool. This is actually a lot of fun. If you’re having a rough day, then pounding seeds works off a lot of stress. It’s a temporary, but enjoyable high.

ingredients for soup

This picture was just too pretty not to take. I’ve added the measurement of dried oregano to my plate of ingredients. Now the real fun is about to start.

cooking vegetables

Pour your plate/bowl of ingredients of chopped garlic, onion, celery, carrots, crushed cumin seeds, and dried oregano into the soup pot and sauté for 4-5 minutes.

vegetable stock

Add the water, salt, and vegetable broth. Stir to mix with the first set of ingredients already added to the pot.

draining beans

Drain the black beans. I haven’t really figured out what to do with the “bean juice” that is left over. If you think of something, then let me know. Until then, I suggest you toss it.

cooking beans

Add the black beans to the soup mixture and stir. Raise the stove temperature to high. Once the soup starts boiling, reduce the heat, and cover the pot. Allow it to simmer for about 35-45 minutes. Now, relax for a few minutes and enjoy the pretty colors of the delicious soup you are making. If you decided to use dry black beans, then follow the directions up to the point of using (after soaking/boiling or whatever is suggested on the package) and once they are ready, add them to the soup mixture.

cutting bell peppers

While your 35-45 minutes of “free” time is ticking away…hey, I’ve got an idea. Let’s do do more chopping! That is one thing with soup. It is pretty difficult to get away from chopping unless you have a Cuisinart (or shut your mouth…opening a can). So, grab your sharp knife and start chopping the bell pepper.

chopped flat leaf parsley

I have a Cuisinart and sometimes it’s just easier to chop manually. Fresh herbs don’t do too well in the chopper and so I continue chopping the parsley with my sharp knife. Thank goodness for a sharp blade.

pureed soup

Take 2-3 cups of the soup mixture and put in a blender.

RED FLAG SUGGESTION: You may want to pour the 2-3 cups of soup into a separate bowl and scoop into the blender from there one cup at a time. Hot, scalding soup contained and mixed at high speeds can leave marks on the body if escaped. Believe me, this is not a memory you want in your head. Don’t ask me how I know.

Pureé for about 15 seconds and then return it to the soup pot. If you want a smooth soup, then pureé a little longer or use more than 2-3 cups of the soup. I like a more chunky soup, so I pureé about one half of the soup for not more than 10 seconds. Don’t get caught up in the pureé time. If it looks smooth, then it is smooth. If it looks chunky, then it probably is chunky. Stir soup well after returning pureéd portion to the pot.

black bean soup

Your hard work pays off because you are almost finished. Add the chopped pepper, sherry, fresh chopped parsley, and the hot sauce. Cook on low-medium heat for another 5-10 minutes. Serve and enjoy!

Top with some sour cream and fresh cilantro for a perfect taste.

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Ingredients
1 TBSP crushed cumin seeds
1 tsp. dried oregano
3/4 tsp. salt
1 TBSP vegetable or canola oil
1/2 tsp. hot sauce
2 TBSP sherry
32oz. vegetable broth
2 cups water
  2 (15oz.) cans low or no-salt black beans
1 cup chopped carrots
1 cup chopped celery
3 minced garlic cloves
1/2 cup chopped red bell pepper
1 cup chopped red onion
1/4 cup chopped fresh parsley (or 1 TBSP dried)

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How You Do It
Warm the oil in a soup pot over medium heat.
Chop onions, carrots, garlic, and celery and set aside.
Measure and crush cumin seeds using a mallet or my favorite a hammer.
Once oil is heated, add the onions, carrots, garlic, celery, dried oregano, and crushed cumin and sauté for about 4-5 minutes.
Slowly add in the water along with the salt, and vegetable broth.
Stir.
Drain black beans and add to the mixture and stir well.
Raise the heat.
Once the soup starts to boil, reduce the temperature to low, cover, and cook for 35-45 minutes more.
Chop bell pepper and parsley and set aside.
While still hot, place 2-3 cups of the soup in a separate bowl, and pureé one cup at a time for about 10-15 seconds each.
Return pureéd soup to the pot and stir well until blended.
Add the bell pepper, sherry, fresh parsley, and hot sauce and cook on medium heat for another 5-10 minutes.
Serve in individual bowls and top with sour cream and cilantro for added flavor.

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8 Responses to “Delicious and Hearty Black Bean Soup”


  • Comment from Lisa Q

    I love all your pictures…that took a lot of time. I’m going to have to try this. We love black beans and this looks like a great way to get them into a soup. Thanks for sharing. I really enjoyed reading your soup post.

  • Comment from Sarah

    This looks really good. And the step-by-step pictures are awesome.

  • Comment from jessica

    This recipe truly looks delicious! I am going to pick up the ingredients this week!

  • Comment from Milk & Honey Mommy

    Jessica,

    When you get a chance to make this soup, then please let me know what you think. I haven’t made it this season (winter) yet, but will also be putting some together next week. Yes! It truly is delicious. Enjoy!

  • Comment from Milk & Honey Mommy

    Sarah,

    The black bean soup is really good. I Love pictures. It’s one of the many reasons I started cooking. I would see a picture of something delicious and just had to have it. The only choice was to make it.

  • Comment from Milk & Honey Mommy

    Lisa Q,

    Thanks. The pictures did take a bit of time, but I like to share the steps because I know sometimes seeing another person make something might encourage someone to cook. Pictures motivate me a lot. Black beans is how we do it in our home too. It sure makes it difficult sometimes when eating out. I think the black bean thing is also catching on in some restaurants (we’re big Mexican food eaters).

  • Comment from Ellen

    We love black beans, and this looks so tasty. Thanks so much for the step-by-step photos. I always appreciate that. Love the hammer one!
    Ellen recently posted..Wearing a Hat Helps

  • Comment from eileen

    oh, my goodness!! this looks fantastic–you had me at black beans, but your pictures are just wonderful–how much time you took to make this something really special. have to try this soon. thanks for sharing and have a great day
    eileen recently posted..POSSIBLE BAG GIVEAWAY!


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