Sunday, November 13, 2011

Black Bean Soup

Thanks to all my readers, who have been extremely patient during this busy time for me! We have been working toward buying our first home, and hope to be in by Christmas time. Thankfully, the paperwork has slowed down enough for me to try out some new recipes. Here is the first of what will hopefully be a return to somewhat regular postings for me.

I've had a variety of black bean soups over time, including ones that were entirely pureed. This is one that caught my eye because it was a little bit different. It is somewhat pureed (creating the thickener) but still maintains its body by having small chunks of vegetables and beans. It also has a simple, yet flavorful, seasoning.

This recipe was adapted from

for a gluten-free meal, be sure to use a gluten-free bouillon cube, such as Herb Ox brand

  • Olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, halved lengthwise and chopped
  • pinch of dried cumin (about 1/2 tsp)
  • a few shakes each of salt and freshly ground pepper
  • 1/2 red bell pepper, chopped
  • two 15-19 oz cans black beans, (do not drain) divided use
  • 1 1/2 cups water
  • 2 bouillon cubes
  • 2 tsp cornstarch


  1. Heat olive oil over medium heat.
  2. Add onions, garlic, and celery. Cook for 5-10 minutes, until softened. Add a little bit of water if it begins to stick.
  3. Add cumin, salt and pepper, red bell pepper, and one can of black beans + their juice. Cook for another 5 minutes.
  4. Using an immersion blender, puree soup. Alternatively, you can transfer it in batches to a blender to blend, then return to the large pot.
  5. Add water, bouillon cubes, and second can of black beans + their juice. Bring to a boil.
  6. Reduce heat to low. Scoop a mug-full of soup out, mix in cornstarch, then add back into pot. Stir well and serve immediately alongside bread or corn chips.