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 Food.com.
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
- Heat olive oil over medium heat.
- Add onions, garlic, and celery. Cook for 5-10 minutes, until softened. Add a little bit of water if it begins to stick.
- Add cumin, salt and pepper, red bell pepper, and one can of black beans + their juice. Cook for another 5 minutes.
- Using an immersion blender, puree soup. Alternatively, you can transfer it in batches to a blender to blend, then return to the large pot.
- Add water, bouillon cubes, and second can of black beans + their juice. Bring to a boil.
- 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.