Black Bean Soup Revisited

I’ve made some improvements to our black bean soup recipe. First, I substituted more basic ingredients for the can of tomato soup so that I have tighter control over the flavors. I also have found a pureeing technique that has improved the texture. Reserving some of the stock until after the beans are pureed gives a smoother texture. It’s a small change that makes a big difference – thanks for the idea, Americas Test Kitchens! (I saw the technique discussed on their tomato soup episode).

Our current favorite way to serve this is with “quesadilla dippers” – quesadillas cut into thin strips that get dunked into the soup. 


  • 1 pound black beans, rinsed and separated (remove debris and broken beans)
  • 2 T. butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1-2 ribs celery, chopped
  • 2-3 cloves garlic, chopped
  • 1/2 tsp. paprika
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper
  • 2 tsp. cumin
  • 1 can chopped green chiles
  • A 28-oz. can pureed tomatoes
  • 4 cups stock (vegetable or chicken), divided
  • Salt
  • Black Pepper
  • Juice of 1 lime
  1. In a large stockpot, cover beans with water. Leave to soak overnight. If you are doing this the day of, bring the stockpot to a boil, boil for 2 minutes, then cover and turn off heat. Allow beans to sit, covered, for one hour.
  2. Drain beans and set aside. Rinse stockpot.
  3. Melt the butter on medium-low heat, then add onions, carrots and celery with a pinch of salt. Cook until the onions turn translucent
  4. Add garlic and dry spices. Cook for a bit to toast the spices, but be careful not to burn the garlic.
  5. Add the tomato puree, beans, and enough stock to almost cover all of the beans (1-2 cups).
  6. Bring to a boil, cover, reduce heat and simmer until the beans are soft (usually 2-3 hours).
  7. Allow mixture to cool (overnight is best – soup is always better the next day). Then, puree the soup in batches using a blender or food processor.
  8. Transfer pureed soup to the stock pot and start to reheat. Add stock gradually, stirring to incorporate completely before adding more, until the desired consistency is reached.
  9. Taste and adjust seasoning. You will probably need to add more salt.
  10. Stir in the lime juice just before removing the soup from the heat.

4 thoughts on “Black Bean Soup Revisited

  1. I did not see your original recipe but replacing the tomato soup has to have made a great difference. I love black bean soup…we lived in Santo Domingo for awhile and it was a favorite of mine.

  2. Pingback: If You Enjoyed “The Tyranny of the Home-Cooked Meal” | The Reluctant Hippie

  3. I’m glad it’s soup weather again. Ellie requests this soup weekly! We actually have 3 RH recipes on the menu this week. Any new recipes in the works?!

  4. Pingback: 2018 Freezer Meal Challenge | The Reluctant Hippie

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