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Black Bean Soup

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“Wonderfully warm & filling soup. Not sure where it came from, but it's a comforting favourite. You can adjust the spices to your taste. If you used vegetable stock, it would be a vegetarian dish & without the cream, it would be vegan. I have also done this in the crockpot.”
READY IN:
2hrs 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water& beans to a boil over high heat.
  2. Reduce heat to a simmer& cook till beans are soft, about 1 hour.
  3. In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
  4. Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
  5. Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
  6. Use blender to puree the soup (I only puree some of the soup, so it remains chunky).
  7. Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour)& garnish with a dollop of sour cream& some chopped herbs.

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