Recipes
Black Bean Soup
Submitted By: Kelly Christine Gordon
Absolutely heavenly! This hot soup is great for cool fall days.
Ingredients
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and minced
- 2 celery ribs, minced
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 1/2 tsp crushed red pepper flakes
- unrefined sea salt
- 1 jalapeno (2 for more heat)
- 2 bay leaves
- 3 cups black beans (soaked in water overnight, drained)
Directions
- Heat the olive oil in a large heavy stockpot over medium heat. Add the onion, carrot, and celery, and cook them until they are tender and fragrant, about 15 minutes.
- Add the garlic and saute for 2 minutes more.
- Add the cumin and red pepper, and stir for 1 minute.
- Add the black beans and 6 cups of water.
- Using a paring knife, make several lengthwise slits in the jalapeno, add it to the soup, and add the bay leaves.
- Bring to a boil, reduce the heat, and simmer until the beans are completely tender and begin to fall apart, 40 to 90 minutes, depending on the age of the beans.
- As the beans cook, add more water, if needed, to keep them from becoming too dry.
- Remove and discard the jalapeno and the bay leaves.
- Stir the soup, taste, and season with unrefined sea salt.
- Ladle into soup bowls and serve immediately. Or refrigerate, and reheat when ready to serve.
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