Thousands of recipes can be found for Black Bean Soup and I’ve experimented with different versions. This recipe is my version after a few trials. It is a big family favorite, and makes a substantial meal by itself. Before I start with the recipe and instructions, I must give credit to my 8-year old who is my “light-boy” & “set-designer”.
Black Bean Soup
- 3 cans (15 oz each) black beans
- 1 medium onion (chop)
- 3 medium garlic cloves (chop)
- 1 1/2 tsp cumin powder
- 1-2 tsp chilli powder (to taste)
- 1 tsp dry oregano
- 1 cup salsa
- 2 Tbsp oil
- salt to taste
- Sour cream
- Puree 2 cans of black beans without draining. Drain the third can and set aside.
- Heat oil in a pan and saute garlic for a few minutes till lightly brown.
- Add onion and saute for a few more minutes till lightly brown.
- Add chilli powder, cumin powder, and oregano and saute for few seconds.
- Add 1 can of drained black beans, the pureed black beans, salsa, and salt to taste. Add more water if you want a thinner soup.
- Simmer 10-15 minutes and stir often.
- Serve topped with grated cheese and/or sour cream.
NOTE: The spice and salsa measurements above are only guides. Feel free to increase or decrease to suit your taste. I use a one-pound bag of dry beans that are soaked overnight and cooked in the crockpot or pressure cooker. In this case, I substitute 1 1/2 cup beans and 1/3 cup cooking water for 1 can of black beans. This leaves me with about 1 1/2 cups of extra beans to use for another time. If you intend to use all of the beans in this recipe, increase the spices and salsa to taste.