I've had my fair share of black bean soups over the past few years. Being a med student wife trying to cook on the cheap, black beans are just a regular part of the diet. Now that we've graduated to a residency paycheck (still not a lot for those of you who may think doctor = lotsa mulah) black beans still make an appearance in our diet. Only not quite as often.
I've been seeing black bean soup recipes flying all over the internet but they're all different. Some with more tomatoes, some with none at all. Some with sweet potatoes, some with pumpkin. Some with corn, most without. Some pureed, some left chunky.
So here's just one more different recipes, with a variation. It has pumpkin in it, is pureed, and does use a can of diced tomatoes. The added ingredient that I feel makes this soup go from good to amazing? Dry Sherry! Ahh...it's my new favorite way to saute things, add to dishes, and just give anything it touches that wonderful soft flavor. Or, use the apple cider vinegar with some cinnamon version for a more comforting twist.
Black Bean Soup
Serves 8 (12 cups)
Active time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
Serving Suggestions: I served this with my cornbread and a great green salad.
What you'll need:
- 1 TBLS olive oil
- 1 1/2 cups diced onion OR 1 TBLS onion powder
- 1 1/2 TBLS minced garlic OR 1 1/2 tsp garlic powder
- 4 cups vegetable broth
- 3 cans black beans, rinsed and drained
- 1 15oz can pure pumpkin
- 1 15 oz can diced tomatoes, drained
- 1 TBLS cumin (or 2 tsp if using ACV)
1 tsp cinnamon (only if using ACV)
- 1/3 cup dry sherry (or 3 TBLS Apple Cider Vinegar)
- 2 TBLS lime juice (optional, and only if using sherry)
What you'll do:
- Saute the onion and garlic in a little olive oil for 5 minutes until the onion is tender.
- Add all the other ingredients and heat through.
- Puree with a hand blender or very carefully in a regular blender.
- Stir in lime juice if using
Use powdered ingredients if you’re short on time.
If you don’t have a hand blender, consider blending the beans and tomatoes prior to adding to the pot
NOTE: This soup is even better the next day after flavors have mingled. It's also a great soup to freeze.