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Winter Black Bean Soup

 1 ½ cups uncooked (dry) black beans
 1 tbsp olive oil
 ½ large yellow onion, finely chopped
 1 tbsp ground cumin
 ¼ tsp chipotle powder or smoked paprika
 2 ribs of celery, finely chopped
 ½ cup corn
 3 cloves of garlic, minced or pressed
 8 cups vegetable, chicken or beef broth
 1 bay leaf
 2 tsp dried oregano leaves
 sea salt, to taste
For Garnish
 fresh chopped cilantro leaves
 sun dried tomatoes
 finely chopped scallions (green onions)
 avocado slices

Place black beans in a bowl and cover with 4 inches of water. Soak overnight. Discard the water and rinse the beans thoroughly in a colander.


In a large saucepan sauté the onion, celery and corn for 2 minutes. Add the garlic, cumin, and chipotle and sauté for 1 minute more.


Stir in the broth, soaked black beans, bay leaf, sea salt, and oregano. Bring to a boil. Reduce heat to medium; cover and let simmer for 3 hours or until the beans are soft and cooked through. Discard the bay leaf.


Serve hot with your garnish of choice & enjoy!