Black Bean Soup

I hold this recipe close to my heart. My grandmother’s black beans turned into a belly warming, spirit-lifting soup is the winter meal of choice. This soup feels more like an elixir than fuel. Each bite, a quick trip home, where the kitchen always smells of caramelizing onions and garlic; where the sun always shines, and the air is thick.

Spicy and sweet this soup is hearty and delicious. The aromas of cumin, ginger, and peppers, infuse every bite only to be brightened up by a handful of my favorite herb. Can you guess? Serve it with quinoa, and make often.  

Black Bean Soup

Serves 6-8

Active cook time 1.25 hours

  • 1 ½ cups black beans soaked for 4-6 hours
  • 1 tsp. sea salt
  • 1 tbsp. olive oil
  • 1 yellow onion, chopped
  • 1 tbsp. cumin powder
  • 3 cloves garlic, minced
  • 1 red chili pepper (optional)
  • 1 green bell pepper, de-stemmed, and cut in half
  • 1-inch knob ginger, cut into thin slices
  • 1 tbsp. sugar (optional)
  • 4 cups water
  • 1 handful of cilantro, chopped

Cover beans with cold filtered water. Soak for 4-6 hours. When ready to cook, darin and set aside. Place Dutch oven over medium heat. Add olive oil, salt, chopped yellow onion, and cumin powder. Cook for 5 minutes, or until onion starts to turn translucent. Add minced garlic, cook for a couple of minutes. Add chili pepper, if using, green bell pepper, and ginger. Sauté for a couple more minutes. Add beans, sugar, and water. Bring to a boil. Reduce heat to medium-low, cover, and cook for an hour.  When ready to eat, add chopped cilantro and serve with warm quinoa. Enjoy!