Black Bean Soup

As my children have grown from babies, exploring food shared from my plate, to young people with their own tastes I have struggled to cook meals that consistently appeal to all of us.



I love soup and cook a variety of soups on a regular basis however, the girls typically will not eat it.

So on Black Bean Soup night I give them their own black bean dish (alongside a small bowl of soup just in case they want to try it). Individual dishes of warm beans and tortilla chips with melted cheese, sliced avocado and a generous dollop of sour cream for dipping. Some carrot sticks while everything cooks make a good pre-dinner snack.

I often double this recipe and freeze half for another night.

Black Bean Soup
Serves 6-8

2 tablespoons olive oil
3 cups chopped onion, carrot, celery and green pepper
2 cloves garlic
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2-1 cup stock or water
4-6 cups cooked black beans in their liquid*
1/2 cup orange juice (fresh squeezed if you've got it)
Fresh cilantro

In a large soup pot saute chopped veggies in olive oil until soft and lightly caramelized. Add minced garlic and saute another minute until fragrant. Add spices and cook one more minute while stirring. Add a small amount of stock or water, stir to combine then add beans. Cover and simmer gently for about 20-30 minutes.

Let the soup cool a bit then puree to desired consistency. We like it fairly smooth with just a little texture from the beans and veggies. I have a stick blender (get one) and puree my soups right in the pot.

Add orange juice and additional stock or water to achieve desired consistency. Season with salt, pepper and cayenne as desired.

Top each bowl with sour cream and shredded cheese and, if you are lucky enough to have it, garnish with fresh cilantro.

Serve with freshly baked cornbread or tortilla chips with melted cheese.

* For super quick soup making I use about 4 cans of black beans (and liquid) for this recipe.