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Black Bean Soup


1 pound dried black beans

1 Tablespoon oil (coconut or olive)

1 onion, chopped

2 large carrots, peeled and chopped

2 stalks of celery, chopped

2 garlic cloves, minced

2-3 teaspoons salt (to taste)

1 Tablespoon cumin

5-7 cups water

2 Tablespoons lemon juice


Sour Cream (or plain yogurt)



In a large bowl, cover the dried beans with a few inches of water and let them soak overnight.  Over medium heat, saute the onion, carrot and celery until soft (around ten minutes).  Add the garlic and cook for another minute.  Next, add the beans, salt, cumin and five cups of water.  Bring to a boil on high, then reduce to medium high and simmer until the beans are soft (around an hour and a half).  Add water if needed, to keep the beans covered.  Add the lemon juice, then transfer the beans to a blender or use an immersion blender to create the desired consistency.  I like to leave it a little chunky.  Add up to two more cups of water while blending if you would like your soup a little thinner.  Just before serving, add a spoonful of salsa, sour cream and a sprinkle of fresh cilantro.