Velvet Black Bean Soup
This smooth, flavorful soup is a pleasure with a cool salad and warm bread on the side. You can prepare this soup with canned beans or soaked dried beans as time and energy permit. Cooked brown rice can also be served as an accompaniment.
- 1 tablespoon olive oil Add to list
- 1 medium onion, chopped Add to list
- 3 to 4 cloves garlic, minced Add to list
- 1 red bell pepper, chopped Add to list
- 1 small jalapeño pepper, seeded and minced Add to list
- 1 tablespoon oregano Add to list
- 1 large bay leaf Add to list
- 3 15-ounce cans of black beans, rinsed and drained. Or 1 1/2 cups dried beans, soaked in plenty of water overnight. Add to list
- 4 cups vegetable stock or water Add to list
- 1 teaspoon salt Add to list
- lt and fresh ground pepper to taste Add to list
- Fresh lime and cilantro for garnish Add to list
Heat a 4- to 6-quart pot and add olive oil. Add onions and sauté for about 2 minutes until beginning to soften. Add garlic and allow to sauté another minute. Add peppers and oregano and allow the vegetable mix to cook in the oil for 5 minutes more.
If using canned beans: Add bay leaf, beans and 4 cups of stock. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Remove bay leaf and purée in a blender or food processor until smooth. Add salt and pepper and taste for seasoning.
If using dried beans: Remove from soaking liquid and rinse. Add to onion pepper mixture, along with 4 cups stock. Bring to a boil, reduce heat cover and simmer 1 to 1 1/2 hours. Or, pressure cook for 6 to 8 minutes. Purée soup in a blender or food processor and add salt and pepper to taste. If soup is too thick, add a bit of water to thin it.
Serve with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
Recipe by, PCC Cooks instructor
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