- Dish type
- Bean and lentil soup
- Bean soup
A hearty bean soup with a touch of Caribbean flavour.
92 people made this
- 500g dried black beans
- 1.5L water
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 6 sticks celery with leaves, chopped
- 475ml water
- 2L chicken stock
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar
- 4 tablespoons sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 4 tablespoons soured cream
- 4 tablespoons chopped spring onions
MethodPrep:30min ›Cook:3hr ›Extra time:8hr soaking › Ready in:11hr30min
- In a large saucepan, add dried black beans and 1.5 litres of water, cover and let soak overnight.
- In another large pan, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
- Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed tinned beans to vegetable mixture along with 475ml water and stock. Bring to the boil; reduce heat and simmer.
- Add cayenne pepper and ground cumin. Partially cover the pan and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
- Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
- Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of soured cream or yoghurt and chopped spring onions.
If using tinned beans, reduce cooking time to 40 minutes after adding the beans.
Reviews & ratingsAverage global rating:(96)
Reviews in English (78)
by LAGAMORPH LADY
Very good taste! Note: I pureed only a portion of the beans because I could see the soup would be nothing but creamy, and decided I would not puree the beans at all next time I make it--I like having textured black bean soup.-31 Jul 2001
The most amazing black bean soup!!! Much better with dry beans, canned don't give you the texture you need. The only comment I would make would be to eliminate the 2 cups of water. The broth makes it plenty liquidy, and the extra 2 cups of water make it too thin-06 Aug 2007
This soup is a crowd pleaser- and my two year old LOVED it! Even with extra cooking my beans didn't completely soften which was not a problem after I blended the entire batch. I completely prepared the soup a day early and then set it in a crock pot before we headed out to the pumpkin patch. When we returned a few hours later, the house smelled wonderful and the soup pleased everyone. It is so tasty that we will be having it again soon. Thanks!Update: It is Oct 23, 2008, five years (to the day) after my first review of this soup. We are having it tonight. It is truly a family favorite- a staple of our fall and winter meal plan. It is a great kid-pleaser. BTW, my beans didn't soften up tonight either!-22 Oct 2003