Smoky Hearty Black Bean Soup
Rich, smoky, and filling, this black bean soup is a hearty meal that will warm your soul and delight your senses.
Equipment
- Large stockpot with a tight-fitting lid
- Measuring cups and spoons
- Wooden spoon
- Strainer or colander
Ingredients
- 1 pound 455 g dry black beans
- 2 tablespoons 28 g nondairy butter
- 1 cup 160 g diced red onion
- 1 cup 160 g diced yellow onion
- 2 tablespoons 30 g minced garlic
- Pinch of salt
- 8 cups 1880 ml water
- 2 bay leaves
- 1 tablespoon 7 g paprika
- 1 tablespoon 8 g chili powder
- 1 tablespoon 8 g cumin
- 1 tablespoon 8 g coriander
- 2 tablespoons 30 ml liquid smoke
- 1 can 15 ounces, or 420 g diced or stewed tomatoes, with juice
- Nondairy sour cream for garnish (optional)
- Avocado slices for garnish (optional)
Instructions
- Rinse, sort, and soak the black beans overnight.
- Rinse and strain before cooking.
- In a large stockpot, melt the nondairy butter over medium-low heat.
- Add the red onion, yellow onion, garlic, and a pinch of salt.
- Sweat the vegetables for 10 to 15 minutes until translucent and fragrant.
- Add the water, bay leaves, paprika, chili powder, cumin, coriander, soaked beans, liquid smoke, and diced tomatoes with juice.
- Stir well.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and let cook for 1½ to 2 hours, stirring occasionally.
- Check the beans for tenderness.
- If the pot loses too much liquid due to steam, add more water as needed.
- Remove and discard the bay leaves before serving.
- Serve hot, garnished with nondairy sour cream and/or avocado slices if desired.
Notes & Wine Advice
Wine Advice:
Pair this smoky soup with a bold red wine like a Malbec or a Tempranillo.Nutrition values
Calories: 210 kcal | Carbohydrates: 37 g | Protein: 10 g | Fat: 5 g | Sugar: 2 g