This is one of my mother's recipes and call me biased, but it's the best around. This is a vegetarian black bean soup, and one of the keys to its success is the quality of the olive oil: use the very best you can find. You can make the soup a day in advance and it will taste even better the next day. This is a no-fail recipe that I know you're going to enjoy.
Ingredients
Makes 8 to 10 servings
Step 1
Place the beans in a nonreactive pan. Cover with the 3 quarts of water, add the bay leaves, and bring to a boil. Reduce the heat and simmer the beans for 2 1/2 to 3 hours, stirring frequently and adding more water if necessary to keep them well covered.
Step 2
Meanwhile, heat the olive oil in a sauté pan or skillet. Sauté the bell peppers, shallots, and onions over medium heat until the onions are translucent, about 15 minutes.
Step 3
Add the garlic, cumin, dried and fresh oregano, and sauté for an additional 2 minutes. Remove from the heat and let cool slightly. Transfer to a blender and purée until smooth.
Step 4
When the beans are almost tender, add the puréed mixture, sugar, and salt to the beans and cook until just tender, 20 to 30 minutes. Adjust the seasonings, garnish with the red onion and sour cream, and serve.
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Reviews (24)
Back to TopThis soup is delicious and so nutritious! I've made this many times. It freezes very well. I usually use a little less salt and less olive oil and extend the cooking time by a few hours. In my pot, the beans need to boil for 5-6 hours before they're soft enough to start falling apart, which really improves the body and flavor. That's when I add the pureed vegetables. I've given away this recipe many times. If you're in a hurry, substitute lentils for the beans--they cook much faster and also make excellent soup following this recipe.
jeanelizabethp
1/3/2021
Have made this soup dozens of times over the years, it's a family favorite. Have some bubbling away on the stove right now. A few modifications - 1/2 c. of great olive oil works fine, all onions (no shallots), dried oregano only, more cumin, and 1 tbl salt is plenty.
ktinboston
Boston, MA
11/1/2018
This recipe is a winner. The only thing that I do differently is saute the vegetables in bacon fat instead of olive oil. It makes a huge difference. Thanks Gloria!
Anonymous
Miami, FL
5/7/2017
This is the first recipe off Epicurious in a long, long time that I thought was truly terrible. I made it exactly as written. Before I added the sugar, it tasted bad, and after I added the sugar and salt it was worse. It just had this gross bitter taste, but no actual flavor. I couldn't taste any elements of the pepper-onion-garlic mixture. And the bay leaf and oregano-- usually the key flavors in a black bean soup-- were also lost. I threw out nearly the whole batch--and that's rare for me: I hate to throw away food. It was just inedible.
lisa_w
Eugene, OR
4/28/2010
An authentic cuban black bean soup recipe has a touch of sherry at the end.... mmmmm
petitenature
miami
3/1/2009
I started this search for a Red Pepper & Black Bean soup recipe. (Trying to duplicate Campbell's Select Roasted Red Pepper & Black Bean soup). After 2 hours of searching this site and others, I decided on this recipe. I did puree all of it, which was what I was wanting. The only thing that saved it, was, adding; a can of roasted tomatoes, red wine reduction, balsalmic glaze, and finally, a can of pumpkin puree.
Anonymous
Melbourne, FL
10/11/2007
This is just the black bean soup recipe I was looking for! Simple, lower in fat, flavorful with an emphasis on the on the black beans (which I love). We ate it over the course of a few days and it just got better and better. I plan to make it again this weekend as a hearty vegetarian alternative to the chili I'm making for our annual open house. This time, though, I'll reduce the sugar and salt by 1/2 tablespoon each.
Jeffraanne
Trinidad, CA
1/24/2007
I found this soup to be lovely and satisfying. I'd feared it might be a bit lonely without any visible vegetables, but the vegetable puree and generous amount of olive oil gave it richness. I would suggest adding half the salt at first and then tasting - for me, 2 tablespoons was too much. And do make sure the beans are well cooked!
tsubaki
Tokyo
1/16/2007
i've made this recipe several times and my family loves it. I've taken it to potlucks and everyone has loved it and didn't add sour cream either maybe I'm just used to eating beans I don't know but i really like this recipe.
teriberi
san leandro ca
8/19/2006
我曾经读过一个回顾,描述的东西as "boring vegetable sludge." Unfortunately, that is exactly what I had in mind the first time I sampled this labor of Sunday afternoon love. I didn't have fresh oregano, but it would have taken a lot more than that to save this. I brought it to a group of 12 people, most who ate it, but only one made a positive comment about it. I added some chilis in adobo at the last minute in a ditch effort to make it edible, and whipped up some fresh pico de gallo which was crucial. Served with shredded cheese and light sour cream -- which I hate to do, because I feel like a good soup shouldn't need the help. Next time I will either choose a recipe that is decidedly southwestern and uses more than two spices, or keep making the AMAZING "black bean and pumpkin soup" that is also on epicurious. Definitely give that one a try if you haven't already -- it eats circles around this one.
emilysmith1
SC
11/13/2005
The quest for the best black bean soup recipe has been one I been on for a number of years, now. This recipe definately ends the quest. Without a doubt the most wonderfully balanced perfect rendition I have yet tasted - with or without meat. Try using whole cumin and roast it (as you do with an Indian Curry), then use the mortar and pestal to mash them with the fresh oregano. Add these last just minutes before serving - it really differentiates the flavours. Thanks Gloria!
chichuk
Australia
9/4/2005
I never made a black bean soup before, so I wasn't sure what to expect, but this soup did not have as much flavor as I hoped that it would. Adding sour cream and salsa definitely helped it out, but I am not sure I would make this soup again. However, it was pretty filling!
Anonymous
State College, PA
8/17/2005
I have made this recipe many times. I prefer less water than the recipe calls for (I like the soup a little thick) and a little more salt. I also add a spoonful of chipotle sour cream which gives the soup a wonderful creamy texture and smokey flavor. To make the sour cream add a teaspoon of chipotle adobe into a 16 oz container of sour cream and mix.
Anonymous
Jackson Heights, NY
2/27/2005
Just the smell of this robust soup is reason to make it over and over again. I boiled the beans in chicken stock and added a couple of serrano peppers. It was really good soup. This will be a regular at my house.
Anonymous
Salt Lake City
12/3/2004
I have made this soup sooo many times that I rarely need to look at the recipie, I always add either double smoked bacon, farmer's sausage or a few drops of liquid smoke if I am going vegetarian. This is by far one of the most popular meals in my home. We eat it at least once a month. Instead of sour cream garnish, try some parmesan cheese
TerMoon
Vancouver Island, Canada
8/24/2004
