Black Bean Soup

This is a recipe that I have been using for years. I have hand written notes on the page of this Moosewood Restaurant Cooks at Home Cookbook, along with splatter-ings of food. At the top of the page I have written This soup is unbelievably delicious. The kids loved it – hearty, wholesome, flavourful. 

Thank you Moosewood.

Thank you Simply Recipes for the image!



5 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups chopped onions
3 garlic cloves, minced or chopped finely
1 jalapeño chile, minced, or 1/8 tsp cayenne
2 tbsp coconut oil or ghee
1 tsp ground cumin
1/2 cup water or vegetable stock
3 cups undrained canned diced tomatoes (28 oz can) or fresh tomatoes, chopped
4 cups undrained cooked black beans (2-16 oz cans)
1/4 cup chopped fresh cilantro (only if you have it on hand, soup is delish without it as well)

1/2 fresh corn off the cob or frozen
Vegetable Stock

In a small bowl pour the boiling water over the sun-dried tomatoes. Let sit for 30-60 minutes.

In a large saucepan over a medium heat melt the coconut oil or ghee, then add the onions. Cook for 5 minutes, then add the garlic, jalapeño or cayenne pepper and cumin. Stir for a minute. Add the water or vegetable stock, the tomatoes and juice, and the beans and bean liquid. Stir well to loosen any spices that have stuck to the bottom of the pan and bring to the boil. Cover, reduce to low and simmer for 20 minutes.

Drain the sun-dried tomatoes, adding the liquid to the soup pot. Chop the tomatoes finely and add to the pot. Cook a further 10 minutes.

Using an immersion blender roughly puree the soup. It is nice to have a mix of puree and chunks. If using a blender let the soup sit for 20 minutes before pureeing half of it in the blender.

Add the cilantro. If you have and would like corn add that now. Use the vegetable stock as needed to thin the soup.


Makes 4 generous servings.

Leave A Comment...