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Vegetarian Black Bean Soup

by Caren McSherry
If all things that are good for you taste this good...hold me back!


      • 1 large yellow onion, diced
      • 3 cups black turtle beans 720 ml
      • 1/3 cup olive oil 80 ml
      • 1 large yellow onion
      • 4 garlic cloves, minced
      • 3 celery staks, diced
      • to taste sea salt and cracked pepper
      • 8 cups stock 1.9L
      • 2 tsp ground cumin 10 ml
      • 1 tsp ground coriander seed 5 ml
      • 1 tsp Mexican oregano 5 ml
      • 2 bay leaves
      • 1 diced jalapeño or 1 tbsp (15 ml) caribe chile flakes
      • 1 bunch fresh cilantro, chopped
      • GARNISH: 1/2 cup tequila (optional) 120 ml, sour cream or Asiago cheese,  Piri Piri sauce (optional)


1. Sort the beans, taking care to remove any small black stones. Place the beans in a large pot and cover with cold water. Bring to a boil, then drain. Cover the beans with fresh water and bring to the boil again. Drain again and set aside.
2. In a large soup pot, heat the oil. Add the onion, garlic and celery. Sauté until the vegetables are limp. Add the salt and pepper, drained black beans, stock, cumin, coriander, oregano, bay leaves, and jalapeño. Let the soup simmer until the beans are soft. Stir in the chopped cilantro.
3. Adjust the salt and pepper to suit your taste. If you like really thick soup, remove 2 cups (480 ml) of the beans, purée them and stir them back into the soup.
4. Garnish with a splash of the tequila and a generous dollop of sour cream or grated cheese. Piri piri is a nice hot finish if you like it extra spicy.

- Caren's advice: If you prefer more substance to your soup and you are not a vegetarian, cube 1/2 lb (225 g) of bacon or pancetta and fry it along with the onion mixture.

Copyright © caren mcsherry

Filed Under: soup, beans, vegetarian, vegetable,

Vegetarian Black Bean Soup

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