• Share

Creamy Black Bean Soup

The temperature is dipping, the frost is creeping up the vines, and it's nearly impossible to avoid the siren call of a hot, creamy soup. But giving in doesn't have to mean giving up on healthy eating. Next time temptation grabs a hold of you, make this spicy, creamy, vegetarian black bean soup to stop it in its tracks.

In Latin America, beans are a culinary treasure, appearing alongside fluffy white rice, in rich stews, tucked inside tacos, in main dishes and sides, and sometimes, even dessert. In my country, Argentina, the consumption of beans is infrequent, but I remember sinking my teeth into these black jewels while trying feijoda in Brazil. Now, I use beans often and love to incorporate them into my dishes. They are a good source of carbohydrates, protein, vitamins, minerals, and fiber, they have a low fat content and no cholesterol, and instantly make any meal feel like comfort food.

For this dish, I wanted to create a healthy but hearty alternative for a cream soup. To thicken the base, I added starchy potatoes and to turn up the flavor, I added a spice profile. If a little bit of heat sends you running for the milk jug, of course, omit the peppers and season accordingly) Then I finished it off with fresh cilantro and a dollop of sour cream - Latin style.

Creamy Black Bean Soup

  • 1 red onion
  • 2 shallot
  • 1 green onion, white part only
  • 2 cloves garlic
  • 1/2 red pepper
  • 1/4 chile jalapeño
  • 2 tablespoons olive oil
  • 4 cups organic chicken stock
  • 1 medium potato, cubed
  • 2 pounds plus 1 cup black beans, cooked
  • 1/2 teaspoon chili garlic sauce
  • salt and fresh black pepper, to taste
  • chile pepper, to taste
  • cilantro, avocado, and sour cream, for garnish

Get the full recipe.

Leave a comment