Recipe For Bean Soup

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Black Bean Soup

Black Bean Soup


Makes 4 to 6 servings

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 medium carrots, finely chopped
  • 1 small green bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth or water
  • 41/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground cayenne
  • 2 tablespoons minced fresh parsley, for garnish
  • 1/3 cup dry sherry


  1. In a large soup pot, heat the oil over medium heat
  2. Add the onion, celery, carrots, bell pepper and garlic
  3. Cover and cook until tender, stirring occasionally, about 10 minutes
  4. Add the broth, beans, thyme, salt and cayenne
  5. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes
  6. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
  7. Reheat if necessary
  8. Ladle the soup into bowls and garnish with parsley
  9. Serve accompanied by the sherry

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