Mill City Cooks

Black Bean Soup

By Brenda Langton, spoonriver restaurant

 Serves 6 – 8

  • 2 15 oz. cans  black beans, drained and rinsed, or 3 cups cooked beans (make sure to sort through beans before cooking and remove debris)
  • 4 cups vegetable or chicken stock
  • 4 cloves garlic, chopped
  • 1 onion, diced
  • 1 Tbsp. olive or vegetable oil
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp. salt
  • 1 11 oz. can tomatoes or 2 Tbsp. tomato paste (fresh if in season!)
  • 1 Tbsp. soy sauce

If you are cooking your beans from scratch, book 1 cup in 6 cups water for approximately 1½ hours or until tender. It’s always best to soak them overnight to shorten this time. When beans are cooked, drain.

Sauté onions and garlic in oil until onions are soft.

Add celery, carrots, cumin, cayenne and salt. Sauté until carrots are tender, about 5 minutes.

Combine beans, stock and vegetables in a large soup pot. Add tomatoes or tomato paste and soy sauce.

Adjust seasonings to taste. Simmer 15 minutes.

Serve warm. Garnish with sour cream and cilantro.