This delicious homemade soup is very simple to make, especially if you use canned beans. Try to find the type that are canned without added sugar and salt, and whatever sort you buy, drain them well and rinse under running water before use.
I used dried beans for this recipe. Dried beans pretty much double in weight when soaked, so from a 500g pack, I ended up with over a kilo of beans - enough to make a lot of soup! I have frozen the soaked, cooked beans before, fairly successfully, but don't keep them in the freezer for too long as they tend to turn mushy when thawed - fine for soups, but maybe not the texture you're looking for in other dishes.
For my first batch of soup I used a very basic recipe with nothing beyond onion and garlic to add savour. I garnished it with a swirl of yogurt and some chopped spring onions (see photo above).
The soup was warming and pleasant, but it lacked interest and kick, so for this version I've spiced it up with harissa, fresh coriander (cilantro) and lime juice. Delectable!
Black Bean Soup Recipe
Ingredients 750g/4 cups cooked black beans (if using dried, see instructions in Method, or else use the drained contents of 3 x 450g cans) 1 large onion, chopped 2 cloves garlic 1 tbsp olive oil 500ml/2 cups hot water or stock juice of 1 lime plain low fat yogurt, harissa (chilli) paste, chopped fresh coriander (cilantro) to garnish Serves 4
Method
To prepare the dried beans, soak 320g/1½ cups of dried beans overnight in plenty of cold water. Drain, rinse well and place in a large pan, cover generously with cold water, bring to a gentle simmer and cook for around 45 minutes until tender. Drain well.
Soften the onion and garlic in the olive oil for 5 minutes.
Add the beans, stir well, and pour over the hot water or stock.
Bring to the boil, reduce heat and simmer for 10 mins. Stir in the lime juice.
Process the soup briefly in a blender or food processor so that some beans break down to thicken the liquid and others remain whole. Thin with more water or stock if you wish.
To serve, top each bowlful with a dollop of plain yogurt topped with ½ tsp harissa (or less, to taste) and a generous scattering of chopped fresh coriander (cilantro).
To get the best results with this black bean soup recipe, it's really important not to omit the garnish, which gives the soup its distinctive aromatic flavor.
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