Recipe Du Jour: Black Bean Soup

6903389797_9f9a7d38af_oSo as part of my real food lessons from GNOWFGLINS, I recently learned to soak and cook dry beans.  Most of the time when a recipe called for beans, I used canned beans.  They were convenient, but I’ve known for a while that cooking from dry beans is healthier (fewer preservatives, and reduces gas) and cheaper.  I think I overcooked them a little because I used a slow-cooker for the actual cooking, but that’s something to experiment with.  (Also, if you want to try this, make sure not to use a slow-cooker on kidney beans.  They have a toxin that needs to be boiled out, so only cook them in a stock pot or pressure cooker.)

In any case, I cooked a whole pound of dry black beans, and I needed something to use them in.  What better than my black bean soup?  It also gives me a chance to test out my new immersion blender.


  • 2 (14.5 oz) cans black beans (or equivalent amount cooked)
  • 1 (8 oz) can Spanish style tomato sauce
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp gr. cumin
  • 3 cups chicken (or veggie) broth


Heat all ingredients together in a pot.  When hot, use immersion blender to halfway puree the soup.  Don’t puree completely; you want to be able to see some whole beans still.  (If you don’t have an immersion blender, ladle about half the soup into a blender.  Blend, and then add back to the pot.  Be careful when pureeing hot liquids!)  Serve with a nice crusty bread, my favorite is sourdough.


This soup is something that would be great in a bread bowl.  It comes together really quickly and makes for an easy weeknight meal.  Watch out though, it can be a bit spicy.  The image above I was testing my new blender, and so I pureed the soup a bit too much.  The completely pureed soup is best as a dip and definitely needs bread.  Personally, the texture is better with some whole beans still left.