Black bean soup is one of Guatemala’s national dishes. It’s served in two different ways: with whole beans giving it texture, or very smooth and creamy. This is a smooth and creamy version.
Serve with toppings of chopped tomato, cilantro, and onion. Grated cheese and a dollop of sour cream (non-dairy, of course!) are also traditional toppings.
- 1 lb black beans, soaked overnight and cooked until tender
- 1 large onion, chopped
- 1 clove garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 3 roma tomatoes, chopped
- 4 cups vegetable or miso broth
- 1 fresh lime, juiced
- Salt to taste
- 2 tomatoes, chopped
- 1/2 cup cilantro, chopped
- 1/2 onion, chopped
In a pot over medium heat, dry sauté onion in for several minutes until translucent and beginning to caramelize. Add garlic and sauté a couple minutes more. Add black beans, chili powder, cumin, tomatoes, and broth.
Bring to a boil, then reduce heat and simmer about 20 minutes. Process with a stick blender or in small batches in a standard blender until smooth, being careful since hot ingredients expand and have a tendency to splatter out of blender.
Return soup to pot and simmer, covered, until ready to serve. If the soup is too thick, add a bit of water or broth. Adjust seasoning with salt if needed, and add lime juice to taste.
Serve with sides of chopped tomato, chopped cilantro, and chopped onion.
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