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.
If you don’t want to cook the beans from scratch, use three 15-ounce cans, drained and rinsed.
Black Bean Soup
- 1 lb black beans soaked overnight and cooked until tender
- 1 onion chopped
- 1 clove garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 3 roma tomatoes chopped
- 4 cups vegetable broth
- 1 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.
Did you make this recipe? Please rate and review, which helps others find the recipe.
Post your photo to Instagram and tag @singingvegan and hashtag #singingvegan.
Share this post!