Black Bean Soup

Across Latin America, black bean soup is a beloved staple of dried beans simmered with cumin, oregano, and a classic sofrito. A bright finish of red wine vinegar lifts the rich, silky bowl.

Serves 4

Estimate for one serving

• 320 cal
• 18g protein
• 52g carbs
• 7g fat
• 14g fiber

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Ingredients

• 1 lb (about 2 cups) dried black beans
• 2 tbsp olive oil
• 1 (finely chopped) large onion
• 1 (finely chopped) green bell pepper
• 2 (finely chopped) celery stalks
• 4 (minced) garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 6 cups chicken or vegetable broth
• 1 (optional, for smoky flavor) smoked ham hock or smoked turkey wing
• 2 tbsp red wine vinegar
• 1 tsp (or to taste) salt
• 1/2 tsp black pepper
• 2 cups (for serving) cooked white rice
• 1/2 (finely chopped, for garnish) red onion
• 1 (cut into wedges, for serving) fresh lime
• 1/4 cup (chopped, for garnish) fresh cilantro

Instructions

1. 1Sort and rinse the dried black beans under cold water, removing any debris. Soak them overnight in a large bowl covered with 3 inches of water, or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour.
2. 2Drain and rinse the soaked beans. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. 3Add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
4. 4Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
5. 5Add the drained black beans, bay leaves, broth, and the optional smoked ham hock or turkey wing. Bring to a boil, then reduce heat to low.
6. 6Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are very tender. If using a ham hock, remove it after cooking, shred any meat, and return it to the pot. Discard the bone and bay leaves.
7. 7Using an immersion blender, partially blend the soup to thicken it while leaving some whole beans for texture. Alternatively, mash some beans against the side of the pot with a wooden spoon.
8. 8Stir in the red wine vinegar, salt, and black pepper. Taste and adjust seasoning if needed. Simmer for another 5 minutes.
9. 9Ladle the hot soup into bowls. Serve each bowl with a scoop of cooked white rice in the center or on the side.
10. 10Garnish with chopped red onion, fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.