A simple Black Bean soup to warm the soul.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CHEF

Liv

CUISINE

Puerto Rican Influence

DIFFICULITY

Easy / Beginner

SOCIAL

Okay, let’s face it. I’m a sucker for the quickest, easiest lunches out there. This took maybe ten minutes without counting cooking the black beans. If you use canned beans, you’re set with an easy soup in fifteen minutes. Whew. So nice. I’m on my own for two months and, let me tell you, I don’t know how to cook for one person. I know how to cook for four. So, this black bean soup made enough servings for the next three weeks (eating two servings a week.) Let’s break it down.

The Image Gallery

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what this black bean soup is supposed to look like.

Important Details

I don’t have anything in particular to say about the black bean soup other than, if you’re going to make fried bananas on the side, make sure not to burn yourself with the butter/coconut oil combination when you flip the bananas because it’s truly evil and I still have a scar on my wrist.

Black Bean Soup For Chilly Days

A simple soup to warm the soul.

STARTING GUIDE

  • Cuisine: Puerto Rican

  • Prep Time: 5 mins

  • Cooking Time: 10 mins

  • Total Time: 15 mins

  • Servings: 8

  • Calories: 432

  • Fat: 27.3g

  • Carbs: 45.4g

  • Protein: 11.5g

INGREDIENTS
  • 1 Onion (red or white), diced
  • 2-3 Cloves of Garlic, minced
  • 2 Tablespoons Olive Oil
  • 2 Tomatoes, chopped roughly

  • 1 Medium Carrot, shredded small

  • 1/2 Teaspoon Cumin

  • 1/2 Teaspoon Paprika

  • 1/4 Teaspoon Cayenne

  • 1/4 Teaspoon Tumeric

  • Salt and Pepper to taste

  • 2 Cans Black Beans

GUIDE / INSTRUCTIONS

  • In a medium saucepan add the 2 Tablespoons of Olive Oil.

  • Add the chopped onions to the pan and sauté until soft.

  • While the onions cook, mince the garlic and dice the tomatoes. Add them to the pan as well.
  • Grate the carrot and stir it into the pan.

  • After, add the spices and mix thoroughly.

  • Add the black beans. If they’re home cooked add in the bean water. If you’re using canned, add some water until just above the beans and veggies.

  • Simmer for a few minutes until everything is hot and soft. Enjoy!
NOTES

You can make this with any beans, not just black beans (they’re just what I had on hand).

If you want it to taste more Puerto Rican, you can omit the bean water or water. This will make it more pasty.

Also, definitely make sure to make some bananas with this.

Share this recipe

Subscribe to get new recipes, art, and updates!

We won’t spam you. Pinky promise.