Black Bean Soup


  • 1.5c dried black beans
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 5 c water

  • 4 Tbsp olive oil
  • 2 medium yellow onion, diced
  • 1 medium sweet potato, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 1 Tbsp ground cumin
  • 1 teaspoon chili powder
  • 2 cups vegetable stock
  • 1 Tbsp molasses
  • 1 red bell pepper
  • 1T grapeseed/olive oil
  • 1/2c diced "ham"
  • liquid hickory smoke
  • 3 to 4 Tbsp lime juice (can substitute lemon juice)
  • Salt


  • Chopped fresh cilantro
  • Sour cream


  1. Soak beans in water for 6 hrs/overnight. Drain and rinse.
  2. Place beans in water, add salt and bay leaves, and bring to boil. Reduce to low and simmer for 1-1.5hrs (until beans are soft)
  3. Meanwhile, core and half bell pepper, drizzle with oil, and roast at 425 in oven until blistered.
  4. Drain beans. Add oil to pot, set to medium-high, and sautee onions, carrots, celery, sweet potato, and salt for 10-15 minutes, or until onions are transparent.
  5. Reduce to medium heat, add garlic and spices to the pot, and stir for 5 minutes.
  6. Add broth, beans, and molasses to the pot. Bring to boil and simmer for 10-15 minutes.
  7. Meanwhile, add grapeseed oil to a frying pan and sautee diced "ham" on medium, with several dashes of liquid smoke. Fry until browned.
  8. Blend soup until thick but still salty. Once blended, add ham and lime juice, stir, and season with salt and pepper to taste.
  9. Serve with fresh cilantro, and/or sour cream.


Next time, I would sautee 1-2 red thai chilies with the onions, for a spicy soup. As is, the soup is not even remotely spicy.