black bean soup


  • 1 1/2 cups dried black beans
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, diced, with seeds for some heat
  • 1 t fresh ginger, diced
  • 1 T cumin
  • 1 t cardamon
  • 1 jewel yam, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 28 oz can crushed tomatoes
  • 2-3 T cider vinegar
  • 1/2 cube Celifbr brand vegetable bouillon dissolved in 1 cup hot water
  • 6 cups water
  • 1/2 t salt (added only after beans have cooked) and black pepper to taste
  • cilantro and fresh lime juice as garnish


Inspect and rinse beans well, then soak in fresh water 4+ hours or overnight. Drain and rinse well. Using large soup pot, saute onion in 2-3 T olive oil for 2-3 minutes, then add diced yam, jalapeno, garlic, ginger, spices, carrots and celery as continue to stir over medium heat. Add tomatoes and soaked then rinsed beans. Lastly add cider vinegar, dissolved bouillon and water. Bring pot to simmer, then reduce heat, and simmer partially covered until beans are soft, about 1 1/2 to 2 hours. Add salt and pepper to taste only after beans have cooked soft. Blend using immersion blender, or cool first then blend in Cuisinart or traditional blender. Serve topped with fresh squeezed lime juice and cilantro. This is a hearty warming soup high in carotene for a cold day, will make your kitchen smell fabulous. Makes 8 dinner sized servings, freezes well.


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