As with all soups, put some effort in on the toppings and the result will be more beautiful and enjoyable. In the photo are pickled jalapeños, sour cream, a small spoonful of salsa, cilantro leaves (and blossoms) from the garden, and wedges of cheese quesadilla. Another good creamy option is a spoonful of chipotle vegenaise from Follow Your Heart, a condiment that took me by surprise—good surprise—when my friend Kris used it in her guacamole.
Recipe adapted from Roberto Martin’s “Black Bean Soup with Pico de Gallo” from his book Vegan Cooking for Carnivores. This book was a favorite from my days teaching at the Cancer Support Community in Bozeman, especially when served with baked sweet potato fries (which made it into the Fall 2022 Edible Bozeman)!
From the RiPE archives, December 22, 2014.
Black Bean Soup
adapted from Roberto Martin's Vegan Cooking for Carnivores
Ingredients
- 1 tablespoon olive oil
- 1 white onion, diced small
- 2 cloves garlic minced and mashed with ½ teaspoon salt
- 1 tablespoon cumin (whole seeds or ground) Burlap & Barrel Wild Mountain Cumin
- 1 teaspoon dried oregano
- 4 cups cooked black beans, drained or two 15-ounce cans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, drained or half a Pomi box (26 ounce), drained
- 4 cups broth made with 2 cubes of Rapunzel or Edward & Sons low sodium vegetable bouillon
Toppings: sour cream, pickled or fresh jalapeño slices, cilantro leaves, pico di gallo salsa, lime wedges
Serve with: cheese quesadilla, tortilla chips, or sweet potato fries
Instructions
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Heat oil in soup pot over medium heat. Add the onion and cook until softened, about 5 minutes. If using whole cumin, add it and toast for a minute or two, then add the garlic mash, ground cumin (if using), and oregano and cook for another couple minutes.
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Add the drained beans, tomatoes, and broth. Bring to boil, reduce heat to low and simmer partially covered for 20–30 minutes. Purée half or all depending on the consistency you prefer, then ladle into warm bowls and add toppings.
