Maria is a master of public health and a master gardener. She and her husband, known as The Gardener & The Cook, live in coastal Alabama.
Black bean soup has become one of our favorite soups to make, especially in cold weather. It is thick and creamy, warm and hearty. This recipe took some trial and error, but it's done now.
What's really great about this recipe? You can make it as spicy as you want — or not. Some people like to leave the beans whole. We prefer the soup to be smooth and creamy, so I cook the beans until they are soft, then puree them in my Ninja blender.
Combine this creamy soup with a salad and some tasty bread, and you have a delicious meal. Comfort food, coming right up!
- 1 bag dried black beans
- Carrots, chopped into tiny pieces (I used the food processor or blender.)
- Ham, diced into tiny pieces (I buy it already diced.)
Seasonings (amounts are to your taste):
- Chili powder
- Pepper (black or white pepper)
- Garlic powder
- Stevia (sugar can be used)
- Frank’s Hot Sauce (or your favorite brand)
- Balsamic vinegar
Is the Soup Too Thin and Watery?
If a thickener is needed, I suggest arrowroot. It will clump the same way flour does, but dissolves much more quickly. Also, it can be dissolved in a few tablespoons of water, then added to the soup.
Arrowroot is usually sold with spices at most grocery stores.
- Rinse the beans well in a colander.
- In a large pot of water, bring the beans to a boil.
- Pour off that water (I pour the beans back into a colander.)
- Return the beans to the soup pot with fresh water, and boil the beans until they are soft.
- Transfer the cooked beans and some of the liquid to a blender or food processor, and blend until you have a creamy mixture.
- Return the mixture to the soup pot, and add spices gradually until the desired flavor is reached.
- Add carrots and ham. Continue to cook on low heat until you’re ready to eat, stirring occasionally to prevent it from sticking to the bottom of the pot.
How to Reduce Gas Associated With Beans
To reduce the gas-causing component of the beans, follow steps two through four in the instructions. This will help considerably. It will also enhance the flavor of the soup.
Follow this process when cooking any type of dried beans. I always wondered why my mom’s black-eyed peas tasted funny. I believe this makes all the difference.
No Matter How Tempting, Don't Do It
I include this important safety precaution in all my soup and chili recipes. It’s that important.
After cooking a large pot of soup or any other food, it can be tempting to put the whole pot into the fridge. Be sure to separate large quantities of hot foods into smaller containers before storing them in your fridge or freezer.
Don’t do it! With such large amounts, the portion in the center of the pot does not cool off fast enough and will allow bacteria to grow, ruining the entire pot that could have fed your family for several days.
© 2021 MariaMontgomery