Smoky Black Bean Soup

Smoky Black Bean Soup

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  • Each serving
  • 260 cal
  • 5g fat (0g sat)
  • 0mg chol
  • 410mg sodium
  • 42g carb
  • 15g fiber
  • 11g sugars
  • 13g protein


  • 1 pound dried black beans (2 cups)
  • 2 tablespoons high-heat oil
  • 2 onions, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 ribs celery, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 4 cups water
  • 2 cups brewed coffee
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 6 tablespoons sour cream or plain Greek yogurt (optional)
  • Chopped fresh cilantro


Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. Drain.

Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup onions, bell peppers, celery, jalapeño and garlic and cook, stirring frequently, until vegetables begin to brown, 5 to 8 minutes. Add cumin and cook, stirring, for 1 minute. Add beans, water, coffee and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until beans are very tender, about 1 1/2 hours. Remove bay leaf. Stir in salt.

Let cool slightly then pureé about half the soup in a blender or food processor until fairly smooth, using caution if the soup is hot. Return the pureéd soup to the pot and heat through. Serve garnished with reserved chopped onions, a dollop of sour cream and cilantro.

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