Velvet Black Bean Soup

Velvet Black Bean Soup

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 1 tablespoon oregano
  • 1 large bay leaf
  • 3 15-ounce cans of black beans, rinsed and drained. Or 1 1/2 cups dried beans, soaked in plenty of water overnight.
  • 4 cups vegetable stock or water
  • 1 teaspoon salt
  • lt and fresh ground pepper to taste
  • Fresh lime and cilantro for garnish


Heat a 4- to 6-quart pot and add olive oil. Add onions and sauté for about 2 minutes until beginning to soften. Add garlic and allow to sauté another minute. Add peppers and oregano and allow the vegetable mix to cook in the oil for 5 minutes more.

If using canned beans: Add bay leaf, beans and 4 cups of stock. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Remove bay leaf and purée in a blender or food processor until smooth. Add salt and pepper and taste for seasoning.

If using dried beans: Remove from soaking liquid and rinse. Add to onion pepper mixture, along with 4 cups stock. Bring to a boil, reduce heat cover and simmer 1 to 1 1/2 hours. Or, pressure cook for 6 to 8 minutes. Purée soup in a blender or food processor and add salt and pepper to taste. If soup is too thick, add a bit of water to thin it.

Serve with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.

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