Black Bean Soup

Black Bean Soup

This is my husband Thomas’ favorite soup. This recipe (slightly modified) is from the Moosewood Restaurant Cooks at Home cookbook.


  • 10 sun dried tomatoes (not in oil)
  • 1 cup boiling water
  • 1 medium onion, view chopped
  • 4 cloves garlic, pills minced
  • 1 jalapeno chile, see minced (take out seeds)
  • 1 Tbs. olive oil
  • 1 tsp. cumin
  • 1/3 cup water
  • 1 can chopped tomatoes (28 oz), do not drain
  • 2 cans black beans (16 oz each), do not drain
  • chopped fresh cilantro (I use ½ of a bunch)


  1. Soak tomatoes in boiling water. Set aside.
  2. In a soup pot, sauté onions, garlic, and jalapeno in oil, for about 5 minutes. Add cumin, water, and tomatoes. Cover and bring to a boil. Lower heat, and simmer, covered, for 5 minutes.
  3. Add black beans (and their liquid) and the sun dried tomatoes (chopped up), and continue to simmer for 5-10 minutes.
  4. Stir in cilantro, and remove from heat.
  5. Puree half of the soup in a blender or food processor (I have a KitchenAid Hand Blender and puree right in soup pot).
  6. Serve with corn bread or crackers.

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