Black Bean Garlic Soup

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Black Bean Garlic Soup

James Chantler Brown
Garlic is never far away from virtually every recipe I make. This Black Bean & Garlic Soup is no exception.
As you read more of our recipes, you’ll find that one of our tried and true methods to enhancing flavor and boosting quality, is that most of our soups are made with a very simple, but worthwhile homemade stock. This is not at all complicated, takes just a few minutes of active time and is well worth the extra effort.
Very often you will see that we incorporate dried ingredients that are sautéed with fresh ingredients before bringing everything to a fine simmer. The goal is to build flavor with very simple methods. This soup comes together in under an hour, but as we know with all soups, letting it simmer for longer periods of time makes it even better.
Print Recipe
Total Time 1 hour
Course Soup
Servings 4

Ingredients
  

FOR THE SOUP BASE (STOCK)

  • 1 cup dried mushrooms like porcini portobello or shiitake
  • 1 cup dried chilies. For bigger flavor we like to use dried passialla as they impart a delicious smokey flavor
  • 2-3 cloves whole peeled garlic
  • 1 onion rough chopped
  • 1 carrot rough chopped
  • extra virgin olive oil (EVOO)

FOR THE SOUP

  • 2 cans black beans Use your favorite brand
  • 1 onion
  • 4-6 cloves garlic diced
  • 1 cup cherry or pear tomatoes left whole
  • 4 tbsp chili powder
  • 2 tbsp dried oregano
  • 3 tbps ground cumin if you have cumin seeds, take the extra step to toast them in a dry and and then grind to powder. Worth it!
  • salt to taste
  • liquid from soup stock above
  • blended stock

FOR THE JALAPEÑO INFUSED YOGURT EVOO CUMIN DRIZZLE

  • 1/2 cup good Greek yogurt make sure it’s a brand that has all of the health probiotics
  • 1 tbsp cumin
  • 1 lime fresh squeezed, more/less depending on taste and juiciness of your lime
  • 1 jalapeño fresh charred, seeds removed after charring and fine chop
  • salt to taste
  • 1/4 cup EVOO adjust as desired

Instructions
 

  • Put all ingredients into a pot
  • Simmer for an hour or more
  • If you have time, you can saute the onions, garlic and tomatoes to bring out more robust flavors, before adding the remaining ingredients and simmering.