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This is a family favorite. The recipe is based off of Black Bean Soup in Nourishing Traditions by Sally Fallon (that’s an affiliate link and additional affiliate links may follow).

One thing I love about this soup is that it’s the perfect way to use up the last of the beans. You know how at the end of a pot of beans you sometimes end up with something resembling more of a bean juice with the random bean than anything?

This soup is perfect to stretch those beans into a final meal.

I usually cook my black beans in broth which means that bean juice is a very nourishing bean and broth combination.  Be sure to check out my method for cooking black beans.

While this soup is absolutely delicious, you may notice that it is not overly photogenic. Pureed black beans definitely do not love the camera! Even though it is not lovely to look at, each time I make it we gobble it up. I’ve even made it when my adult daughter has joined us for dinner. She did comment that it wasn’t much to look at but liked it so much she had seconds. I encourage you to give this tasty and frugal dish a try.

Creamy Black Bean Soup


Creamy Black Bean Soup

1 medium onion, diced or 1/4 cup dehydrated onion
2 tablespoons coconut oil, lard or tallow
4 cups cooked beans and bean juice
2 cups broth (any kind) plus additional if needed (or use water)
1/2 cup red wine or kombucha or use more broth
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
Sea salt and black pepper to taste

If dehydrated onion, rehydrate in hot water until plump. Saute onion (fresh or rehydrated) in oil until tender (the fresh will take 5 to 10 minutes but the rehydrated take only a minute or so). Add beans/bean juice, broth, and wine; bring to a boil and skim if needed. Add cumin, oregano, garlic and chili flakes then simmer for 15 minutes. Depending on how much bean juice was originally added you may need to add additional broth to keep it “soupish”. After simmering, puree with a handheld blender (or very carefully puree in a counter top blender in batches). Reheat and add red wine vinegar and additional broth if too thick. We like this to be on the thick side but you can adjust to the consistency you desire.

Serve topped with any or all of the following; sour cream, salsa, shredded cheese, cilantro, or green onions.


What is your favorite recipe for cooking black beans?


You know what is delicious with homemade soup? Homemade bread!


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