Black Bean Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1yellow onion, diced
• 1carrot, diced
• 1celery stick, diced
• 6 clovesgarlic, finely chopped
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 10 ml (2 teaspoons)oregano
• 15 ml (1 tablespoon)sweet smoked paprika
• 30 ml (2 tablespoons)sherry vinegar or red wine vinegar
• 1.2 litres (5 cups)roasted chicken stock
• 454 g (1 pound)cooked black beans
• to tastekosher salt
• to tastefreshly ground black pepper
• to tastefresh coriander, chopped
• to tasteFresno chilli, thinly sliced
• 2 to 3spring onions, thinly sliced (green part only)

Instructions

1. 1

   Soften the vegetables

   Set the Dream Cooker to Sauté/Sear on Medium and heat the olive oil with the lid open. Add the onion, carrot and celery; stir and cook until softened. Add the garlic, cumin, coriander, oregano and paprika, season with salt and pepper, and cook until the vegetables are slightly browned.

2. 2

   Deglaze the pot

   Stir in the vinegar, scraping the bottom of the pot to loosen the browned bits. Use a silicone or wooden utensil.

3. 3

   Add stock and beans

   Pour in the stock and bring it to a boil, then add the cooked black beans.

4. 4

   Slow cook the soup

   Switch the Dream Cooker to Slow Cook on Low, close the lid and cook for 30 to 40 minutes, until the beans are tender.

5. 5

   Blend until smooth

   When cooking is complete, carefully remove the inner cooking pot. Blend the soup in batches in a vented blender until smooth. If it is too thick, add a little more stock, then taste and adjust the seasoning.

6. 6

   Garnish and serve

   Ladle the soup into bowls and garnish with chopped coriander, sliced Fresno chilli and spring onion.

What is black bean soup?

Black bean soup is a hearty bowl of beans simmered with vegetables and seasonings; versions are popular across Latin America and the Caribbean, with plenty of regional variation. This recipe builds flavour with smoked paprika, cumin, coriander and a splash of vinegar.

Here, cooked beans simmer in roasted chicken stock before the soup is blended smooth. Fresh coriander, chilli and spring onion give each serving a bright, crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 8g protein, 24g carbs, 5g fat.

The black beans provide most of the carbohydrates, fibre and plant protein, while the olive oil contributes much of the fat. Vegetables add some carbohydrates, and the chicken stock contributes protein and sodium. Serve with a green salad or extra non-starchy vegetables for a more balanced plate.

Build flavour in the pot

Vegetable base: Onion, carrot and celery soften first in olive oil, giving the soup a savoury foundation. Let them cook until tender before adding the aromatics.

Spices: Garlic and the dried seasonings go in after the vegetables, where brief cooking helps release their aroma. Watch closely so the garlic and paprika do not scorch.

Why the vinegar matters

Deglazing: Vinegar loosens the browned bits left on the pot after the vegetables and spices cook. Scrape the bottom as you stir so those flavours go into the soup.

Balance: Its acidity also offsets the beans’ earthy, creamy character. Add it at the point specified rather than waiting until the end.

Watch the simmer

Gentle heat: The recipe calls for 30 to 40 minutes on Low in the Dream Cooker. Check that the beans are tender before blending; the cooking time can vary depending on how soft they were to begin with.

Stock level: The stock should make the mixture easy to stir and simmer. Keep a little extra stock available to loosen the soup after blending if needed.

Blend safely

Small batches: Hot soup expands when blended, so work in batches and use a vented blender as directed. Avoid filling the jug to the top.

Smooth finish: Blend each batch until no whole beans remain, then combine and adjust the texture with stock if it is thicker than you like.

Finish with fresh toppings

Herbs and chilli: Coriander and thinly sliced Fresno chilli add freshness and a little heat. Use less chilli or leave it off if you prefer a milder bowl.

Serving idea: Pair the soup with crusty bread or a simple green salad. Add the spring onion just before serving so it keeps its fresh bite.

Recipe notes & tips

• Dice the onion, carrot and celery to a similar size so they soften at roughly the same pace.
• Stir often while the vegetables and spices cook to help prevent sticking or scorching.
• Use a wooden or silicone utensil when scraping the pot after adding the vinegar.
• Blend the hot soup in small batches in a vented blender.
• Add extra stock gradually after blending to reach your preferred consistency.
• Taste the soup after blending and adjust the salt and pepper before serving.

Variations

• Make it vegetarian: Use vegetable stock in place of chicken stock.
• Add citrus: Finish each bowl with a squeeze of lime for a brighter flavour.
• Adjust the heat: Use less Fresno chilli or omit it for a milder soup.
• Keep it chunky: Blend only part of the soup, then stir it back into the pot.
• Add a creamy topping: Finish bowls with a spoonful of sour cream or plain yoghurt.

Common mistakes to avoid

• Scorching the garlic: Add it with the spices after the vegetables soften and stir frequently.
• Skipping the scrape: Stir and scrape the pot after adding vinegar so the browned bits loosen.
• Overfilling the blender: Blend the hot soup in batches to leave room for movement.
• Using an unvented blender: Follow the recipe’s vented-blender instruction when blending hot soup.
• Making it too thick: Stir in extra stock a little at a time after blending.
• Serving without tasting: Check the seasoning after blending and adjust before ladling into bowls.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and add a splash of stock or water if the soup has thickened; add fresh garnishes when serving.

Frequently asked questions