Vegetarian Black Bean Soup

Total Time:
6 hr 25 min
25 min
6 hr

6 servings


On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.

Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

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    This is similar to one of my recipes. Along with cumin, I add corn, coriander, chili powder, red pepper to my veggie Black Bean Soup and some vegetable or chicken stock. Top it off with a dollop of sour cream and a slice of cornbread and you're in Black Bean Soup heaven!
    I added soup mix to the water while the beans were cooking so they'd soak up the salt of the mix. I tasted a bean; it had softened WELL before the time I had expected it to. Then I added the other spices & 3 small bay leaves. My father used to make black bean soup & I remember the bay leaves added a nice flavor, so I didn't want to leave it out. I added the onion, celery, garlic, & I didn't have fresh carrots so I picked out a cup of carrots from my frozen veggie mix, same thing. I remember dad's soup being thick too, and I'm sure he'd added cornstarch. I added flour. I boiled the whole concoction for about 10 minutes so the flour would dissolve. I should have done a separate roux with a little non-flavored oil and added it in. I will do this next time. I do believe the soup will taste just as good as it smells! We're excited. This recipe is a good BASIS for creating your own soup that you can enjoy throughout the winter.
    I added potatoes and 1/4 C. home-made tomato sauce, and no sherry. 
    I also used less beans, more carrots and celery..
    I added kombu seaweed to the beans, garlic with the onions, a lot more cumin than the recipe called for, and some coriander. Still, bland. Only the addition of some red cooking wine (substituted for sherry) at the last minute perked it up a bit.

    At least, it was easy, and took only a few ingredients.


    I used vegetable broth instead of the salt. I also added fresh cilantro. I served the soup with diced red onion. I did not have sherry on hand, so I omitted it.
    I can't believe anyone liked this soup. Unless key ingredients are missing this recipe is awful. It has absolutely no flavor. I used all the best and freshest ingredients including a good sherry but to no avail. I've had really GREAT black bean soup in restaurants and this is definitely not one of them.
    Easy to make and delicious!
    I've done this but without the sherry! It's so good that every time my husband sees me doing nothing in the kitchen, he asks me to do this!
    I made this because we had the ingredients onhand without having to make an extra trip to the grocery. Wonderfully delicious!
    It's a good soup, but I'm not crazy about it. It seemed to be missing something.

    Since the sherry is such a critical flavor, I'd recommend getting one that you'd drink yourself, and not the cheapest one you can find.

    My guy did go for seconds though!
    i used canned beans because i wanted to make it a quick and easy meal. probally would of had more flavor if i did it the long way.
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    Black Bean Soup

    Recipe courtesy of Melissa d'Arabian