Black Bean Soup

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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2 stalks celery, chopped

1 carrot, chopped

1 onion, chopped

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon celery seeds

3 cloves garlic, minced

2 cups cooked black beans (or one 15-ounce can, drained and rinsed)

1 tablespoon vegetarian or chicken bouillon base

1 bay leaf

1 (14-ounce) can diced tomatoes

Kosher salt and freshly ground pepper

Serving suggestion: Cubano Sandwiches, recipe follows


  1. Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
  2. Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
  3. Serve with Cubano Sandwiches.

Cubano Sandwiches:

  1. Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.