Natasha’s Cafe Black Bean Soup is the ultimate comfort food that proves vegetarian dishes can be incredibly satisfying and flavorful. This hearty soup combines tender black beans with a medley of fresh vegetables and aromatic herbs to create a rich, nourishing bowl that’s perfect for cold days or anytime you crave wholesome comfort food.
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Why This Recipe Works
This recipe creates restaurant-quality black bean soup by using traditional cooking methods that maximize flavor development. Soaking the beans overnight ensures even cooking and better texture, while simmering them allows their natural starches to thicken the soup naturally. Sautéing the aromatics separately before adding them to the pot develops deeper flavors through caramelization. The careful balance of vegetables provides both nutrition and texture variety, while the herb blend creates complexity without overwhelming the natural bean flavor.
Ingredients
- Fresh oregano – Provides Mediterranean-inspired herbal complexity
- Dry black beans – Provide the protein-rich base with deep, earthy flavor
- Water – Creates the cooking liquid and soup base
- Carrots – Add natural sweetness and vibrant color to the soup
- Celery stalks – Contribute aromatic base flavor and satisfying texture
- Yellow onion – Forms the flavor foundation with sweet, savory depth
- Green bell peppers – Add fresh crunch and mild pepper flavor
- Fresh tomatoes – Provide acidity and richness when blanched and skinned
- Fresh garlic – Delivers aromatic pungency that enhances all other flavors
- Red wine vinegar – Brightens flavors and balances the richness of beans
- Fresh basil – Adds sweet, aromatic herb notes that complement tomatoes
- Fresh thyme – Contributes an earthy, subtle herb flavor
Step-by-Step Instructions
To Prepare the Black Beans:
- Soak beans overnight: Place dried black beans in large bowl and cover with plenty of water. Soak overnight or at least 8 hours.
- Cook the beans: Rinse soaked beans and place in large pot. Cover with 1 quart fresh water and cook over medium heat until tender, about 1-1.5 hours.
- Maintain water level: Add water as needed during cooking to maintain proper liquid level for soup consistency.
To Build the Soup:
- Add vegetables: When beans are tender, add sliced carrots, celery, and red wine vinegar to the pot.
- Sauté aromatics: In a wok or large skillet, sauté chopped onions, sliced green peppers, and crushed garlic until browned and caramelized.
- Combine ingredients: Add sautéed vegetables to the bean pot along with blanched, skinned, and chopped tomatoes.
- Simmer until tender: Continue cooking until carrots are tender and all flavors have melded, about 20-30 minutes.
- Season to perfection: Add salt, pepper, basil, thyme, and oregano to taste. Adjust seasonings as needed.
- Serve: Ladle into bowls and garnish with a dollop of sour cream.
Chef’s Notes
Blanching and skinning the tomatoes may seem like extra work, but it creates a much smoother, more refined soup texture. The skins can be bitter and create an unpleasant texture in the finished soup. Take time to properly brown the aromatics as this step builds crucial flavor depth.
Storage & Reheating Instructions
- Refrigerator Storage: Store leftover soup in airtight containers for up to 5 days. Flavors continue to develop and improve over time.
- Reheating Method: Reheat gently on the stovetop over medium heat, stirring occasionally. Add water or vegetable broth if the soup becomes too thick. Microwave individual portions for 2-3 minutes.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can’t get enough soup? Be sure to try some of these delicious soup recipes.
Don Pablo’s Tortilla Soup
Full Moon Cafe Tortilla Soup
Chili’s Black Beans
Natasha’s Cafe Black Bean Soup Hearty Vegetarian Recipe
Ingredients
- 4 cups dry black beans
- 8 cups water
- 2 sliced carrots
- 4 sliced celery stalks
- 2 cups chopped onion
- 2 sliced green bell peppers
- 4 tomatoes blanched, skinned and chopped
- 2 tablespoons crushed garlic
- 1 teaspoon red wine vinegar
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
Instructions
- Soak dried black beans in water overnight, rinse and cover with 1 quart of water in large pot or kettle. Cook over medium heat until tender. Add water as needed to maintain 1o water level. Add sliced carrots, celery and vinegar (optional). Saute onions and green peppers and garlic in wok until browned. Add to pot. Add tomatoes and cook until carrots are tender. Add salt, pepper and spices to taste. Garnish with a dab of sour cream.
This was a great way to serve up Black Beans. Thank you.
This was wonderful! I usually add corn to my black bean soup so I added it to this one as well. It just adds a little sweetness.