Creamy Black Bean Soup
Serves: 3-4
  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 3 cups cooked black beans or 2 15-ounce cans, drained and rinsed
  • 1¼ cup vegetable or chicken stock or water
  • 1 Tablespoon freshly squeezed lemon juice
  • Optional toppings: Sour cream, pickled onions, radishes, cilantro, avocado, tortilla chips.
  1. Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring regularly until tender and translucent, about 5 minutes. Add the garlic and continue to sauté for 1 minute.
  2. Add all of the spices, salt, beans and stock. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
  3. Scoop 1 cup of the soup from the pot and place in the blender or food processor. Blend until smooth, then add back to the soup pot and combine well. Stir in lemon juice. Add a little more stock or water if soup is too thick.
  4. Serve in bowls topped with a dollop of sour cream, if desired.
Recipe by Pamela Salzman at