Black Bean Soup
Yield: 8-10 servings
  • 2 tbl oil
  • 2 yellow onions, diced
  • 3 carrots, peeled and diced
  • 3 poblano peppers, charred slightly and diced
  • 2-3 cloves garlic, minced
  • 2 tsp oregano
  • 2 tbl chipotle puree, or tomato paste for less heat
  • 1 lb dried black beans*
  • 1 28 oz can diced tomatoes
  • 1 28 oz can crushed tomatoes
  • 6 (ish) cups stock or water (my favorite is always Parmesan Broth)
  • 10 oz chopped kale (I like to use frozen b/c it saves SO much time and I always have it on hand!)
  • zest and juice of two limes
  • salt and pepper
  1. Heat the oil in a large dutch oven over medium heat. Sauté the onions, carrots and poblanos, stirring often, until onion is translucent (5-7 minutes).
  2. Add the garlic, oregano and chipotle puree (or tomato paste) - give everything a stir, season with salt and pepper, then add your beans and liquids.
  3. Bring this to a boil, reduce to a simmer and cook until beans are tender (this will vary depending on if the beans were soaked or simmered beforehand - assume 25min-1hr and just check occasionally for doneness).
  4. When beans are tender, add the kale, allowing the soup to come back to a simmer.
  5. Season with salt and pepper then add the lime zest and juice.
  6. Serve immediately, store in the fridge up to 5 days or freeze up to 6 months.
*I can never remember to soak my beans over night but I am a strong believer in still using dried over canned (especially when they are of the Rancho Gordo variety! I used the Vaquero bean for this recipe but any black bean (or other bean really) will work perfectly.
Recipe by Eat Some Wear Some at