I made a huge batch of this and ate it for the entire week after New Years. It was delicious, healthful, filling and HIGHLY addictive. I decided to make my own after being on a pretty serious black bean soup kick where I was spending almost seven dollars per day at Whole Foods buying their black bean soup. So I planned Mexican night and put black bean soup and Chicken Mole on the menu. Never made it to the Mole, but the soup was outstanding. This had an accidental addition of tomatillos which were intended to be used in the Mole (hence why the Mole did not happen).

I topped mine with a little grilled chicken, avocado, cilantro, green onions, fresh chopped cherry tomatoes and lime juice. Later I mixed it with previously cooked brown rice that needed to be used as well. Feel free to add cheddar cheese or queso fresca or sour cream to the garnish list if you like – I have to avoid the dairy.

Note: Adding the brown rice into the soup acts a thickener and will fortify you if this is your only meal.

Black Bean Soup

Serves 6-8

Three to Four cans of Black Beans, all liquid retained

Four Carrots, roughly diced

One large white onion, roughly diced

Seven cloves of garlic, roughly chopped

Three celery ribs, roughly diced

Three tomatillos, husked, rinsed and roasted

A couple of pieces leftover ham (can omit – I used the rest from Christmas)

Three to four cups chicken or veggies broth 

Two chipotle peppers in adobo and a couple of tablespoons of the sauce

Cup of Brown Rice (optional – I had some on hand)

Array of spices to taste: Shallot salt; cayenne; cumin; garlic; Peruvian Chile Lime seasoning

In a large dutch oven, saute carrots, onions, garlic, celery, and a pinch of salt in a bit of olive oil until they are sweating. Add ham, broth, black beans and their juice and reduce heat to a simmer. Add roasted tomatillos, peppers and some of the seasoning (just add a little bit and then add according to taste later). Add rice and finish seasoning. Let simmer for about thirty minutes. Either use an emulsifier or a blender to process the soup (you can leave it has chunky or make as smooth as you wish). Squeeze a bit of lime juice to taste and enjoy!

Top soup with desired herbs and garnish, my favorites include: grilled and shredded chicken, cherry tomato halves, avocado slices, green onion and cilantro. Other options are sour cream or cheese, mango salsa, red onion, pico, or toasted pepita seeds.