Black Bean Soup with Salsa Verde

Black Bean Soup with Salsa Verde

Fiesta in a Bowl
Black Bean Soup with Salsa Verde

This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors. 

With only 4 ingredients (tomatillos, jalapeños, salt, and water) –  our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame. 

Black Bean Soup with Salsa Verde Recipe

Black Bean Soup with Salsa Verde

Black Bean Soup

Ingredients

  • 1 lb. dried black beans
  • 3 T. olive oil
  • 1 large white onion, diced
  • 2 t. coriander seeds, toasted, ground in mortar with pestle
  • 2 t. ground cumin
  • 2 t. mexican oregano, dried
  • 1/3 c. salsa verde or to taste
  • juice from 1 lime
  • salt and pepper to taste

Black Bean Soup with Salsa Verde

Method

Inspect the beans for any debris. Rinse well, then soak in filtered water for 4 to 6 hours. Drain and rinse again.

Heat olive oil in a soup pot. Add onion and sauté until softened. Add coriander, cumin, and oregano. Stir and cook to release their aromas. Then add the beans and enough filtered water to cover by one inch.

Bring to a boil, then turn down the heat and simmer partially covered for 1 to 1 1/2 hours, stirring occasionally, until the beans are tender. Add a bit more water if needed. Use an immersion blend to blend to a coarse purée texture. 

Stir in salsa verde, lime juice, salt and pepper to taste. 

Black Bean Soup with Salsa Verde

Garnish

  • quick pickled red onion
  • garlic crema
  • sliced jalapeno
  • sliced cherry tomato
  • cilantro
  • salsa verde
  • sliced limes

Pickled Red Onion: Thinly slice one-half of a red onion, place onion rings in a shallow bowl. Sprinkle with a tablespoon of sugar and a half tablespoon of kosher salt. Pour cider vinegar over the onion to submerge. Let sit at room temperature while the soup simmers. 

Garlic Crema: To make garlic crema, stir sour cream with a bit of water to loosen then add minced garlic and salt to taste. Refrigerate until ready to use.

Black Bean Soup with Salsa Verde

To Serve

Ladle black bean soup into shallow bowls. Go crazy with garnishes. Add more salsa verde for a spicier version. Blue corn chips make a great crunchy accompaniment. So does a cold beer with lime.

Bowls and plates from Williams Sonoma.

More Soup Garnish For Fall

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Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill

2 thoughts on “Black Bean Soup with Salsa Verde”

  1. What a perfect dish for this chilly Autumn weather we’re experiencing here in NE Texas! This recipe looks healthy and easy to make and easy on a budget. I like the idea of the pickled red onion and salsa verde to brighten it up. Thanks Lori for these beautiful photos!

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