Black Bean Soup


Textured black bean soup with lemon and cumin.


2 cups dry black beans

4 cups water for soaking beans

1 large onion, chopped

1 garlic clove, crushed

1 bay leaf

1/2 tsp. cumin powder

4 drops Tabasco sauce*

8 cups water

fresh lemon, washed and thinly sliced

Soak beans in 4 cups of water overnight or for at least three hours.

Drain the beans and put them in a large soup pot with the onion, garlic, bay leaf, cumin, Tabasco sauce and 8 cups of water.

Simmer soup mixture over low heat for 3 hours, stirring occasionally to prevent beans from sticking to the bottom of the pan.

After 3 hours, remove 4 cups of the soup and puree in a blender; do in smaller batches, if necessary, being careful of the hot liquid.

Return pureed soup to soup pot, leaving remaining beans whole.

Add more water if the soup is too thick to serve.

Garnish individual servings with a slice of lemon—don’t skip this!

It brings out the best in the soup’s flavors.