Black Bean Soup by Chef Stef

Black Bean Soup  Serves  8 - 10 


1 medium onion, diced

 3 carrots diced

 3 stalks celery diced

 1 cup water

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

3 red or white potatoes, peeled & diced

3 cans (15 ounces each) organic black beans, drained but not rinsed

1 can organic diced tomatoes

3 - 4 cups vegetable stock

½ cup rough chopped fresh cilantro

½ cup rough chopped fresh parsley

 2 cups fresh spinach, washed and cut into small pieces

 Sea salt to taste

 Ground black pepper to taste

Chunks of fresh avocado & fresh lime wedges, for garnish (optional)



In a heavy-bottomed pot add onion, carrot, celery & enough water to cover the bottom of the pot. Bring water to boil, lower to medium. Cook for approx. 3-5 minutes until vegetables start to soften & are fragrant. Stir in chili powder, cumin and garlic. Add potatoes, black beans & diced tomatoes. Stir well so everything is mixed.

Add water & vegetable stock. Bring to boil. Reduce heat and simmer uncovered for approx. 25 minutes. Stir occasionally. If continuing to boil, lower heat and add more water 1/4C at a time. Stir to make sure nothing is sticking to the bottom of the pot.

Add cilantro, parsley, chopped spinach. Cook for additional 5-10 minutes.

Use an immersion blender to purée soup for about 1 minute. (It should be mostly puréed but still with have chunks and texture.) If you don't have an immersion blender, transfer a couple ladles of soup to a traditional blender to purée, then return to the pot. Add salt and pepper to taste.

Serve individual portions. Add avocado chunks & squeeze lime if wanted.


Recipe by Stefani Berkey 10/15