Black bean soup

Black bean soup

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  • 4 - 6
  • Easy
  • Carb Conscious Meat-free
  • 20 minutes
  • 30 minutes
  • Kanonkop Kadette Pinotage 2018


  • 3 x 400 g cans black beans
  • 2 T olive oil
  • 1/2 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 t ground cumin
  • 1 t ground coriander
  • 4 cups vegetable or chicken stock
  • salt, to taste
  • 6 cloves Woolworths black garlic
  • sliced avocado, for serving
  • limes, for serving
  • sour cream, for serving

Cooking Instructions

1. Drain the beans and set aside. Gently heat the olive oil in a saucepan. Add the onion and carrot and cook gently until the onion is soft but still pale.
2. Stir in the spices, adding a little more oil if necessary. Add the beans, stock and season. Bring to a simmer and cook for 25 minutes, partially covered. Stir in the black garlic, blend and check the seasoning.
3. Serve with avocado, lime juice and the sour cream.

Cook's note: Canned black beans are a great pantry cupboard staple, but by all means use dried if you have them. Soak them overnight, then cook slowly until tender.

Find more bean recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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