Black Bean Soup

I had planned on posting a picture of this soup but I totally spaced it when I served it (we had company, if that makes it better) and we ate it all up - even our company's six year old son who took one look at it and said, "That doesn't even look good. I don't want to eat it." I have to agree with him that this is not a pretty soup but after taking one bite to try it, he gobbled up his whole bowl and asked for more. So on that note, here is my recipe for black bean soup:

Black Bean Soup

1 onion, finely chopped or 2 Tbsp dehydrated onions
2 cloves garlic, chopped
2 cups stock
4 cups cooked black beans
½ tsp salt
½ Tbsp cumin
1 Tbsp lemon juice or juice from ½ of a lemon
1½ Tbsp cornstarch
1½ Tbsp cold water


1. In a pot combine the onions, garlic, and stock. Simmer for about 10 minutes.

2. Add 1 cup beans, salt, and cumin. Simmer for about 5 minutes.

3. Puree soup using either immersion blender or a regular blender (do it in batches).

4. Pour pureed soup back to the pot. Add remaining beans and lemon juice. This should be a thicker soup, but if it is looking too dry, add some water in ¼ cup increments.

5. In a small bowl with a lid combine the cornstarch and cold water, replace lid, and shake until combined. Pour cornstarch mixture into soup and stir continually until thickened and heated through.

Makes 4 servings
930 total calories (232 Calories per serving)