Black Bean Soup



I am super excited. Tomorrow we are going away for the weekend to make holidays with my parents. It is just for two days, but it will be still amazing. I am really looking forward to two days full of reading, relaxing and eating great food. I will go to the asian supermarket tomorrow morning and get some fresh Tofu and soy sprouts because I really hope my mum will make some korean food for us. Cross your fingers for me.. So, maybe the next post you see will be something delicious made by my mum. Well, today you have to put up with a soup. A black soup. A black bean soup. One of my favorite soups. Hey! Not that bad after all! It’s such a great autumn dish that I thought it is perfect to share in almost-spring. For me it has the perfect combination between something savoury, nutritious and fresh and it is also packed with proteins. If you are looking for a quick lunch (when you use the canned version of the beans), here you go: I hope you will enjoy it as much as I did.



Ingredients for 4 people

For the soup:

  • 1 cup black beans
  • 3 cups of vegetable broth
  • 1/2 onion
  • 2 garlic gloves
  • 2 tsp olive oil

For the topping:

  • 2 tomatoes
  • 1 avocado
  • 1/2 onion
  • 1 handful coriander
  • 1/2 lime


When you use dried black beans let it soak over night – the longer the better. The next day pour away the leftover water and start with cutting onion and garlic and fry it in the olive oil until golden. Then add soaked beans and vegetable stock and let it cook for 1-2 hours until they are soft. For the topping chop the rest of the onion, tomatoes, coriander and avocado into small pieces and mix it with the lemon juice.



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