This Black Bean Soup is very easy to make and full of flavor. I topped it with a avocado sauce and fried ripe plantains.
Three favorite ingredients of Colombian Cuisine are featured in this delicious soup; beans, sweet plantain and avocado. This is a complete vegetarian one-pot meal and all that it requires as an accompaniment is white rice.
I love making soups, preparing them in the morning or the day before. The flavor develops and there I have a comforting meal for lunch or dinner.
Black Bean Soup Recipe
Ingredients
- 1 pound black beans
- 12 cups water
- 3 cloves garlic mashed
- ½ cup chopped white onion
- 1 scallion chopped
- ½ cup red bell pepper chopped
- ½ cup green pepper chopped
- 3 tablespoons olive oil
- Salt and black pepper
- ½ teaspoon ground cumin
- ½ cup chopped fresh cilantro
- ½ teaspoon dried oregano
- 1 vegetable or chicken bouillon tablet
- ¼ cup tomato puree
- 1 ripe plantain peeled and diced
- 1 avocado peeled and pitted
- ½ cup sour cream
- Juice of 1 lime
- 1 teaspoon ground cumin
- Salt and pepper
Instructions
- Wash the beans and discard any debris. Place the washed beans in large pot and cover with 10 cups water. Let it sit overnight or for at least 5 hours.
- In a medium sauce pan, heat the olive oil over medium-high heat. Then add the onion, garlic, scallion, red bell pepper and green pepper. Cook for 5 to 7 minutes or until onions are translucent.
- Bring the beans to a boil then add the vegetable mixture, ground cumin, oregano and bouillon tablet. Cover and reduce the heat to low and cook for 1 hour.
- Add cilantro, tomato puree, salt and black pepper. Cover and cook for another 60 minutes or until the beans are tender.
- To make the cream: In a food processor, combine all the ingredients and process until smooth consistency.
- Place the diced plantains on a large skillet with 1 tablespoon vegetable oil and cook until golden.
- Ladle the beans in a bowl and top with plantains and avocado cream.
Nutrition
Calories: 274kcalCarbohydrates: 26gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 49mgPotassium: 603mgFiber: 10gSugar: 3gVitamin A: 783IUVitamin C: 33mgCalcium: 79mgIron: 3mg
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
This black soup is a wonderful meatless dish, but feel free to add cooked chorizo or bacon. This will add dimension and flavor to the soup.
Easy Soup Recipes
Vegetable Soup (Sopa de Verduras)
Velva
I love black bean soup! Sweet plantains and avocados too...Delicious!
Lynda
I can't begin to tell you how good this looks to me right now! I adore black beans; I've never had plantain, but it looks so good, especially with the avocado.
rebecca subbiah
oh I love this soup so so healthy
sarah
Looks absolutley delicious! Love the avacado cream!
Kristen
Omg, these beans were perfection, even before the plantain! So flavorful! I was afraid because I am super partial to my Cuban black beans, but these are definitely a great way to shake things up. Can't wait for my plantain to ripen to add that into the mix too. So, is there a Colombian rice and beans combo dish?
Kim
The colors in the soup are gorgeous! I've never had a plantain before, but they sounds great. I love black bean soup!
theungourmet
I still have not tried a plantain! Isn't that just crazy!! I would love to try your soup, it looks so fabulous!
Joy
O wow! This looks so wonderful and different to other bean soups I make. Thankyou so much!
Erica
Thank you everyone for the comments!
The ungormet, Kim and Lynda,
Sweet plantains are delicious!
nora@ffr
vat a n awesome soup!! sound delish, healthy and yet simple!! good work erica!! cheers!
Soma
The avocado cumin cream sounds really innovative Erica.
Natasha - 5 Star Foodie
What an delightful combination of black beans & plantains and the avocado cream is perfect with the soup!
Erica
Thank you all for the comments and for visiting my blog!
Sophie
what a delicious been soup!! I love beens & the colours contrast in this soup is great!
MMMMMMMMMM,...
Felisha
This recipe looks delicious! My husband hates sour cream but I wonder if he'd eat it this way?! lol
Erica
Hi Felisha,
You don't taste the sour cream!!!Try it!
Oysterculture
I make blackbean soup a lot but never thought about the plantain - Erica you are brilliant!
Diana
I am making this!!! Looks delicious, healthy and satisfying. The kids will love it!!
Dorothy
I'm looking for a Columbian recipe for a book club evening. This sounds perfect as we try to make dishes that are prepared in advance so as not to distract from the book discussion. I know the soup can be made in advance but what do you suggest for the plantains and avocado cream?
Stevie
Yup, this soup sounds absolutely perfect. I want to try it sometime soon.
Dana
Dear, Erika. I am from Tulua-Valle, Colombia and I made this recipe for this past Thanksgiving dinner. It was a hit; the avocado cream is another level in avocado recipes. For me, it tastes better than the traditional homemade guacamole. The beans are "una delicia." I chopped the plantains which was harder to cook, but I managed them perfectly. I have tried once before the Black Beans in a Cuban recipe, and I believe they are overlooked among other beans when they can taste so good if know how to cook them. Finally, I recommended to my American-Colombian family members your blog and told them about the different and gorgeous plates one can find here. Keep the good work!! And thank you for sharing your ideas paisana!!
Estefanie Londono
Hi, I needed a recipe for beans and as always, I find everything I need here, and the best is that it has the Colombian touch 🙂 Thank you so much for sharing your delicious recipes. I just have a question, I don't know how much black pepper and salt to use, I don't think I saw it on the list of ingredients or maybe I missed it... Thanks again! 🙂
Erica Dinho
I usually write to your taste.
Rodger Barkus
The ingredients list calls for 12 cups of water; the directions say 10 cups. Which is right? Or did I miss something?