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BuffaloSpree.com's Recipe of the week: Black Bean Soup

Photo by Melissa and Nino Ocampo


Recipe provided by

Krista Van Wagner

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 8



1 cup bacon, diced
6 cloves garlic, chopped
1 large onion, diced
1 large carrot, diced
2 celery ribs, diced
4 cups black beans, soaked overnight and drained
8 cups chicken stock
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
Salt, to taste
Cheddar, grated (optional)
Sweet onion, minced (optional)
Sour cream (optional)


In a heavy-bottomed stock pot, cook bacon until almost brown. Drain fat. Add garlic and sauté until fragrant. Add remaining vegetables and cook until translucent. Add beans, stock, and seasonings. Cover the pot and bring to a boil. Reduce to a simmer and cook for 60 to 90 minutes, or until beans are tender. Purée soup until creamy in texture. Adjust salt and pepper to taste.

Garnish with optional cheese, onion, or sour cream.


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