Spicy Black Bean Soup

This is one of those recipes that combines simple hearty ingredients that come together to create a damn fine soup. This soup could not be easier to make and I hope you all enjoy it as much as we do. Don’t skimp on the tangy yogurt topping. It adds such a lovely element to the soup and is one of my favorite things!

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 3 tablespoons cooking fat of choice (bacon fat, oil, butter, or ghee)
• 1 large onion, finely chopped
• 5 cloves of garlic, finely chopped
• 2 medium-sized carrots, chopped
• 4 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 tablespoon kosher salt, plus more to taste (beans absorb a lot of salt so you can be heavy-handed)
• 1/4 cup red wine vinegar
• 6 1/2 cups of water (plus more to thin as needed)
• 1 bay leaf
• 1 cup whole milk yogurt
• 1 1/2 tablespoons red wine vinegar
• Flaky sea salt
• Finely chopped parsley for serving

Directions

1. Soak the Beans
   Overnight Method: Place the beans in a bowl and cover with cold water. Soak overnight.
   Quick Soak Method: Add the beans to a medium-sized pot and cover with hot water. Bring to a boil for 1 minute, remove from the heat, cover the pot, and soak the beans for 1 hour. Drain and rinse the beans and set them aside.
2. Sauté the Vegetables
   Heat the Fat: Add your cooking fat to a large Dutch oven or soup pot over medium heat.
   Cook the Onions: Once hot, add the finely chopped onion. Cook, stirring occasionally, until beginning to soften, about 5 minutes.
   Add the Aromatics: Add the garlic, chopped carrots, ground cumin, crushed red pepper flakes, dried oregano, and kosher salt. Stir and continue to cook until fragrant, about 5 minutes longer.
3. Deglaze the Pot
   Add Vinegar: Deglaze the pan with the red wine vinegar and cook until it’s reduced by half. This helps to lift any flavorful bits stuck to the bottom of the pot.
4. Cook the Beans
   Add Beans and Liquid: Add the soaked and drained beans to the pot along with 6 1/2 cups of water and the bay leaf.
   Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
   Simmer: Reduce the heat to low, cover the pot, and simmer for about 1 1/2 hours or until the beans are tender. Stir the pot every 30 minutes to ensure the beans don’t stick to the bottom and add more water as needed to keep the beans covered.
5. Prepare the Yogurt Topping
   Mix Ingredients: Mix the whole milk yogurt in a bowl with 1 1/2 tablespoons of red wine vinegar and a pinch of flaky sea salt. Set aside.
6. Finish the Soup
   Remove Bay Leaf: After the soup has cooked, remove the bay leaf.
   Optional Blending: For a thicker, creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer half of the soup to a stand blender, blend until smooth, then return it to the pot.
7. Season and Serve
   Season: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
   Serve: Ladle the soup into bowls. Dollop with the yogurt mixture, sprinkle with finely chopped parsley, and finish with a drizzle of olive oil if desired.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Variations: For added acidity, add diced tomatoes or a squeeze of lime juice. For extra protein, consider adding cooked shredded chicken or sausage.
• Garnishes: To enhance the flavor and presentation, add toppings like avocado slices, shredded cheese, or tortilla strips.

Enjoy this hearty and flavorful Spicy Black Bean Soup, perfect for a comforting meal any day of the week!