Soup — Black Bean Soup with Sour Cream

We have tried out numerous recipes for black bean soup, and this is our favorite one.

From the New Zealand Herald, 17 July 1995.


  • 250 gm Black Turtle Beans, soaked overnight
  • 3 rashers Bacon, chopped (about 1/2 pound)
  • 4 cloves Garlic, peeled and chopped
  • 1 Onion, chopped
  • 1 stalk Celery, chopped
  • 1 Carrot, diced
  • 8 cups Chicken Stock
  • 1-1/2 tsp ground Cumin
  • 1/4 cup fresh Coriander
  • 1/2 tsp Cayenne Pepper, or more to taste
  • 250 gm Sour Cream, or Nonfat Yoghurt
  • Chopped Cilantro for garnish.


  1. Cook the Bacon over low heat in a soup pot.
  2. Add Garlic, Onion, Celery and Carrot.
  3. Sauté over low heat, stirring, for 3 minutes or until Onion softens.
  4. Add drained Beans and Chicken Stock.
  5. Simmer for about 1-1/2 hours, or until beans are soft.
  6. Add more Stock or water if necessary, making sure the Beans are always covered with liquid.
  7. Add Cumin, Coriander and Cayenne.
  8. Stir to combine.
  9. Use a hand-held wand blender to purée some of the soup to thicken it, or put about 1/3 of the soup through a food mill or blender. Return blended soup to the pot.
  10. Reheat the soup and serve in bowls, garnished with Sour Cream and chopped Cilantro.




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