Black bean soup warms the soul, even if you lack ingredients

The days keep alternating from sunny with the promise of tulips to rainy, raw and gray during which the collective self-quarantine demands a trashy mystery, a fireplace or some soothing soup. 

Black bean soup is a perennial favorite. But you’re stuck at home with a pantry and some ingredients, but no black beans.  What is one to do? 

Make soup with what you have.  Any beans will do: pinto or kidney beans, chickpeas, black eyed peas, cannelloni or navy beans; even lentils or split peas (neither of which ever need pre-soaking).  The basic format is the same.  Of course, if you have black beans, go for it.

black bean art

The best thing about this overall recipe is its adaptability.  As with many soups, increase ingredients that you like; decrease those you dislike, or don’t have on hand. Substitutions seldom detract and often enhance the final result.  It will be your own. 

No onions?  Substitute garlic (or shallots or ginger).  Make it vegan with veg stock.  Or if you're an omnivore, add diced ham, cubed beef, sliced Polish sausage, even diced bacon.  If you don’t eat meat, add some small shrimp when you add the final spinach.

Like it spicy? Add jalapenos or a can of chipotle in adobo.  No stock?  Use water or a combination of water with wine, beer or apple juice. No cumin, bay leaves or oregano in the larder? Skip them. 

Note, however, most unique recipes have a trick.  I think the trick of this one is the tiny final note of cayenne.  There is not enough to taste it or feel the heat, but the little amount brightens the result. And finally, if you don't have spinach, substitute something else leafy (kale, Swiss chard) or something else entirely -- frozen corn, green beans. Or skip this add-in. Whatever you end up will be home-style, warm and welcoming should you choose to share.

Black Bean Soup

Yield about 2 gallons soup

1 # Black Beans/ or 1-2 cans beans, drained

1-2 Carrots: large dice/chop

1-2 Onions; large dice/chop

1-2 Ribs Celery; one inch pieces

4-5 Cloves Fresh Garlic, cleaned (or more)

2 Jalapenos (or 2 T canned chipotle in adobo, pureed) (optional)

Vegetable or olive oil  

32 oz. Canned Diced or Whole Tomatoes

1 T oregano

½ oz.  (1T) Cumin

2 Bay Leaves

1 teaspoon Cayenne

Salt/pepper

1 10 oz. bag/box frozen chopped spinach (or fresh, well rinsed and chopped) (optional)

1 gallon water or stock—chicken, beef or vegetable if vegan soup

Additional water if soaking/ cooking beans.

Garnishes

Minced green onions

Sour cream

Cilantro

Avocado, sliced

Dash red wine vinegar

Splash red wine vinegar

Pickled onions

Extra Virgin olive oil;

Parmesan or cheddar cheese, shredded

Procedure:

  1. Soak beans over-night in unsalted water.  Bring beans to gentle boil in unsalted water about 2x the volume of beans (this helps expel gas in the beans.)  or use canned beans, drained.  
  1. Drain beans and discard bean cooking water.
  2. In clean soup pot or kettle, heat oil, add onions, carrots and garlic; sweat about 5 minutes.  If using, add ham, sausage or bacon.
  3. When onions begin to soften, add celery, cumin, oregano, bay leaves and tomatoes with juice, water or stock, jalapenos or chills (if using), salt and pepper.  Bring to boil.  Add drained beans.  Return to boil and simmer about 2 hours.
  4. Add cayenne.  Taste and adjust salt and pepper.
  5. Remove bay leaves.  If puree soup is desired:  use food processor, hand held bir mixer or blender  and puree soup base in batches, adding additional heated water as needed.  Pureeing soup is optional.  It is delicious chunky or pureed.  Or puree a portion of the soup; leave portion chunky
  6. Squeeze water from spinach and add to soup, reheat about 10 minutes.
  7. Taste seasonings; adjust salt and pepper.
  8. Select garnishes, or just enjoy it au naturel.  You are a soup maker; have fun with this; make it your own.

Susan Delbert is the National Press Club executive chef. She oversees the Club's two restaurants, the Fourth Estate and the Reliable Source.