Indian Spiced Black Bean Soup
Serves: about 10 cups
  • 1 pound black beans
  • 1-1/2 cups chopped onions (1 medium or ½ large)
  • 1 cup chopped carrot (1 large)
  • 1-1/2 tablespoons chopped garlic (about 3 large cloves)
  • 3 tablespoons olive oil
  • 1-1/2 tablespoons curry powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper, more for a spicier soup
  • 1 bay leaf
  • 10 cups water, vegetable broth or chicken broth or a combination
  • Kosher salt
  • Fresh ground black pepper
  • 28 ounces canned diced tomatoes, drained
  • Garnishes:
  • Plain Greek yogurt
  • Chopped mint or parsley
  • Pomegranate seeds
  1. Put beans in a stockpot and cover with about two inches of water. Bring to a boil; turn off heat, cover and let sit one to two hours (see note for alternative overnight soaking method); drain.
  2. In a stockpot, sauté onions, carrots and garlic in olive oil until softened; stir in curry, cumin, cinnamon, turmeric and cayenne pepper. Add water or broth, soaked beans and bay leaf; bring to a simmer and cook, partially covered over low heat until beans are soft, about 1-1/2 hours. Stir in tomatoes and simmer 15 to 20 minutes; season with salt and pepper, adding additional cayenne pepper for a spicier soup.
  3. Garnish with yogurt, mint or parsley and pomegranate seeds.
To soak black beans overnight: Put beans in a bowl and cover with two inches of water; cover and refrigerate overnight.

To add ground chicken sausage or ground chicken to the soup: in a skillet, heat 1 to 2 tablespoons olive oil over medium heat; add 1 pound ground chicken sausage or chicken and cook and stir until cooked through, about 5 minutes; stir into soup along with the diced tomatoes.
Recipe by A Year at the Table at