Black Bean Soup
4 servings
240 minutes
Black bean soup is a rich, aromatic dish with roots in European cuisine. Its deep, velvety flavor is achieved by slowly simmering beans infused with spices and herbs. Khmeli-suneli adds spiciness, garlic and onion provide richness, while cilantro refreshes and fills the soup with green notes. This soup is perfect for a warming lunch or dinner, especially on cool days. It is high in protein, nutritious and easily digestible, making it an excellent choice for vegetarians. It can be served as a standalone dish or with crispy bread that highlights its texture and flavor. It's not just soup – it's comfort in every spoonful.
1
Soak the beans in water (twice as much water as beans) and leave overnight.
- Black beans: 200 g
2
Drain the water, add new water (twice as much), and place on medium heat to cook in a pot. Cook for about 2-4 hours, depending on the beans. The beans should always be covered with water; if there's not enough, add boiled water.
- Black beans: 200 g
3
Once the beans are soft, add finely chopped onion, garlic, salt to taste, oil, and khmeli-suneli. Continue to cook for about 30 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Salt: 1 teaspoon
- Olive oil: 1 tablespoon
- Khmeli-suneli: 1 teaspoon
4
Turn off the cooked beans, mash them with a shaker or wooden pestle into a puree, and add chopped cilantro.
- Coriander: 1 bunch