Carrot & Black Bean Soup

by Roni Agress 03/21/2021

Photo by Bence Balla-Schottner on Unsplash

Herbs, onions, celery and garlic infuse the carrots and beans in this soup with remarkable richness and character. This soup can be made with canned black beans, but we highly recommend using dry beans, cooked up with a clove of garlic and a dash of tamari. The beans will be splendid, filling your home with an irresistible aroma.

This recipe serves 4 – 6. Try it and it just might become one of your go-to recipes.

Step 1. Gather the Ingredients.

You'll need:

3 cups dry black beans

3 large carrots, scrubbed and chopped

1 large, yellow onion, diced

½ cup green onions, finely chopped (both the green tops and the white bulbs)

3 stalks celery, diced after the strings are pulled out and discarded

1 small can crushed tomatoes

8 cups vegetable broth

2 cloves garlic

1 teaspoonful of mixed salt and pepper

2 Tbsp. cold-pressed, extra virgin olive oil

½ cup chopped regular or Italian parsley

A few torn leaves of basil

1 Tbsp. dried oregano

Coconut aminos or tamari (note: either can be found in a regular grocery store, near the soy sauce)

Step 1. Prepare the Beans

To make 3 cups of cooked black beans, begin with 1 cup of dried beans.

Place the dry black beans, a generous dash of tamari sauce and a halved clove of garlic in a large pot of water for an hour to pre-cook.

Remove the beans from heat. Allow them to cool.

Rinse and drain the beans, discarding the garlic.

Step 2. Prepare the Soup

Mince the second clove of garlic. Fire up the heat under a large soup pot add a dash of olive oil to the pot with the minced garlic. Add and sauté the diced carrots, celery and yellow onion over medium heat.

Add the oregano, basil, broth and tomato sauce. Add a dash of tamari and the 3 cups of drained beans. Simmer gently over medium-low heat for 30 minutes. Before removing the soup from heat, add the parsley and green onions plus salt and pepper to taste.

Step 3. Serve and Enjoy

If you plan to serve this soup on the same day, let it marinate for at least an hour, then reheat to serve. Carrot & Black Bean Soup tastes even more robust after it marinates overnight in the fridge.

Serve with whole wheat rolls, crispbread or a baguette.

To Your Health!

Black beans are an excellent protein source. They're high in fiber, iron and folate, a B vitamin. Carrots are rich in antioxidants, vitamin K1 and potassium. Research has connected them to eye health and healthy cholesterol levels. Even the herbs in this soup are good for you. Oregano, basil and other herbs provide antioxidants and nutrients. Basil contains calcium and vitamin K.

Carrot & Black Bean Soup is perfect for cooking up for the family, to take to work, or to bring to a dinner at a friend's home. It's as nourishing as it is delicious.

Cooking

Meal Planning

About the Author

Roni Agress

Roni Agress brings to William Pitt Sotheby’s International Realty an accomplished and diverse history spanning three decades in entertainment management. Her experience, representing and assisting international performing artists and the administration of their production companies led to the establishment of her own firm in 1995. A passion for excellence, a strong work ethic and a commitment to getting the job done and an ability to anticipate, meet and manage is the foundation upon which Roni has built her career as a full-time realtor. As a resident of Redding, Connecticut since 1989, she possesses a detailed knowledge of the local markets, trends and values. Enthusiasm, vitality, resourcefulness and a can-do spirit accompany every transaction. Roni specializes in residential sales and relocation. She is an award-winning Realtor, an Accredited Buyer Representative and is Relocation Certified. • 2001 to Present – Sales Associate Ridgefield-Redding Brokerage • Gold Star, Silver Star, and Bronze Star Performance Awards – William Pitt Sotheby’s International Realty • #14 Company-wide in Units and #2 in Units in the Ridgefield Brokerage in 2013 • CT Magazine Five Star Performance Awards • 2011-2014 serving as a Director/Officer to the Ridgefield Board of Realtors