Black Bean Soup with Indian Spices

Black Bean Soup With Indian Spices Recipe

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Nita Clapper


Want something completely different and delicious? Try this extra special treat. Our family loves it. Enjoy!


★★★★★ 1 vote

30 Min
2 Hr 30 Min


  • 2 c
    dried black beans, soaked overnight
  • 8 c
  • 2
    medium onions, chopped
  • 2
    garlic cloves, smashed & minced
  • 1
    inch piece fresh ginger, peeled and sliced
  • 1 Tbsp
    ground cumin
  • 2 tsp
  • 1 Tbsp
    ground cardamom
  • 1 tsp
    ground coriander
  • 1
    14 ounce can light coconut milk
  • 1/3 c
    chopped fresh cilantro

How to Make Black Bean Soup with Indian Spices


  1. Drain the beans. Combine the beans, 8 cups fresh water, onions, garlic, and ginger in a soup pot and bring to a boil over medium heat. Skim off any foam that rises to the top. Cover, reduce the heat, and simmer until the beans are very tender, about 2 hours.
  2. Let the beans cool slightly, then puree in a blender or food processor or strain through a food mill. Return to the pot and add the cumin, salt, cardamom and coriander. Simmer for at least 30 minutes. Taste and adjust the seasoning.
  3. Just before serving, stir in the coconut milk and cilantro. Serve hot. Do not allow the soup to boil once the coconut milk has been added.

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About Black Bean Soup with Indian Spices

Course/Dish: Bean Soups
Other Tag: Quick & Easy

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