Spanish Black Bean Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This delicious soup is rich in protein, fiber, vitamins C and A, and iron.


  • 4 quarts water
  • 1 pound organic black beans, picked over for stones
  • ΒΌ cup extra-virgin olive oil
  • 6 cloves garlic, coarsely chopped
  • 1 large onion, coarsely chopped
  • 3 organic bell peppers, seeded and coarsely chopped
  • 4 small carrots, sliced
  • 1 14-ounce can chopped tomatoes in juice or cherry tomatoes in juice, crushed by hand
  • 1 small bunch organic Italian flat-leaf parsley, coarsely chopped (about a cup)
  • 1 teaspoon fennel seeds
  • 1 tablespoon smoked sweet paprika
  • Sea salt and pepper, to taste


  1. Bring the water to a boil in a large covered pot over high heat. Add the beans, olive oil, garlic, and onion. Cover and reduce the heat to medium-high. Cook at a medium-high boil for about 30 minutes, stirring occasionally.
  2. Add the remaining ingredients, cover and cook at a medium-high boil, stirring occasionally for about an hour and a quarter, or until the beans are tender to your preference. Taste for seasonings.