Spanish Black Bean Soup

Preparation info
  • Serves


    • Difficulty


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

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
  • ¼


  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 be