Black Bean Soup

  • Active Time 20m
  • Total Time 3h 20m

Makes 12 servings

White adobe walls, solid wooden beams, and terracotta tiles give the restaurant La Zaragozana the feeling of Old Spain and the kitchen specializes in the classic foods of Spain, Cuba and Puerto Rico. The restaurant's most famous recipe is for a traditional black bean soup.


  • 1 pound dried black beans
  • 10 cups chicken stock
  • 4 tablespoons unsalted butter
  • 2 ribs celery, finely chopped
  • 2 medium onions, finely chopped
  • 1 clove garlic, crushed
  • 1 1/2 tablespoons all-purpose flour
  • 1 bay leaf
  • Freshly ground black pepper
  • Salt
  • 1/2 cup Madeira wine (optional)
  • Garnishes:
  • Lemon slices
  • Chopped onion
  • Chopped tomato
  • Cooked rice


Wash the beans. Place in a large pot and add cold water to cover. Let soak overnight, or boil the beans in 6- 8 cups of hot water for 2 minutes, then set aside for 1 hour.

Drain the beans and place them in a large pot. Add the chicken stock and bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hours, adding more water if necessary.

In another pot, melt the butter over moderate heat. Add the celery, onions and garlic and sauté until softened, but not browned, 8-10 minutes.

Stir in the flour and cook, stirring constantly, for 1 minute.

Stir the vegetable mixture into the beans. Add the bay leaf and pepper to taste. Cover and simmer, stirring occasionally, over low heat for 2-3 hours. Check occasionally, and add water if the beans are not completely covered with liquid.

Remove and discard the bay leaf. Add salt to taste. Puree the soup through a food mill, food processor or blender until smooth.

Return the soup to the pot and add the Madeira, if desired. Reheat the soup and correct the seasoning. Garnish each portion with a lemon slice, or serve with chopped onion, chopped tomato and cooked rice.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5520

nutrition information per serving

209 calories; 8g total fat; 15mg cholesterol; 841mg sodium; 26g carbohydrates; 6g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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