Creamy Black Bean Soup


  • 1c dried black turtle beans (or other small black bean), soaked covered in water overnight, drained and rinsed
  • 1 lrg clove of garlic, coarsely chopped
  • 3/4 c white onion, coarsely chopped
  • 1 fresh sage leaf
  • 8 c water
  • 2 1/2 tsp salt
  • 2 tbsp butter
  • 1/2 c sour cream

adding the sour cream

Garnish Ingredients

  • Crumbled or shredded farmer’s cheese
  • Green finger chilis, deseeded and thinly sliced
  • Cilantro chopped


Place beans, garlic, onion and sage leaf in a pot. Add water to cover and bring to a boil over high heat.

Reduce heat to a low boil and continue cooking until beans are softened, about 1 hour.

Season with salt to taste.

Let cool for 5 minutes then process in blender until smooth, in batches if needed.

Melt butter over medium heat in a pot. Add bean puree and sour cream. Stir until blended and continue to heat until hot.

Serve with garnish on top.

This soup is simple; humble even. Packed with flavour and all kinds of good-for-you’s, it is an easy enjoy. So, enjoy!