Ebony And Ivory Bean Soup
Ebony and Ivory Bean Soup is a hearty, comforting dish featuring black and northern beans, tender potatoes, and aromatic cumin. With a rich, savory flavor, it suits vegetarians and bean lovers alike, perfect for a cozy meal that highlights simple, wholesome ingredients.
Ingredients
Instructions
- Combine black beans, northern beans, chopped tomatoes, diced potatoes, and water in a pot.
- Bring the mixture to a boil.
- Reduce heat to low and stir in ground cumin, butter, salt, and black pepper.
- Cook, stirring occasionally, for about 15 to 20 minutes or until the potatoes are tender.
- Add more water if needed, then serve topped with grated cheese if desired.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before serving. If you're out of black beans, kidney beans can be a good substitute. Fresh herbs like cilantro or parsley can elevate the flavor. Adjust the spices according to your taste; adding a dash of cayenne can give it a nice kick. This versatile soup can also be made vegetarian by using vegetable broth instead of water.
Serving Suggestions
Serve the soup hot, topped with grated cheese for added richness. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside some Green Beans With Shallot-Thyme Butter. This soup can also be garnished with avocado slices or sour cream for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to loosen the soup if it has thickened. Gently warm on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Ebony And Ivory Bean Soup contains roughly 34 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, using canned beans can save time. Rinse and drain them before adding to the soup. Reduce the cooking time as you only need to heat them through, typically adding them in the last 10 minutes of cooking.
How can I make this soup spicier?
To add more heat, consider incorporating diced jalapeños or a pinch of cayenne pepper during cooking. You can also serve the soup with hot sauce on the side, allowing everyone to adjust spiciness to their liking.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).