Each month, Food For Thought features a new Recipe of the Month. Check out our tasty and healthy recipe for Black Bean Soup! Make sure to add your favorite seasonal vegetables to make it extra special. Cook up a batch today to share with family and friends.


Black Bean Soup

1/4 cup rice vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. smoked or regular paprika
1/4 cup olive oil
Seasonal vegetables (see below)


1 lb. black beans
3 carrots
3 stalks of celery
1 bunch cilantro
1 red or yellow onion
5 cloves garlic
1 sweet potato, diced


Soak black beans in cold water overnight. In the morning, rinse and fill pot with cold water two inches above beans. Put on high heat and bring to a boil. Lower heat to medium and cook until tender.

Dice onions, celery, and carrots, and sauté until wilted. Add garlic and sauté for a few minutes more. Add to the beans when tender and return to simmer.

Add sweet potato, as well as other seasonal vegetables such as corn, summer squash, tomatoes, or others at this time.

Add rice wine vinegar, salt, pepper, spices. Stir and let cook another 10-15 minutes. Turn off heat and blend, if desired, with an immersion blender until preferred consistency. Sprinkle chopped cilantro over soup. Adjust salt and pepper to taste.