Smokey Black-Bean Soup

5.0 (1 reviews)
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6 cups black beans, rinsed several times until the water runs clear
12 cups cold water
1 Tbsp. kosher salt
1 cup beet juice
1/4 cup olive oil
1 cup yellow onions
1/4 cup minced garlic
2 tsp. black pepper
1/8 tsp. liquid smoke
1 cup red wine (Merlot or Cabernet)
1/4 cup chopped basil

• In a stockpot over high heat, combine the black beans, water, salt, and beet juice and bring to a rolling boil. Reduce the heat to medium.
• Heat the olive oil in a skillet over medium heat and add the onions, garlic, black pepper, and liquid smoke. Cook until the onions are translucent.
• Add the wine to deglaze.
• Add the contents of the skillet to the stockpot and cook until the beans are soft. Remove from the heat.
• Using an immersion blender, purée until smooth.* Taste and season as needed. Garnish with the basil.

*Note: You can also blend the soup in batches using a standing blender.

Makes 8 to 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind