Skip to Content

Black Bean Soup with Greens


  • 1 lb black beans
  • 1 large peeled onion
  • 2 carrots, sliced
  • 1/2 tsp ground allspice
  • 1/4 tsp ground mace
  • 2 garlic cloves, chopped
  • 1 fresh chili pepper, seeded and chopped (optional)
  • Coarse salt and freshly ground pepper to taste
  • 1/2 pound shredded collard greens or kale, stems removed


When you are ready to cook beans, add onion and carrots, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking. Puree the soup in a food processor. Return the puree to the saucepan, bring the puree to boil and correct seasoning.

2, Add greens and heat through until wilted. To serve, pour soup into heated individual bowls. If desired, garnish each serving with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

For a thicker texture, add rice while the beans are cooking, as well as an additional cup of water. Include potatoes for a hearty meal. For a tropically-inspired flavor palette, use 1 1/2 teaspoons of ground cumin and 1/2 teaspoon red pepper flakes in place of the allspice and mace. Add three seeded, sectioned, and chopped oranges and simmer for 10 minutes before pureeing the soup. Garnish with cilantro.

Adapted from The New York Times

Shop Ingredients