Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Black Bean and Almond Soup 3.5 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 50 mins Servings: 4 Yield: 5 cups A fast store-cupboard favorite, this easy soup uses canned beans and chicken broth. The beans simmer in the broth, then get pulsed with cilantro and almonds for a hearty meatless meal. Serve topped with avocado and sour cream. Ingredients 2 tablespoons extra-virgin olive oil 2 cups finely chopped red onion (from 1 large onion) Coarse salt and freshly ground pepper 4 cloves garlic, finely chopped (about 1 rounded tablespoon) ½ teaspoon ground cumin 2 cans (about 15 ounces each) black beans, drained and rinsed 4 cups chicken broth ½ cup lightly packed fresh cilantro leaves, plus more for serving ¼ cup sliced almonds, toasted, plus more for serving Sliced avocado, for serving Plain Greek yogurt or sour cream, for serving Directions Heat oil in a medium pot over medium heat. Add 1 1/2 cups onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through and creamy, about 10 minutes; let cool 10 minutes. Working in batches, transfer soup to a blender and add some cilantro and almonds. Pulse until beans are coarsely chopped but not pureed (do not overprocess). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining 1/2 cup onion, cilantro, almonds, avocado, and yogurt. Cook's Notes Soup can be made 3 days ahead and stored in refrigerator. Rate it Print