The Irregardless Cooks: Black Bean Soup Recipe

Our next recipe from The Irregardless Cooks, Arthur’s cookbook from the ‘80s, is our infamous Black Bean Soup recipe. This has been rotated on our Lunch Soup Specials since the beginning of the Cafe. Perhaps you’ll find it on the menu when you stop by. Our lunch hours are Tues – Fri, 11am – 2:30pm.

See the recipe below:

Black Bean Soup:

Serves four to six people

1 and one-half cups onion, chopped

1 cup black beans

3 stalks celery, chopped

1 green pepper, chopped

2 cloves garlic, crushed

one-half teaspoon thyme

4 tablespoons tamari

one-fourth teaspoon pepper

dash tabasco sauce

4 cups water or Vegetable Stock

peel of one-half orange (do not grate)

2 tablespoons oil


Boil the beans until they are almost done. If they’ve been soaked overnight, it will take about forty-five minutes; if not, it will take about one and one-half hours.

Sauté the onions and garlic in oil until the onions are soft. Add the celery, green pepper, and thyme. Sauté three minutes. Add the beans, water, or stock, and remaining ingredients. Simmer one and one-half hours. Remove orange peel before serving.