Black Bean Soup Recipe (From Scratch)
Whip up a delicious and nutritious black bean soup that’s simple to make. This hearty dish is ideal for chilly winter nights. Plus, it stores well in the freezer for future enjoyment!
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Ingredients
- 1 pound dry black beans
- 1 small red bell pepper
- 1 small onion
- 2 cloves garlic
- 3 bay leaves
- 1 tbsp olive oil
- 1 large onion
- 1/2 cup parsley
- 1 red bell pepper
- 2 medium carrots
- 5 cloves garlic
- 1 tbsp red wine vinegar
- 1/4 cup white wine
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon cube
- 3/4 tsp kosher salt
- black pepper
- avocado, sour cream, red onions, scallions, chives and/or cilantro
Instructions
- 1
Soaking Overnight: Thoroughly rinse the black beans and transfer them into a large pot. Pour in approximately 8 cups of water and let the beans soak overnight.
- 2
For a quicker alternative, cover the pot and bring the water to a boil. Once boiling, turn off the heat and let the beans sit, covered, for 1 hour.
- 3
After soaking, drain the water and set it aside. Add 9 cups of fresh, cold water to the pot with the beans.
- 4
Incorporate 1 bell pepper, 2 minced garlic cloves, a small onion, and bay leaves into the mixture. Bring the contents to a boil, then lower the heat and let it simmer, covered, for roughly 1 1/2 hours or until the beans have softened, stirring occasionally. (Add more water if needed.) Discard the added vegetables afterward.
- 5
In the meantime, heat oil in a large skillet over medium-low heat. Toss in the diced vegetables (onion, parsley, carrots, pepper, garlic), seasoning with 1/2 teaspoon of salt and black pepper to your liking. Sauté for about 5 to 6 minutes until they become tender.
- 6
Once the soup has simmered for an hour, add the sautéed vegetables to the pot. Then stir in the wine, vinegar, cumin, oregano, bouillon, and adjust the water level if necessary.
- 7
Cover the pot and keep it simmering on low heat for an additional 30 minutes, stirring occasionally.
- 8
Remove the bay leaves from the soup. Using an immersion blender, blend the soup partially for about 10 seconds to achieve a thicker consistency. If you don’t have an immersion blender, transfer about 3 cups of the soup into a regular blender, blend, and then return it to the pot.
- 9
Taste the soup and adjust the seasoning with 1/4 teaspoon of salt, pepper, and cumin as desired. Serve about 1 1/4 cups of soup into each bowl.
- 10
If you like, garnish with sour cream, finely chopped onions, scallions, chives, or cilantro, and savor your delicious creation!
Nutrition Information
Notes & Tips
- Step 4 add the cans of beans and 4 cups of water. Follow the remaining steps the same. Makes 9 cups.
- Notes:
- For some spice you can add some chipotles in adobo sauce, about 2 or 3. For smokier flavor, add chili powder. To make this low-sodium, you can omit the bouillon and water and use broth in it's place.
- How To Make this Soup with Canned Beans
- Skip the first 4 ingredients – beans to garlic, and replace dried beans with 4 15-ounce cans black beans.
- Begin at step 3 and cook in a large heavy pot.