Black Bean Soup Recipe (From Scratch)

Name: Black Bean Soup Recipe (From Scratch)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 1 pound dry black beans; 1 tbsp olive oil; 1 small red bell pepper; 1 large onion; 1 small onion; 1/2 cup parsley; 2 cloves garlic; 1 red bell pepper; 3 bay leaves; 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

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
1 hr
Total Time
2 hrs 30 mins
Servings
8 servings
Calories
256 kcal
Course
Soup, Dinner
Cuisine
American

Black Bean Soup Recipe (From Scratch)

Iris Warren

Report

A healthy and savory black bean soup recipe that is easy to prepare. Perfect for those cold winter days. Freezer friendly!

Share:

I Made This!

56 people made this

Print

15 people printed this

Save this

45 people saved this

Ingredients

Servings

1 pound dry black beans
1 tbsp olive oil
1 small red bell pepper (halved and seeded)
1 large onion (diced)
1 small onion (quartered)
1/2 cup parsley (chopped)
2 cloves garlic (whole)
1 red bell pepper (diced)
3 bay leaves
2 medium carrots (diced)
5 cloves garlic (minced)
1 tbsp red wine vinegar
1/4 cup white wine ((2 ounces))
1 teaspoon cumin
1 teaspoon oregano
1 chicken bouillon cube (or vegetable bullion cube)
3/4 tsp kosher salt
black pepper (to taste)
avocado, sour cream, red onions, scallions, chives and/or cilantro (for topping)

Add to Shopping List

Instructions

Overnight Method: Rinse beans and place in a large pot with about 8 cups of water. Soak beans overnight.
Drain and discard the water, then add 9 cups of fresh cold water.
To reduce the cook time, use this quicker method: Cover the pot and bring to a boil, then remove from heat and let the beans sit, covered for 1 hour.
Add 1 bell pepper, 2 cloves garlic, the small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer, covered for about 1 1/2 hours, or until the beans are tender, stirring occasionally. (Add water if necessary) Discard the veggies.
Meanwhile, in a large skillet, heat oil on medium-low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with 1/2 teaspoon salt and black pepper, to taste and sauté for about 5 to 6 minutes, or until soft.
Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bouillon, and adjust water if needed.
Cover and simmer on low about 30 minutes, stirring.
Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
Adjust 1/4 teaspoon salt, pepper and cumin to taste and ladle about 1 1/4 cups into each bowl.
Top with sour cream if desired, chopped onions, scallions, chives or/or cilantro and enjoy!

Notes

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.
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.

Nutrition Information

Show Details

Serving 11/4 cups Calories 256kcal (13%) Carbohydrates 45g (15%) Protein 13.5g (27%) Fat 3g (5%) Saturated Fat 0.5g (3%) Cholesterol 0.5mg (0%) Sodium 132.5mg (6%) Fiber 10.5g (42%) Sugar 3g (6%)