Black Bean Soup Recipe (From Scratch)
User Reviews
5
Black Bean Soup Recipe (From Scratch)
Description
This Black Bean Soup starts with soaked or quickly softened dry black beans cooked alongside aromatics like onion, red bell pepper, parsley, carrots, and garlic to infuse the broth. The seasoning blend of cumin, oregano, and red wine vinegar brings warm, earthy, and slightly tangy notes to the soup, while bay leaves add subtle herbal depth. White wine and bouillon cubes enhance the broth's complexity.
The soup is gently simmered until beans are tender, then vegetables are added and sautéed separately before combining, helping to layer flavors and textures. The final soup is thick and hearty, suitable as a full meal. Common garnishes include avocado, sour cream, and fresh herbs like cilantro or chives for added freshness and creaminess at serving.
For convenience, the recipe can be adapted to use canned beans, starting from a later step and adjusting water amounts. Spice variations such as chipotles in adobo or chili powder allow customization. Omitting bouillon and broth substitutions can adjust sodium levels according to preference.
Ingredients
- 1 pound black beans dry
- 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 leaf
- 2 medium carrot 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 for topping, and/or for cilantro; scallions aka green onion
- sour cream
- red onion
- green onion
- chive
- cilantro
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
- To make this soup with canned beans, skip soaking and start from adding the beans and water together.
- Adding 2 or 3 chipotles in adobo sauce introduces heat; chili powder can intensify smokiness.
- For lower sodium, omit bouillon and use broth or water as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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