This homemade black bean soup is delicious.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 50 mins |
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 1 pound dry black beans
- 3 quarts water
- 2 cubes chicken bouillon
- ½ small onion, roughly chopped
- ½ small green bell pepper, stemmed and seeded
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 ½ teaspoons white sugar
- 1 teaspoon chopped fresh oregano, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced onion, or to taste
Instructions
- Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
- Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
- Blend onion and bell pepper in a food processor until smooth.
- Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 10 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 678 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. One of my favorite and very healthy
Not sure if it was supposed to turn out so watery? Maybe the beans had absorbed a lot of water? Next time I will cook 1/2 the amount of beans and try 1/3 less water. The beans I used were fresh and I soaked them 12 + hours with a teaspoon of salt and a pinch of soda.
I didn’t have any chicken bouillon, so I used 14 oz chicken stock, which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the remaining bell pepper, jalapeno and onion and sauteed with the garlic and added to the bean mixture. Even with the jalapeno it was a bit bland. I will make it again, but use less beans (maybe 1/2 a pound), so the ratio of aromatics/beans is higher. I will also try with bouillon, and possibly add a ham hock. Thanks for sharing the recipe.
We prefer our black bean soup spicy and chunky. So I diced the peppers and onions, added a jalapeño and sautéed them before adding them to the beans. I decided to garnish with a spoonful of salsa. Great recipe and a great alternative to other cold weather soups. This will be a staple in my house for sure!