Delicious Black Bean Soup Recipe

Russ Myers


A big pot of warm bean soup offers a welcome warm up on a cold day or after a hard day of shopping. This complete meal keeps well in the refrigerator or freezer and improves on reheating.

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4-6 servings


30 Min


3 Hr


Stove Top


1 lb. dried black beans
6 C. water
2 garlic cloves, minced
1 tsp. cumin seed
1 tsp. oregano
1/2 tsp. dry mustard
2 Tbs. peanut oil
2 C. onion, finely chopped
1 green pepper, seeded and chopped
juice 1/2 lemon
6 lemon slices
1 egg, hard boiled, chopped

Directions Step-By-Step

Rinse beans and drain. Combine beans and water in pot and soak overnight. Cook beans, partly covered, over medium heat until almost tender, about 2 hours. Combine the garlic, cumin, oregano and mustard in a mixing bowl and mash with a wooden spoon until well blended. In a sauce pan, heat oil, cook onions and green pepper over medium heat until tender. Add the garlic mixture, lemon juice and 1/2 C. of bean liquid. Cover and simmer about 10 minutes. Pour into beans and cook 1 hour longer or until beans are tender. Pour 2 C. eans with liquid into a food processor or electric blender; blend well. Return this mixture to the bean pot and stir. Serve in soup bowls and garnish with lemon slice and chopped eggs.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom