Ellen Bales


Got some dried black beans from my organic delivery company last week and I've been looking for the perfect recipe for Black Bean Soup. I think I may have found it.

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★★★★★ 1 vote
20 Min
3 Hr 10 Min
Stove Top


1 3/4 c
dried black beans, soaked overnight
6 to 8 c
2 tsp
olive oil
1 1/2 c
onion, diced
2 tsp
garlic, minced
1/2 c
green onion, diced
3/4 c
carrot, diced
3/4 c
red bell pepper, diced
2 tsp
ground sage
bay leaf
1 tsp
1 tsp
chicken granules - or - 1 chicken bouillon cube
1 dash(es)
freshly ground pepper
lemon slices, hard-boiled egg slices, fresh chives, or sour cream for garnish.


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1Discard the soaking water from beans and set aside.

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2In a large pot, heat olive oil and onion, garlic, green onion, carrots, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt.

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3Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.

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4Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that the beans do not stick.

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5At the end of cooking time, uncover and allow soup to contnue cooking as you stir in salt, if desired, bouillon and fresh pepper to taste. Discard bay leaf.

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6Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.

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7Garnish soup with a dollop of sour cream, a lemon slice, one or two slices of hard-boiled egg, or some fresh chives. Or all of the above.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #spicy, #rich, #bold