Black Bean Soup

1
Gretchen ***

By
@gcolie

This is my favorite soup. It's delicious, filling, and versatile.
You can serve this over rice, with tortilla chips, or with a slice of cornbread.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
8 Hr 15 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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1 lb
dried black beans*
1 large
onion, diced
4 stalk(s)
celery, diced
2
carrots, peeled and diced
3
garlic cloves, minced
1 1/2 c
chicken broth
2 1/4 tsp
cumin
dash(es)
cayenne pepper (or more if you like)
juice of 1/2 lime
salt and pepper to taste

OPTIONAL TOPPINGS:

sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon

How to Make Black Bean Soup

Step-by-Step

  • 1Soak the beans: Rinse and sort beans. Soak beans in cold water (6-8 cups) for 8 hours or overnight.
  • 2Drain and rinse beans. Add to a large stockpot with water to cover by 1 inch. Bring to a boil, reduce heat, cover and simmer until beans are tender (1 1/2- 2 hours).
    Season with salt and pepper to taste.
    Do not drain.
  • 3Cook onion, celery, and carrots in 1-2 tablespoons oil (or bacon drippings for extra flavor) in a skillet over medium heat until tender ( 6-7 minutes).
    Add garlic and cook for another 2 minutes.
  • 4Add vegetables, broth, cumin, and cayenne pepper to pot of beans.
    Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Season with salt and pepper to taste.
    Working in batches, transfer 1/2 of the soup to the blender and puree. (Or use an immersion blender if you have one).
    Return soup to pot and heat through.
    Stir in lime juice and serve.





    * You can substitute 4 cans of black beans for the dried. Just skip the first two steps and add a little extra broth to get desired consistency.

Printable Recipe Card

About Black Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Vegetarian, Gluten-Free, Low Fat
Other Tag: Healthy




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