Go Back

black bean soup

A hearty and nutritious black bean soup perfect for cold days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dry black beans
  • 1 small red bell pepper halved and seeded
  • 1 small onion quartered
  • 2 cloves garlic whole
  • 3 bay leaves bay leaves
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 0.5 cup parsley chopped
  • 1 red bell pepper diced
  • 2 medium carrots diced
  • 5 cloves garlic minced
  • 1 tablespoon red wine vinegar
  • 0.125 cup white wine
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 cube chicken bouillon or vegetable bullion
  • 0.75 teaspoon kosher salt
  • to taste black pepper
  • optional toppings avocado, sour cream, red onions, scallions, chives, cilantro

Method
 

Preparation Steps
  1. Rinse beans and soak overnight in large pot with water.
  2. Drain beans, add fresh water and bring to a boil. Reduce to simmer and cook for 1.5 hours until tender.
  3. In a skillet, heat olive oil and sauté diced onion, carrots, bell pepper, garlic, and parsley until soft.
  4. Add sautéed vegetables to the cooked beans, then stir in vinegar, wine, cumin, oregano, bouillon, salt, and pepper.
  5. Simmer the mixture covered for 30 minutes. Partially blend the soup for a thicker texture.
  6. Discard bay leaves, adjust seasoning and serve hot, garnished with desired toppings.

Notes

This black bean soup is perfect for freezing and quick to reheat.