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Black Bean Soup

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • FIXINS:
  • 1 pound Dried Black Beans
  • 4 cups Low Sodium Chicken Broth
  • 2 cups Water
  • 3 cloves Garlic, Minced
  • 1 whole Medium Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 teaspoon Kosher Salt (more To Taste)
  • 1-1/2 teaspoon Chili Powder
  • 1-1/2 teaspoon Cumin
  • Sour Cream
  • Avocado, diced
  • Cilantro Leaves
  • Lime Wedges
  • Corn Tortillas Cut Into Strips

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.

In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)

Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.

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