Black Bean Soup

Photo by Gayle H.
Adapted from thepioneerwoman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thepioneerwoman.com

Ingredients

  • 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

  • FIXINS:

  • Sour Cream

  • Avocado, diced

  • Cilantro Leaves

  • Lime Wedges

  • Corn Tortillas Cut Into Strips

Directions

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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