PW Black Bean Soup

By Pebbles-2

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

Details

Servings 6
Preparation time 120mins
Cooking time 240mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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First: It has nothing to do with Easter. But I’ll make that up to you.

Finally, this recipe, and the title thereof, raises an important philosophical question that I’ve been wanting to address, and that is this:

I did a quick soak of the beans because I didn’t decide to make them until after church yesterday. (Otherwise I would have soaked them early in the morning for a few hours.) To do a quick soak, just put the beans in a pot with hot water and bring them to a boil. Boil them for 2 minutes…

Then turn off the heat and let the beans sit in the water for an hour.

And add 4 cups of low-sodium chicken broth and a cup of water.

You can certainly use all water if you’d like, but I think using chicken broth (or vegetable broth, if you prefer!) always adds a little more flavor.

Add in the garlic and all the veggies…

Then turn on the heat…

Otherwise known as a boil.

Then just reduce the heat to low, cover it, and let the baynes (otherwise known as beans) cook for a good 1 1/2 hours or so.

At this point, add some seasonings: salt…

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.

Never tried blackbeans before will try to make this recipe. I know it will be good, I had never tried to do any recipes until I started to try some of yours and only yours I’ve always just cooked my mom’s Mexican recipes my husband loves your recipes. Have a good week you should try to put some seafood recipes this week since this week starting from Wednesday until Friday we don’t eat any red meat or chicken just seafood for the lent. Will be doing those beans for sure .

Beans beans the magical fruit… I love them any time & any place, but most of all in soups like this one

Bean soup – to me is often submersion-blended. I think your soup looks wonderful and love the directions for quick soaking! In a pinch – for a smaller family of two, I used well-rinsed canned black beans.

When my daughter moved to Arizona she introduced me to black beans and I have been in love ever since!! Your recipe looks SCRUMPTIOUS!! Next time my daughter comes home for a visit I’m going to make us up a good lookin’ pot of this!! Thank you for sharing this with us!!

Awesome, Ree! Simply awesome! Can’t wait to make this for my amazing hubby!!

That sounds just delicious!! My favorite soup!! I am going to make this! Thank you.

This looks fabulous! And no added fat –in the cooked part anyway. Thanks for sharing!

How am I going to make my nightly margarita this summer? Lol

Recipes like this are great for making a big batch and bringing with me to work all week for lunch. Simple, delicious, healthy, and filling. I’ll use some non-fat greek yogurt and some avocado to make it feel more “satisfying” and I’ll be able to eat it all week, no problem. Thanks for the idea!

I have replaced sour cream with Greek yogurt as well. I agree this looks pretty healthy. Grocery shopping tomorrow and plan on picking up ingredients for this soup. A couple others mentioned the price of limes and I agree! What the heck?

Laurie, your mom probably added a little dry sherry

I make a recipe very similar to this one and it is loved by everyone! So easy and a real winner.

This is very similar to my black bean soup, but I usually sautee the vegies in a bit of olive oil so they carmelize a bit. Then pour some vegie broth into the pan to scrape up all the goodness. It just adds a different depth to the soup. I’ve done the chili powder and cumin, but I like to change up the herbs I use. I’ve done this with thyme, marjoram and savory and it’s yummy.

Carol-When you make beans of any kind it helps prevent that problem or at least lessens it considerably if you bring the beans to a boil at least three seperate time for about 20-30 minutes each time. Then drain between each time and start with fresh water each time. After this just cook it like you normally would…hope that makes sense. Not sure why it helps but I know it helps my family and several other people I know who cook any sort of beans this way.

Looks yummy and great for this cold windy Monday morning. My mouth was watering at your pics. I’m the only one in my family that likes black beans so a soup is to much for me alone unless I freeze the extras. I can’t wait to make the soup tho. Maybe for a family gathering or church pot luck that we have every week in our Bible study.

My husband is Cuban and I will make up two to three bags of black beans at a time. Then freeze them into individual bags. He will not even eat can black beans anymore.

I cannot wait to make this. I am always looking for new soups to make.

Love black bean soup. Your recipe makes me hungry this early in the morning. Happy Easter. Spring is right around corner

Hubby and I had this soup for the first time in Puerto Rico, fell in love. When they serve it they add fresh diced ham and onions and a dash of vinegar… delicious!

Great!! My fave Tex-Mex place has beans like this–I will make them. Before it warms up again.

That dish looks so yummy!!! I shy away from dried beans cause they have never turned out for me but, you make it look so easy. I’ll try your method next time… off to the grocery store I go …:) Thank you Ree! Lately I’ve been cooking your recipes for my family and they have all been delicious!!!

All this needs is some fluffy white rice, chopped onions, and that squeeze of fresh lime.

Can i add some cheese please??!!!

I am going to try the brining technique with my beans tonight.. and then make this soup tomorrow!

I LOVE black bean soup. I put a little cayenne pepper in mine, as well. My recipe also says to blend part of the beans after they are cooked, which I do. Just take out half or third of the beans and set them aside, blend the remainder and add the beans back.

Love to make black bean soup, love to smell it while it cooks, and absolutely love to eat a nice big bowl as a reward! My version is very similar, but I also add finely chopped carrots and celery with the onions, and pour in a whole jar of green salsa. The salsa adds pepper flavor, and additional spice. I started making it that way, years ago, when I found that I was lacking fresh peppers. Now, I wouldn’t dream of doing it any other way! You know how families are…once they love something you make, you’d better be consistent! I also add a splash of Worcestershire sauce, for more depth of flavor. Sometimes I don’t have limes around, either, but adding more condiments like grated cheese and sour cream

I’m going to make this soup just so I have an excuse to top it with all the ‘fixins’! Love the tex-mex feel! I blogged about your perfect salmon recipe last week and like I say in the post, I’ll never make salmon any other way! Thanks for the always-awesome recipes!

I make my black beans pretty much with the same ingredients, but I also add long coriander, cilantro & four color peppers water instead of broth, serve with white rice and “Ropa Vieja” So, is it black beans or black bean soup? Who knows lol.

I love this soup !!! I like to blend it and eat it smooth too!!!

I totally tossed almost the exact same ingredients in a pot yesterday on a whim, so I can confirm the goodness of this recipe! I added some chopped tomato.

Have made similar several time using canned rinsed black beans, which work just as well. When soup throroughly heated, use your immersion blender to blend a minute or so, leaving about half the beans intact. This makes it very creamy and thickens.

Cold day in the upper midwest. This soup will be a welcome treat at dinner tonight. Congrats to the mixer winners. That is one purtty, sweet color! Heavy sigh………….

I love black bean soup but love mine rally thick so once the beans are soft, I take out a cup or two and purée them then add them back in,

Why, yes, I think I will make this tonight. I’ll add a little shredded chicken for kicks!

Love, love, love black bean soup — and it’s soooo easy! The three colors of peppers make it pretty, too!

I make a similar soup but it also has chipotles in adobo and coconut milk. Will make you swoon. With canned beans it takes less than 30 minutes to whip up an amazing dish.

I didn’t win the mixer. WHAT!! Again slighted. It’s because I’m a guy isn’t it? Oh well.

Heather Owen

How would I do this if I want to make it in the crock pot instead? Do I need to soak the beans still?

My Mother-In Law made this. It is a traditional dish from Spain. The onions, pepper & garlic are called mojo. It is sautéed with olive oil. Then transferred to a Dutch oven. Put your black beans in & simmer. She served it over long grain white rice. I added salsa to it. Now it is tradition she would also make a pork roast with it on Christmas Eve for dinner. It then has another name I can’t spell it but I can say it. She also served dinner rolls to mop up the liquid. Good stuff!!! I make it for my family.

I made your black beans, zesty lime rice and chimichurri shrimp recipes last night. They were all winners! Our family needed a little more spicy heat in the beans so I doubled all the seasonings and even added some chipotle powder. It was a delicious dinner. Thanks Ree!

Now; it is a waste of of vitamins and lots of other good stuff to boil in the water and then throw it out. Is that just to get the beans soft.

Your recipe is the same as mine, except I use a couple of slices of peppered baconas an additional seasoning. Then I have to make rice to serve it over, then chop green onions to garnish it with. Oh, then make cornbread to serve with it.

I made this tonight. The written (recipe) instructions don’t mention anything about the garlic. So, I forgot to add it in. The soup was still pretty good, but next time, I’ll include the garlic.

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