Black Bean Soup

By á-44991

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

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.


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.

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 also add long coriander, cilantro & four color peppers water instead of broth, serve with white rice and “Ropa Vieja” 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.
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.