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Black Bean Soup


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  • 1 1/2 cups dried black beans
  • 4 1/2 cups water
  • 1 medium onion chopped
  • 1 large carrot chopped
  • 3 bacon slices chopped
  • 5 large fresh thyme sprigs
  • 3 garlic cloves
  • 1 bay leaf
  • 2 1/4 teaspoons ground cumin
  • 2 cups chicken stock or more if needed (or canned low-salt chicken broth)
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight. Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.

Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.

This recipe yields 4 servings.

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