Description
This hearty Black Bean Soup recipe is made from scratch using dried black beans simmered with aromatic vegetables and spices, then partially blended to create a thick, flavorful soup. Perfect as a comforting meal, it is garnished with fresh herbs and creamy toppings for added texture and brightness.
Ingredients
Scale
For the Beans:
- 1 pound dry black beans
- 1 small red bell pepper (halved and seeded)
- 1 small onion (quartered)
- 2 cloves garlic (whole)
- 3 bay leaves
For the Soup:
- 1 tbsp olive oil
- 1 large onion (diced)
- 1/2 cup parsley (chopped)
- 1 red bell pepper (diced)
- 2 medium carrots (diced)
- 5 cloves garlic (minced)
- 1 tbsp red wine vinegar
- 1/4 cup white wine (2 ounces)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon cube (or vegetable bouillon cube)
- 3/4 tsp kosher salt
- Black pepper (to taste)
- Avocado, sour cream, red onions, scallions, chives and/or cilantro (for topping)
Instructions
- Soak the Beans: Rinse the dry black beans and place them in a large pot with about 8 cups of water. For best results, soak the beans overnight to soften them. Alternatively, for a quicker method, cover the pot and bring to a boil, then remove from heat and let the beans soak, covered, for 1 hour.
- Cook the Beans: Drain and discard the soaking water. Add 9 cups of fresh cold water to the pot with the beans. Add 1 small bell pepper, 2 whole cloves garlic, the quartered small onion, and 3 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 1/2 hours or until the beans are tender, stirring occasionally. Add water if needed to keep beans submerged. Once tender, discard the vegetables used to flavor the beans.
- Sauté the Vegetables: While the beans simmer, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the diced large onion, chopped parsley, diced red bell pepper, diced carrots, and minced garlic. Season with 1/2 teaspoon kosher salt and black pepper to taste. Sauté for about 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Vegetables and Seasonings to Soup: After the beans have simmered for an hour, add the sautéed vegetables to the pot. Then add 1/4 cup white wine, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1 teaspoon oregano, and 1 chicken or vegetable bouillon cube. Adjust water levels if necessary. Cover the pot and simmer on low heat for an additional 30 minutes, stirring occasionally.
- Blend the Soup: Remove the bay leaves. Using an immersion blender, partially blend the soup for about 10 seconds to thicken the texture while keeping some chunkiness. If you do not have an immersion blender, transfer about 3 cups of the soup to a blender, puree it, and return it to the pot. Mix well.
- Season and Serve: Taste and adjust seasoning with an additional 1/4 teaspoon salt, pepper, and cumin if desired. Ladle approximately 1 1/4 cups into each bowl. Top with sour cream, diced avocado, chopped red onions, scallions, chives, and/or cilantro according to preference and serve warm.
Notes
- To make this soup with canned beans, skip soaking and cooking the dry beans. Use 4 (15-ounce) cans of black beans instead. Begin at step 3 with the canned beans and 4 cups of water added to the pot. Follow the remaining steps as written. This yields about 9 cups of soup.
- For added spice, try adding 2 or 3 chipotles in adobo sauce or a teaspoon of chili powder for smokiness.
- To reduce sodium, omit the bouillon cube and water; use a low-sodium broth instead.
Nutrition
- Serving Size: 1 1/4 cups (about 300 ml)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
