Black Bean Soup from Scratch recipe

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Ingredients

1 pound dry black beans
3 quarts water
2 cubes chicken bouillon
½ small onion, roughly chopped
½ small green bell pepper, stemmed and seeded
2 tablespoons olive oil
6 cloves garlic, minced
1 ½ teaspoons white sugar
1 teaspoon chopped fresh oregano, or to taste
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced onion, or to taste

Nutrition Info

266.8 calories
carbohydrate: 42.6 g
cholesterol: 0.2 mg
fat: 4.9 g
fiber: 10.2 g
protein: 14.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 678.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash beans, place into a 6-quart stockpot with water to cover and let soak for 8 hours.

  2. Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.

  3. Blend onion and bell pepper in a food processor until smooth.

  4. Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

Recipe Yield

7 servings

Recipe Note

This black bean soup from scratch is delish.

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