Black Bean Soup
4/1/2025
Prep Time: 15 minutes | Cook Time: 2 hours
Description
A hearty black bean soup, steeped in tradition and homemade techniques. The flavorful pot of this soup relies mostly on dried black beans, which are rich in flavor and nutrients, and simple herbs and spices for an authentically delicious meal.
Ingredients
- 1 lb dried black beans
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 8-10 cups water or vegetable broth
Optional Ingredients
- Chopped fresh cilantro: Adds a fresh, earthy flavor and nice color contrast to the dark soup.
- Diced avocado: Introduces a creamy texture and lightens the flavor profile.
- Diced jalapeño pepper: Incorporates a kick of heat and a zesty twist for those seeking a little more spice.
- Squeeze of lime juice: Lends acidity to balance the heartiness of the soup.
Estimated Time
- Prep time: 15 minutes
- Cook time: 2 hours
Instructions
- Rinse the dried black beans under cold running water, checking for any stones or impurities.
- Heat olive oil in a large pot over medium heat, add the onion, garlic, carrots, celery, bell pepper, and sauté until the vegetables are softened.
- Stir in the salt, black pepper, cumin, oregano, and bay leaf until the vegetables are well coated.
- Add the cleaned dried black beans to the pot followed by the water or broth.
- Bring the soup to a simmer, cover the pot with a lid slightly ajar and simmer for about 2 hours until the beans are tender.
- Check the soup occasionally and add more water or broth if necessary.
- Once the beans are cooked, taste the soup and adjust seasoning if needed.
- Optional: Using a blender, pulse some of the soup to create a thicker texture.
- Serve hot with optional ingredients, as desired.
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