This healthy and savory black bean soup recipe with dry beans is easy to prepare, freezer-friendly, and perfect for those cold winter days.
Ingredients
- 1 pound dry black beans
- 1 small red bell pepper, halved and seeded
- 1 small onion, quartered
- 2 cloves garlic, whole
- 3 bay leaves
- 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 bullion cube
- 3/4 tsp kosher salt
- black pepper, to taste
- avocado, sour cream, red onions, scallions, chives and/or cilantro, for topping
Directions
Soak The Beans
- Overnight Method: Rinse beans and place in a large pot with about 8 cups of water. Soak beans overnight.
- To reduce the cook time, use this quicker method: Cover the pot and bring to a boil, then remove from heat and let the beans sit, covered for 1 hour.
Cook the soup
- Drain and discard the water, then add 9 cups of fresh cold water.
- Add 1 bell pepper, 2 cloves garlic, the small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer, covered for about 1 1/2 hours, or until the beans are tender, stirring occasionally. (Add water if necessary) Discard the veggies.
- Meanwhile, in a large skillet, heat oil on medium-low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with 1/2 teaspoon salt and black pepper, to taste and sauté for about 5 to 6 minutes, or until soft.
- Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bouillon, and adjust water if needed.
- Cover and simmer on low about 30 minutes, stirring.
- Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
- Adjust 1/4 teaspoon salt, pepper and cumin to taste and ladle about 1 1/4 cups into each bowl.
- Top with sour cream if desired, chopped onions, scallions, chives or/or cilantro and enjoy!