Black Bean Soup from Scratch

Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This black bean soup from scratch is delish.

By Ashley Borgemenke

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Recipe Summary

prep:
10 mins
cook:
4 hrs 40 mins
additional:
8 hrs
total:
12 hrs 50 mins
Servings:
7
Yield:
7 servings
Nutrition Info
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

Per Serving:
267 calories; protein 14.6g; carbohydrates 42.6g; fat 4.9g; cholesterol 0.2mg; sodium 678.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Cali
Rating: 4 stars
01/21/2020
I didn't have any chicken bouillon so I used 14 oz chicken stock which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the remaining bell pepper jalapeno and onion and sauteed with the garlic and added to the bean mixture. Even with the jalapeno it was a bit bland. I will make it again but use less beans (maybe 1/2 a pound) so the ratio of aromatics/beans is higher. I will also try with bouillon and possibly add a ham hock. Thanks for sharing the recipe. Read More
Helpful
(1)

Most helpful critical review

The Occasional Baker
Rating: 3 stars
02/12/2020
Not sure if it was supposed to turn out so watery? Maybe the beans had absorbed a lot of water? Next time I will cook 1/2 the amount of beans and try 1/3 less water. The beans I used were fresh and I soaked them 12 + hours with a teaspoon of salt and a pinch of soda. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MommaBean3
Allstar
Rating: 5 stars
12/22/2019
We prefer our black bean soup spicy and chunky. So I diced the peppers and onions added a jalapeño and sautéed them before adding them to the beans. I decided to garnish with a spoonful of salsa. Great recipe and a great alternative to other cold weather soups. This will be a staple in my house for sure! Read More
Helpful
(1)
Cali
Rating: 4 stars
01/20/2020
I didn't have any chicken bouillon so I used 14 oz chicken stock which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the remaining bell pepper jalapeno and onion and sauteed with the garlic and added to the bean mixture. Even with the jalapeno it was a bit bland. I will make it again but use less beans (maybe 1/2 a pound) so the ratio of aromatics/beans is higher. I will also try with bouillon and possibly add a ham hock. Thanks for sharing the recipe. Read More
Helpful
(1)
The Occasional Baker
Rating: 3 stars
02/12/2020
Not sure if it was supposed to turn out so watery? Maybe the beans had absorbed a lot of water? Next time I will cook 1/2 the amount of beans and try 1/3 less water. The beans I used were fresh and I soaked them 12 + hours with a teaspoon of salt and a pinch of soda. Read More
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