Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans; 6 cups cold water; 3 tablespoons canola or other vegetable oil; 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice; 1 medium onion, peeled and cut into 1/4-inch dice; 1 large carrot, peeled and cut into 1/4-inch dice; 3 large cloves garlic, minced; 8 cups chicken stock, canned low-sodium broth, or water, or more as needed; 4 bay leaves; Coarse (kosher) salt and freshly ground black pepper, to taste; 1/2 teaspoon Tabasco sauce, or more to taste; 1 tablespoon dry sherry or Madeira; 1 teaspoon wine vinegar, preferably sherry vinegar but white wine or red wine vinegar will do; For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg

Servings: persons

2 cups dried black beans
6 cups cold water
3 tablespoons canola or other vegetable oil
4 ounces slab bacon, rind discarded, cut into 1/4-inch dice
1 medium onion, peeled and cut into 1/4-inch dice
1 large carrot, peeled and cut into 1/4-inch dice
3 large cloves garlic, minced
8 cups chicken stock, canned low-sodium broth, or water, or more as needed
4 bay leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
1/2 teaspoon Tabasco sauce, or more to taste
1 tablespoon dry sherry or Madeira
1 teaspoon wine vinegar, preferably sherry vinegar but white wine or red wine vinegar will do
For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg

1
Pick over the beans, discarding any stones or bits of debris.
2
Place the beans in a colander or strainer and rinse well under cold running water.
3
Drain.
4
Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
5
Heat the oil in a very large stockpot over medium-low heat.
6
Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
7
Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
8
Drain the soaked beans.
9
Add them to the pot along with 8 cups stock and the bay leaves.
10
Increase the heat to high and bring to a boil.
11
Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours.
12
Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot.
13
If the soup becomes too thick, add additional stock or water.
14
Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
15
Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar.
16
Remove the bay leaves.
17
Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.

1289

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried black beans, 6 cups cold water, 3 tablespoons canola or other vegetable oil, 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice, and more.

Yes, Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup

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