Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound black beans; 10 cups water; 4 teaspoons salt divided; 1 each sweet red bell peppers cored, halved; ⅔ cup vegetable oil; 1 large onions peeled, sliced; 4 each garlic cloves minced; 1 each serrano chiles seeded, halved; 1/2 teaspoon black pepper; 1 1/2 tablespoons chocolate mexican, crumbled; 1 each bay leaves; ⅛ teaspoon cumin ground; 1 teaspoon sugar; 2 1/2 tablespoons white wine vinegar red; 2 1/2 tablespoons olive oil

Servings: persons

1 pound black beans
10 cups water
4 teaspoons salt divided
1 each sweet red bell peppers cored, halved
⅔ cup vegetable oil
1 large onions peeled, sliced
4 each garlic cloves minced
1 each serrano chiles seeded, halved
1/2 teaspoon black pepper
1 1/2 tablespoons chocolate mexican, crumbled
1 each bay leaves
⅛ teaspoon cumin ground
1 teaspoon sugar
2 1/2 tablespoons white wine vinegar red
2 1/2 tablespoons olive oil

1
Rinse beans and soak overnight, along with 1 teaspoon salt and bell pepper.
2
In a 6-quart stewpan, bring beans, soaking water, and pepper to a boil.
3
Simmer until tender (really tender).
4
Heat peanut oil in deep frying pan.
5
Saute onion, garlic and green hot pepper until soft.
6
Remove 2 1/2 cups bean broth from pot and add to frypan.
7
Simmer 10 minutes.
8
Strain onions, garlic and hot peppers from broth and discard them.
9
Remove bell pepper and discard.
10
Add seasoned broth to soup pot.
11
Add all other ingredients except vinegar and olive oil to soup pot and simmer 2 1/2 hours until thick.
12
If too thick, add water.
13
Add vinegar and olive oil before serving.

791

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 pound black beans, 10 cups water, 4 teaspoons salt divided, 1 each sweet red bell peppers cored, halved, 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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