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 lb. or 12 oz. pkg. black beans; 10 c. water; 1 large green pepper; 3/4 c. olive oil; 1 large onion; 4 garlic cloves; 1 large green pepper; 3 1/2 to 4 tsp. salt; 1/2 tsp. black pepper; 1/4 tsp. oregano; 1 bay leaf; 2 Tbsp. sugar; 2 Tbsp. vinegar; 2 Tbsp. Spanish white cooking wine; 2 Tbsp. olive oil

Servings: persons

1 lb. or 12 oz. pkg. black beans
10 c. water
1 large green pepper
3/4 c. olive oil
1 large onion
4 garlic cloves
1 large green pepper
3 1/2 to 4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1 bay leaf
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. Spanish white cooking wine
2 Tbsp. olive oil

1
Wash beans.
2
Soak overnight in water and green pepper, cut in half.
3
Next day, cook slow, covered, approximately 40 minutes. Saute chopped onion, garlic and green pepper in oil.
4
Mash approximately 1 cup beans and add to onion mixture.
5
Put onion mixture in pot with beans.
6
Add salt, pepper, oregano, bay leaf and sugar.
7
Cook, uncovered, on medium for 1 hour.
8
Add vinegar and wine; cook slow for another hour, stirring so it doesn't stick to bottom.
9
Add olive oil and serve.
10
Yields approximately 10 servings.

820

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 lb. or 12 oz. pkg. black beans, 10 c. water, 1 large green pepper, 3/4 c. olive oil, 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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