Long-Simmering Black Bean Soup Recipe

Name: Long-Simmering Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans, rinsed and sorted; 1 cup chopped onion; 2 large carrots, peeled and chopped; 2 large celery stalks, diced; 2 or 3 cloves garlic, crushed or minced; 1/4 cup chopped fresh parsley; 2 bay leaves; 2 teaspoons salt-free seasoning (see page 4 for brands); 1/4 teaspoon ground nutmeg; 1/4 cup dry red wine or sherry, optional; Salt and freshly ground pepper to taste; 1 tablespoon olive oil; 1 large onion, quartered and thinly sliced; 1 lemon, thinly sliced; Finely chopped fresh parsley

Servings: persons

1 pound dried black beans, rinsed and sorted
1 cup chopped onion
2 large carrots, peeled and chopped
2 large celery stalks, diced
2 or 3 cloves garlic, crushed or minced
1/4 cup chopped fresh parsley
2 bay leaves
2 teaspoons salt-free seasoning (see page 4 for brands)
1/4 teaspoon ground nutmeg
1/4 cup dry red wine or sherry, optional
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1 large onion, quartered and thinly sliced
1 lemon, thinly sliced
Finely chopped fresh parsley

1
Soak the beans overnight in plenty of water in a large covered soup pot.
2
Or cover with water, bring to a boil, then let stand off the heat for an hour for a shortcut version of presoaking.
3
In either case, drain the beans after soaking, and rinse.
4
Place in a soup pot with fresh water in a ratio of approximately 3 parts water to 1 part beans.
5
Bring to a simmer, then cover and simmer steadily for 1 hour.
6
Add the onion, carrots, celery, garlic, parsley, bay leaves, seasoning, nutmeg, and optional wine.
7
Simmer for another 1 to 1 1/2 hours, or until the beans are soft.
8
Scoop out about 1 1/2 cups of the beans with a slotted spoon, avoiding as much as possible scooping out the other vegetables.
9
Set aside.
10
Discard the bay leaves and transfer the solid ingredients, in batches, to a food processor or blender.
11
Use about 1/4 cup cooking liquid per batch.
12
Process until smoothly pureed, then return the puree to the soup pot along with the reserved beans.
13
Or insert an immersion blender into the pot and process until smoothly pureed.
14
Season with salt and pepper and return to low heat for 15 minutes.
15
Just before serving, heat the oil in a small skillet.
16
Add the sliced onion and saute over medium heat until golden brown.
17
Garnish each serving with some of the sauteed onion, 2 lemon slices, and some chopped parsley.
18
This soup keeps very well for several days, and the flavor improves as it stands.
19
Per serving:
20
Calories: 277
21
Total fat: 3g
22
Protein: 15g
23
Fiber: 12g
24
Carbohydrate: 50g
25
Cholesterol: 0mg
26
Sodium: 28mg

332

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 dried black beans, rinsed and sorted, 1 cup chopped onion, 2 large carrots, peeled and chopped, 2 large celery stalks, diced, and more.

Yes, Long-Simmering 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.

Long-Simmering Black Bean Soup

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