Homemade Black Bean Soup Recipe

5 2 2
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Homemade Black Bean Soup Recipe

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5 2 2
Publisher Photo
Here's an economical meal that doesn't skimp on flavor. Hearty black beans make up for the meat, and the peppers add just the right splash of color.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 2 hours

Ingredients

  • 1 pound dried black beans
  • 6 cups chicken broth
  • 4 cups water
  • 1-1/2 cups chopped onions
  • 1 cup thinly sliced celery
  • 1 large carrot, chopped
  • 1/2 cup each chopped green, sweet red and yellow peppers
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 3 tablespoons minced fresh parsley
  • 3 bay leaves
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 3/4 teaspoon salt, optional
  • Chopped tomato, optional

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.
Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired. Yield: 12 servings (3 quarts).
Originally published as Black Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p15

Nutritional Facts

1 cup: 191 calories, 4g fat (1g saturated fat), 0 cholesterol, 484mg sodium, 30g carbohydrate (9g sugars, 7g fiber), 10g protein.

  • 1 pound dried black beans
  • 6 cups chicken broth
  • 4 cups water
  • 1-1/2 cups chopped onions
  • 1 cup thinly sliced celery
  • 1 large carrot, chopped
  • 1/2 cup each chopped green, sweet red and yellow peppers
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 3 tablespoons minced fresh parsley
  • 3 bay leaves
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 3/4 teaspoon salt, optional
  • Chopped tomato, optional
  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
  2. Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.
  3. Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired. Yield: 12 servings (3 quarts).
Originally published as Black Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p15

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MY REVIEW
gemmasmomma User ID: 4053302 43170
Reviewed Apr. 23, 2012

"Delicious!! I went easy on the pepper for my little ones' sake and used sauce instead of paste and everyone scarfed it down. I love how it needs very little salt."

MY REVIEW
joyie iv User ID: 4592391 45172
Reviewed Oct. 5, 2010

"This recipe is the very best.. Can't think of any way to make it better, will certainly make it again."

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