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Homemade Black Bean Soup

 Homemade Black Bean Soup
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.
12 ServingsPrep: 30 min. + standing Cook: 2 hours


  • 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


  • 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

2 of 2

Homemade Black Bean Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts:Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and tomato paste and without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also 187 calories, 48 mg sodium, trace cholesterol, 30 gm carbohydrate, 11 gm protein, 4 gm fat.