Dutch Oven Black Bean Soup Recipe

3.5 1 4
Dutch Oven Black Bean Soup Recipe
Dutch Oven Black Bean Soup Recipe photo by Taste of Home
Publisher Photo

Dutch Oven Black Bean Soup Recipe

Read Reviews
3.5 1 4
Publisher Photo
This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

Ingredients

  • 2 cups dried black beans
  • 2 quarts water
  • 1 medium onion, chopped
  • 1/2 pound lean pork cubes
  • 2 teaspoons salt
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 can (6 ounces) tomato paste
  • Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream

Directions

Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream. Yield: 2 quarts.
Originally published as Black Bean Soup in Country Extra January 1992, p51

Nutritional Facts

1 cup: 254 calories, 3g fat (1g saturated fat), 27mg cholesterol, 628mg sodium, 37g carbohydrate (11g sugars, 9g fiber), 20g protein.

  • 2 cups dried black beans
  • 2 quarts water
  • 1 medium onion, chopped
  • 1/2 pound lean pork cubes
  • 2 teaspoons salt
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 can (6 ounces) tomato paste
  • Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream
  1. Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream. Yield: 2 quarts.
Originally published as Black Bean Soup in Country Extra January 1992, p51

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Pankajkumar User ID: 6786693 16097
Reviewed Sep. 10, 2013

"cool recipe"

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