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Dutch Oven Black Bean Soup

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.
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    2 quarts

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.

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Reviews

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Average Rating:
  • Pankajkumar
    Sep 10, 2013

    cool recipe

  • neon628
    May 31, 2010

    No comment left

  • hungry22
    Jan 16, 2010

    No comment left

  • makerofgoodies
    Feb 5, 2007

    No comment left