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Black Bean Soup from Scratch
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Prep Time:
10 minutes
Cook Time:
280 minutes
Total Time:
770 minutes
Hearty homemade black bean soup bursting with fresh flavors, ideal for chilly evenings.
Ingredients:
  • 1 pound dry black beans
  • 3 quarts water
  • 2 cubes chicken bouillon
  • 0.5 small onion, roughly chopped
  • 0.5 small green bell pepper, stemmed and seeded
  • 6 cloves garlic, minced
  • 1.5 teaspoons white sugar
  • 1 teaspoon chopped fresh oregano, or to taste
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground black pepper
  • 1 teaspoon minced onion, or to taste
Instructions:
  • Rinse beans and soak in a 6-quart stockpot with enough water to cover for 8 hours.
  • 1. Give the beans a quick rinse. Add the beans, 3 quarts of water, and chicken bouillon to a large pot. Bring to a boil over high heat, then cover, reduce to low heat, and simmer for 3 hours without draining.
  • Pulse onion and bell pepper in a food processor until creamy.
  • In a large skillet, heat oil over medium-high heat. Saute garlic for 1 minute. Add onion mixture and cook for 4 minutes, stirring constantly. Mix into beans along with sugar, oregano, cumin, salt, and pepper. Simmer uncovered for 1 1/2 to 2 hours until beans are tender and soup thickens. Garnish with minced onion before serving.

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