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Black Bean Soup

Black Bean Soup

(courtesy of Southern Living Magazine)

Yield:  8 servings

Prep:  20 minutes; Soak:  8 hours

Cook:  5 hours, 5 minutes

1 (16-ounce) package dried, black beans

3 quarts water

3 chicken bouillon cubes

½ small onion

¼ small green pepper

6 garlic cloves, minced

2 T olive oil

1 t dried oregano

1 t ground cumin

1 ½ t sugar

1 t salt

½ t pepper

Garnish:  minced onion

Wash beans, and remove any foreign particles.  Soak beans in water to cover in a 6-quart stockpot 8 hours.  Rinse and drain beans.

Bring beans, 3 quarts water, and bouillon to a boil.  Cover, reduce heat to low, and simmer 3 hours.  Do not drain.

Process ½ small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides.

Saute garlic in hot oil in a large skillet over medium-high heat 1 minute.  Add onion mixture, and cook, stirring constantly, 4 minutes.

Stir onion-and-garlic mixture into beans.  Add oregano and next 4 ingredients.  Simmer, uncovered, 1 ½ hours to 2 hours or until beans are tender and soup is thick.  Garnish, if desired.