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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.