Black Bean Soup
A stovetop black bean soup made from dried black beans simmered with onion and spices then served topped with sour cream, sliced jalapeno, and diced red onion.
servings: 6
total time: 2 hours
recipe by: Frankie
Ingredients
- 1 pound dried black beans
- 8 cups water
- 1 large yellow onion, finely chopped
- 2 TBSP paprika
- 1 tsp granulated garlic
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- salt & pepper
- OPTIONAL TOPPINGS:
- sour cream
- diced red onion
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Rinse the beans thoroughly then place them in a dutch oven along with the 8 cups of water, onion, paprika, garlic, cumin, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat.
- Place the lid on the dutch oven and reduce the heat to medium-low. Simmer then beans over medium-low heat while covered, stirring occasionally, for about 90 minutes or until beans are tender.
- Transfer about half the beans and some of the liquid from the soup to a blender and blend until smooth then pour the blended beans back into the soup and stir to combine.
- Continue to simmer the soup over medium-low heat, stirring often, until the soup has thickened a bit, about 15 minutes.
- Take the soup off the heat. Season with additional salt & pepper to taste.
- Ladle soup into bowls and serve topped with sour cream and diced red onion.
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