Black Bean Soup from Scratch recipe
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Ingredients
- 1 pound dry black beans 3 quarts water 2 cubes chicken bouillon ½ small onion, roughly chopped ½ small green bell pepper, stemmed and seeded 2 tablespoons olive oil 6 cloves garlic, minced 1 ½ teaspoons white sugar 1 teaspoon chopped fresh oregano, or to taste 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon minced onion, or to taste
Nutrition Info
- 266.8 caloriescarbohydrate: 42.6 gcholesterol: 0.2 mgfat: 4.9 gfiber: 10.2 gprotein: 14.6 gsaturatedFat: 0.8 gservingSize: -sodium: 678.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Black Bean Soup from Scratch
Directions
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Wash beans, place into a 6-quart stockpot with water to cover and let soak for 8 hours.
Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
Blend onion and bell pepper in a food processor until smooth.
Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.