This is my bold black bean soup recipe! It’s bold because it dares to be veggie filled!
I got this recipe out of a cookbook many years ago. I have made it so many times over the years, that it’s been a while since I’ve looked at the cookbook for the recipe. When I was making it for this post, I checked the cookbook to see how much I’ve altered it.
That reminded me of the childhood game called “telephone”, where you whisper something to someone and they in turn, whisper it to the next person until the last person says it aloud so you can see how much the thing you whispered changed.
Surprising, I haven’t changed it that much!
The cookbook I got it from is Laurel’s Kitchen.
What I love about this black bean soup is how thick it gets with the vegetables. It thickens because you use a food processor on the vegetables and then you sauté them and add them to the beans!
Here are some other soups I’ve made:
How to make black bean soup
The first thing I do is measure out 2 cups of black beans and add enough water so there is 2 inches between the beans and the top of the water. Now, I soak the beans overnight.
You don’t have to soak the black beans overnight but I often do because it lessens the time you need to cook the beans.
This photo is after I drained the water the next morning. I place a bay leaf on the beans and gather some chicken broth and olive oil.
Doesn’t it look like the bay leaf is floating? Or that I superimposed it? Well, I didn’t!
I pour 32 ounces of chicken broth on the black beans and 2 tablespoons of olive oil in the broth. I turn on the heat and bring the beans to a boil. Once they come to a boil, I lower the heat to a simmer and cook them for 2 to 2 and 1/2 hours.
At that time, I test the beans to see if they are done. I like my black beans with a little bite, not crunchy mind you, but not mushy. So, if you like your black beans to be mushier, you can cook them for another hour.
I gather an onion, a potato, celery and a few cloves of garlic. I like veggies, so I pick a fairly large onion and potato.
I take out my food processor and cut the veggies into big chunks so they will fit easily into the food processor. I pulse the vegetables until they are really small. I heat up a sauté pan on medium and add 1 tablespoon of olive oil and scrape the veggies into the pan.
I sauté the vegetables for 15 minutes, flipping it all every once in a while.
Time to scrape all that veggie goodness into the pot with the black beans and stock. Now I put 1 1/2 tablespoons of dried oregano in and 1 teaspoon salt and let the whole concoction cook for another half hour.
It is done. See how thick it got?
Time to serve it. I grab a bowl and ladle some delicious black bean soup into it.
But we are not done, peeps. We need a nice dollop of sour cream.
Time to eat it!
Yummy and perfect.
I hope you enjoyed this black bean soup recipe!
Please feel free to leave me a comment. What is your favorite soup?
And as always, may all your dishes be delish!
If you’ve tried this black bean soup or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Bold Black Bean Soup
- 2 cups dried black beans rinsed and picked over
- Enough water to cover beans with 2 inches between the beans and the top of the water
- 32 ounces chicken broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon olive oil
- 1 onion large, cut in big chunk
- 1 potato large, with skin on, cut in a few big chunks
- 1 stalk celery cut in half
- 2 cloves garlic
- 1.5 tablespoons oregano
- 1 teaspoon salt
- 1 tablespoon sour cream
Tools and extras
- In a large stockpot, add beans and water. Soak overnight
- Drain beans, add broth, bay leaf and 2 tablespoons olive oil
- Put sauté pan on stove, heat on medium/high until the beans come to a boil, lower to a simmer and cook for 2 hours
- Get food processor out, add the vegetables and pulse until they are small. It will probably be a little watery
- Add 1 tablespoon olive oil in a sauté pan and heat on medium, add processed veggies and sauté for 15 minutes flipping every once in a while with a spatula
- Add veggies to beans and stir until combined
- Add oregano and salt and cook for a half hour
- Ladle into some bowls
- Add sour cream
- Spoon some in your mouth