Black Bean Soup

This heathy black bean soup is super delicious and so satisfying!

Course Soup

Cuisine Soup

Keyword bean soup, black bean soup

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 245kcal

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
1 tablespoon olive oil
1 bay leaf

In a large stockpot, add beans and water. Soak overnight
Rinse and drain beans. Add back to the stockpot and add broth the bay leaf and a tablespoon of olive oil
Turn the heat on medium/high and once the beans come to a boil, lower to a simmer and cook for 2. 5 hours
A half hour before the beans are done, get a food processor out and add the onion, potatoe, celery and garlic. Pulse until they are small and somewhat mushy
Heat a sauté pan on medium and add 1 tablespoon olive oil. Once that heats up, add the processed veggies and sauté for 20 minutes, flipping every few minutes with a spatula
Add veggies to beans and stir until combined
Add oregano and salt and bring back to a slight boil and cook for an additional half hour
Ladle into some bowls and add sour cream if you desire
Eat
Smile
Enjoy

I didn't add the time the beans soaked overnight.

Helpful tips

Why do you soak beans? If I'm going to cook this soup and not use my instant pot, I need to soak them overnight. This helps cut the time of how long you cook them and also makes them easier to digest by breaking dow the complex sugars.
You don't have to soak the beans overnight. But you will need to soak them for at least 4 hours but I find overnight best.
After cooking the beans, they should be tender but have a little bite to them. But if you like them to be on the mushy side, cook for another hour.
I leave the skin on the potato because I like nutrients you get from it. But if you want to peel it, go right ahead.