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Sour cream in the bold black bean soup
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Bold Black Bean Soup

This heathy black bean soup is super delicious and so satisfying!
Course Soup
Cuisine Soup
Keyword black bean soup
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8 cups
Calories 245kcal

Ingredients

  • 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

Instructions

  • 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
  • Eat
  • Smile
  • Enjoy

Notes

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

Nutrition

Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 36g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 717mg | Potassium: 964mg | Fiber: 8g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 12.4mg | Calcium: 98mg | Iron: 3.9mg