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+ servings
Sour cream in the bold black bean soup

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


  • 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


  • 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


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


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