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This healthy and savory black bean soup recipe with dry beans is straightforward to arrange, freezer-friendly, and ideal for those cold winter days.
Black Bean Soup
I look ahead to making homemade soups and stews when the weather gets cold. This black bean soup is hearty, super high in fiber, and cheap to make. It’s also vegan and vegetarian. Try it topped with avocado, sour cream or Greek yogurt and fresh chopped herbs, like cilantro or chives. You may additionally like this Crock Pot Chicken and Black Bean Soup, Vegetarian Black Bean Chili, or these Quick Cuban Black Beans.
Black Bean Soup Ingredients
I pack in extra flavor on this black bean soup by adding the veggies twice. Whole vegetables simmer with the beans, and chopped ones get sauteed individually before moving into the pot.
- Beans: Simmer the dry black beans with red bell pepper, onion, garlic, and bay leaves in water.
- Sautéed Vegetables: Onion, red bell pepper, carrots, parsley, and garlic cook together after which go within the soup.
- Vinegar: For those who don’t have red wine vinegar, apple cider or white wine vinegar will work.
- Wine: Use any dry white wine, like chardonnay or pinot grigio. For those who don’t like cooking with wine, omit it.
- Seasoning: Ground cumin, oregano, salt, pepper, and chicken bouillon. For vegetarian black bean soup, use vegetable bouillon. For those who prefer to skip the bouillon, you need to use chicken broth or vegetable broth in it’s place.
- Toppings: Top your soup with any combo of avocado, sour cream, Greek yogurt, red onions, scallions, chives, tortilla chips, and/or cilantro.
How you can make black bean soup from scratch?
- Soaking the Beans: You possibly can soak beans certainly one of two ways. For those who start the day before, rinse the black beans, place them in a big pot with about eight cups of water, and soak them overnight. For those who’re short on time, follow the identical steps, but as a substitute of soaking them overnight, cover the pot and convey it to a boil. Then, remove the pot from the warmth and let the beans sit covered for an hour.
- Drain the beans and discard the water. Add nine cups of fresh, cold water to the pot.
- Add the Veggies to the Black Beans: One bell pepper, two whole garlic cloves, one small onion, and three bay leaves. Bring the water to a boil, reduce the warmth to low, and simmer covered for about 90 minutes until the beans are tender. Stir the mixture occasionally and add more water if vital. Once done, discard the vegetables and bay leaves.
- Sauté Vegetables: While the beans simmer, cook the chopped onion, parsley, carrots, bell pepper, and garlic on medium-low heat in a big skillet for about five minutes. Season the veggies with salt and pepper.
- Add Every part to the Beans: Put the sautéed vegetables into the pot of beans after they’ve simmered for an hour. Next, add the wine, vinegar, cumin, oregano, and bouillon and more water if needed.
- Cover and simmer on low for half-hour, occasionally stirring.
- Mix: Remove the bay leaves after which partially mix the soup for 10 seconds with an immersion blender to thicken it. For those who don’t have an immersion blender, mix three cups of the soup in a daily blender after which return it to the pot.
- Season: Add more salt, pepper, and cumin to taste after which ladle into bowls. Top along with your preferred toppings and revel in! Leftovers will hold for as much as five days within the refrigerator.
Black Bean Soup Storage Suggestions
I’ve been getting plenty of requests for make-ahead freezer meals, so I’ve added a label to the recipes on my site that I feel would freeze well. You will discover them under “Freezer Meals”.
This black bean soup recipe is ideal for meal prep. Freezing meals in individual portions to make use of throughout the month for lunch or dinner is a terrific option to save money and time. Pour the soup into quart-size freezer bags or an airtight container and freeze for up to 3 months. To reheat, thaw overnight and warm on the stove or within the microwave. This can last within the fridge for five days.
Continuously Asked Questions:
Is black bean soup good for you?
Legumes, comparable to black beans, are an incredible source of fiber. One serving of this homemade black bean soup is somewhat over 10 grams of fiber. It’s also wealthy in protein and iron and low in calories and fat. Black beans offer you vitamins and minerals comparable to Vitamin A, Vitamin C, Calcium, Folate, Magnesium, Iron and Potassium.
How do I thicken black bean soup?
I like my black bean soup soupier, but in the event you prefer it thicker, there are a few things you possibly can do. In case your soup is watery, you possibly can simmer it uncovered for longer so a few of the broth evaporates. You too can mix it for longer – mixing is a terrific option to thicken soups without adding cream.
More Soup Recipes You’ll Love:
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Black Bean Soup Recipe (From Scratch)
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Prep Time: 10 mins
Cook Time: 1 hr 20 mins
bean soak time: 1 hr
Total Time: 2 hrs 30 mins
A healthy and savory black bean soup recipe that is straightforward to arrange. Perfect for those cold winter days. Freezer friendly!
For the beans:
- 1 pound dry black beans
- 1 small red bell pepper, halved and seeded
- 1 small onion, quartered
- 2 cloves garlic, whole
- 3 bay leaves
For the soup:
- 1 tbsp olive oil
- 1 large onion, diced
- 1/2 cup parsley, chopped
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4 cup white wine, (2 ounces)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon, or vegetable bullion
- 3/4 tsp kosher salt
- black pepper, to taste
- avocado, sour cream, red onions, scallions, chives and/or cilantro, for topping
Soak The Beans
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Overnight Method: Rinse beans and place in a big pot with about 8 cups of water. Soak beans overnight.
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To cut back the cook time, use this quicker method: Cover the pot and convey to a boil, then remove from heat and let the beans sit, covered for 1 hour.
Cook the soup
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Drain and discard the water, then add 9 cups of fresh cold water.
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Add 1 bell pepper, 2 cloves garlic, the small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer, covered for about 1 1/2 hours, or until the beans are tender, stirring occasionally. (Add water if vital) Discard the veggies.
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Meanwhile, in a big skillet, heat oil on medium-low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with 1/2 teaspoon salt and black pepper, to taste and sauté for about 5 to six minutes, or until soft.
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Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bouillon, and adjust water if needed.
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Cover and simmer on low about half-hour, stirring.
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Remove bay leaves, then using an immersion blender, partially mix the soup for about 10 seconds to thicken. For those who do not have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
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Adjust 1/4 teaspoon salt, pepper and cumin to taste and ladle about 1 1/4 cups into each bowl.
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Top with sour cream if desired, chopped onions, scallions, chives or/or cilantro and revel in!
For some spice you possibly can add some chipotles in adobo sauce, about 2 or 3. For smokier flavor, add chili powder. To make this low-sodium, you possibly can omit the bouillon and water and use broth in it’s place.
Serving: 11/4 cups, Calories: 256kcal, Carbohydrates: 45g, Protein: 13.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 0.5mg, Sodium: 132.5mg, Fiber: 10.5g, Sugar: 3g
WW Points Plus: 5
Keywords: Freezer Meals, Gluten Free, Vegetarian Meals