Black Bean Soup from Scratch

This black bean soup made-from-scratch recipe uses dried black beans, other fresh ingredients, and seasonings like chopped fresh oregano and ground cumin.

• Preparation Time: 10 mins
• Cooking Time: 4 hr 40 mins
• Total Time: 4 hr 50 mins
• Calories: 267 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cubes chicken bouillon
• 1 teaspoon ground cumin
• 3 quarts water
• 6 cloves garlic, minced
• 1 pound dry black beans
• 1 teaspoon chopped fresh oregano, or to taste
• 1 teaspoon minced onion, or to taste
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons white sugar
• 0.5 small onion, roughly chopped
• 0.5 small green bell pepper, stemmed and seeded

Recipe Instructions

Step 1

Wash beans. Transfer to a 6-quart stockpot with water to cover; soak for 8 hours.

Step 2

Rinse and drain beans; transfer to a large pot. Add 3 quarts water and chicken bouillon; bring to a boil over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.

Step 3

Combine 1/2 onion and bell pepper in the bowl of a food processor; pulse until smooth.

Step 4

Heat oil in a large skillet over medium-high heat. Add garlic; sauté for 1 minute. Add puréed onion mixture; cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and black pepper; simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish servings with 1 teaspoon minced onion.