Black Bean Soup…incredibly delicious, hearty and full of flavor!
I had a bag of dried black beans that I cooked to make this amazing soup. I refrigerated them in the liquid they were cooked in and made this soup a couple of days later. You can also use canned black beans. It was so easy and economical to make with cooked dried black beans that I’ll make it again that way. This is a hearty and very satisfying soup. My husband Paul loved it as much as I did and said we should have Black Bean Soup a couple times a month.
I totally agree, it’s an easy economical soup that tastes amazing and will be made often. I topped our bowls with grated cheddar cheese and cilantro before I served them, oh my goodness, the melting cheese along with the flavors in the soup were PERFECT!
The hands on time for preparing dried black beans for cooking is minimal and totally worth the effort. Here’s a little “how to” for preparing dried black beans for cooking and storing so you can make Black Bean Soup without canned black beans.
How Do I Cook Dried Beans?
There are two easy steps to prepare dried beans for cooking : Sorting the beans – Soaking the beans.
Sorting the Beans:
Pick through the beans and pick out any discolored or shriveled beans.
Soaking the Beans:
There are 2 methods for soaking beans:
Add 10 cups of water to a large pot. Add one pound of dry beans. Heat the water in the pot to boiling, boil for 2 – 3 minutes. Remove the pot from the heat , let the beans soak for at least 1 hour.
Place one pound of beans in a large container. For each pound of beans add 10 cups of cold water. Cover and refrigerate the container 8 hours or overnight. Drain and rinse the beans with fresh cold water.
Cooking the Beans:
Place the beans in a large pot, cover with fresh water and bring to a boil. Reduce the heat, cover and simmer gently until beans are tender but firm. Most beans cook in 45 minutes to 2 hours. Check occasionally while they cook to see if you need to add more water to the pot as they cook. After the beans are tender, drain them.
Storing Cooked Beans:
Refrigerate the cooked beans in shallow pans if your using them immediately. Freeze beans within 4 days after cooking them.
To Freeze cooked dried beans cool them to room temperature. Place the cooked beans in airtight containers or freezer bags. If your using freezer bags , squeeze as much air out of the bag as you possibly can, seal the bags and place them in the freezer. They’ll keep in the freezer for 3 months.
Black Bean Soup is an economical, hearty, delicious dinner your family well love and it’s what’s for dinner, Enjoy!
PIN IT FOR LATER
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Black Bean Soup
- 10 slices bacon finely chopped
- 2 medium onions diced
- 1 heaping Tablespoon jarred minced garlic
- 1 can reduced-sodium chicken broth 14 1/2-ounce
- 1 1/2 cups canned chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 4 cans black beans 15 1/2-ounce, cooked dried black beans can also be used ,about 8 cups, drained but not rinsed
- salt and pepper to taste
- 1 bunch cilantro wash, removed from the stems and chopped coarsley
- Juice of 1/2 lime
- Sour cream for garnish
- Grated cheddar for garnish
- Put the bacon into a large heavy metal sauce pan over medium heat. Cook about 4 minutes.
- Place the onions in the pan, cook and stir until they start to turn translucent. Stir in the garlic and cook about 1 minute.
- Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. After it starts to boil, turn the heat down so the soup is simmering gently and cook 10 minutes. Season with salt and pepper. Garnish with sour cream or cheddar cheese and cilantro if desired.