Ingredients for Black Bean Soup From Dried Beans
- 1 cup dried black beans
- Oil
- 1 medium onion, chopped
- Carrots
- Celery
- Garlic Powder
- Chicken Bouillon Cubes
- Black Pepper
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Bean Soup From Dried Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Bean Soup From Dried Beans
- Rinse 1 cup of dried black beans thoroughly under cold water.
- In a large pot or Dutch oven, combine the rinsed beans, 6 cups of water, 1 teaspoon of salt, and 1 bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 60 minutes, or until the beans are tender. (Add more water if necessary to prevent sticking.)
- While the beans are simmering, prepare the aromatics: finely chop 1 medium onion, 2 cloves garlic, and 1 green bell pepper.
- In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and green bell pepper to the pan and cook for another 3-5 minutes, until slightly tender.
- Once the beans are cooked, use an immersion blender or carefully transfer the soup to a regular blender to partially purée for a smoother texture (leave some beans whole for texture).
- Stir in the sautéed vegetables into the blended soup.
- Season with 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld.
- Serve hot, garnished with your favorite toppings such as chopped cilantro, sour cream, or avocado.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
5g
Carbs
13g
