Name: Hearty Black Bean Soup
Prep time: 20 min
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 1 lb. dried black beans; 4 tbsp. salted butter; 5 garlic cloves, minced; 1 red bell pepper, diced; 1 jalapeño, seeded and minced; 1 medium yellow onion, diced; 2 tbsp. chili powder; 1 tbsp. ground cumin; 4 c. low-sodium chicken or vegetable broth; 1 tbsp. dried oregano; 2 bay leaves; 1 tbsp. kosher salt, plus more to taste; Sour cream, diced avocado, cilantro, corn tortillas (cut into strips), and lime wedges, for serving

Step 1Place the dried beans in a colander, rinse them well, and pick out any stones or imperfect beans.

Step 2For the overnight soak method: Transfer the beans to a large bowl or pot and cover with cold water. Refrigerate for at least 6 hours and up to 12 hours. Drain and rinse with cold water.

Step 3For the quick-soak method: Alternatively, transfer the beans to a medium pot and cover with hot water. Bring to a boil and cook for 2 minutes. Turn off the heat, cover the pot, and let the beans soak for 1 hour. Drain and rinse with cold water.

Step 4In a Dutch oven or large pot, melt the butter over medium-high heat. Add the garlic, bell pepper, jalapeño, and onion. Cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the chili powder and cumin; stir and cook until fragrant, about 1 minute. Add the drained beans, chicken broth, oregano, bay leaves, and 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours.

Step 5Remove the bay leaves and stir in the salt. Scoop out 2 cups of the beans and transfer to a blender. Blend until smooth, then return to the pot. Cover and continue simmering until the soup thickens slightly, about 30 minutes. For a thicker soup, simmer for an additional 30 minutes.

Step 6Taste for seasoning and add more salt if desired. Serve the soup with sour cream, avocado, cilantro, tortilla strips, and lime wedges.

Hearty Black Bean Soup

Ingredients

Directions

Soups and Stews