Black Bean Soup is a traditional creamy stovetop soup recipe made from scratch with dried beans or in the instant pot or crock pot.
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Soaking time 12 hourshours
Total Time 15 hourshours10 minutesminutes
Servings 6people
Calories 303kcal
Author Tristin Rieken
Ingredients
1pounddried black beansroughly 3 cups
4cupslow sodium chicken broth(or vegetable stock)
2cupswater
1mediumoniondiced
3clovesgarlicchopped
1mediumbell pepperdiced
2teaspoonschile powder
2teaspoonsground cumin
1teaspoonsalt
Instructions
Place dried beans in a large pot and cover with water. Allow to soak overnight. Drain and rinse.
In a large stockpot over medium high heat, saute onion and bell pepper until soft. Add garlic, chile powder and cumin, stir and cook until fragrant (about 30 seconds).
Add drained and rinsed beans, stir to combine.
Add stock and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 1 ½ - 2 hours.
Add salt and stir. Cover and simmer another 1 hour before tasting and adding additional seasoning to your liking.
Serve with desired toppings.
Notes
based on recipe from Ree Drummand, the Pioneer Woman