Winter has officially flown here, with the high of the day at 28 degrees. We are loving all of these easy soups. This Black Bean Soup is thick, aromatic and easy to make ahead of time. Black Beans have a dense meaty texture, that hold their shape when cooked. To get a nice puree you will need to over cook the beans. We tried this soup both pureeing the whole soup and part of the soup and our family prefers it partially pureed. We use a blender to puree our soups but this soup season has an immersion blender on our Christmas list.
This is a super easy soup to make and uses just a few ingredients to make a well balanced and delicious meal. We enjoy serving it with cornbread. If you soak the black beans, the cooking time is quick enough that you can make this recipe any day of the week.
Easy Black Bean Soup
1 cup dried black beans
8 cups water
1 medium onion, diced
1 red bell pepper, diced
1 tbs tomato paste
2 medium carrots, diced
1 tbs minced garlic
1 bouillon cube
salt and pepper to taste
1 tsp cumin
1 tsp oregano
To reduce cooking time, soak black beans in 4 cups of water for 8 hours.
Bring 8 cups of water to boil, add beans, onions, peppers, garlic, bouillon, spices and tomato paste.
Let simmer on a low boil for an hour or until beans are tender.
To thicken the soup puree, 4 cups of the soup and stir back in. You can adjust this to your taste.
Top with parsley, cheese, avocado, or sour cream.