Very Favorite Black Bean Soup

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This is one of my very, very favorite recipes. So old and used is it that I can’t even remember where it came from. I know I found it somewhere on the web, but that was ages ago and I have no hope of tracing its roots now.

This soup is a winner on two counts, it’s super-easy to prepare and it’s really, really tasty. Make it a three count winner because it’s also really affordable. Hmmm……actually make it four counts because it makes so much that I can freeze half of it for later (an extra meal in the freezer is a big plus in my kitchen).

I’ll mix up the recipe every now and then depending on what’s in the fridge. I’ll add meat or veggies at whim to use up the odds and ends that are laying around. I often serve it straight from the crock pot, but as you see in the photo I partially pureed this batch since my mom gave me a shiny new immersion blender for Christmas (if I can’t get blogger swag from the companies, at least I can get it from my mom). It’s tasty both ways.

Surely you know that I’m going to encourage you to use your own homemade broth here. I’m starting to feel like I have a soap box. If you still haven’t converted to homemade broth and all its benefits, be sure to check the labels for gluten. Only buy a broth labeled gluten-free.

I always add the vinegar about 10 minutes before serving. This gives it time to incorporate into the soup, but if you add it before the beans are cooked then your beans will be tough.

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Black Bean Soup

Source: long forgotten

Ingredients

  • 1 pound black beans, dried
  • 12 quarts gluten-free chicken or vegetable broth
  • carrot, chopped
  • stalk organic celery, chopped
  • 1 large organic onion, chopped
  • 1 large organic bell pepper, chopped
  • 6 cloves garlic, minced
  • 14 cup lentils
  • 14.5 oz can diced tomatoes
  • 2 Tbs chili powder
  • 1 Tbs cumin
  • 12 tsp oregano
  • 3 Tbs balsamic vinegar
  • salt and pepper to taste
  • assorted toppings, if desired (avocado, cheese, sour cream….)

Method

  1. Soak beans overnight in lots of water. In the morning, rinse and re-rinse the beans. Place them in a crock-pot.
  2. Add the remaining ingredients, except for the vinegar. Cook on high for 6 hours.
  3. About 10 minutes before serving, add the vinegar and stir well.
  4. Serve with desired toppings (avocado, cheese, sour cream….)
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2 Responses to Very Favorite Black Bean Soup

  1. Hi, I am new to you sight and stumbled on this recipe and had a question for you- the 1/4 c lentils, are they dreid lentils? And if so, do you soak them with the black beans (or do you soak them separately?).

    The recipe soulds delicious and I am looking forward to making it!

    • Kelly, Yes, dried lentils. I don’t soak them at all. I put them in with the rest of the ingredients when I start the soup. Hope this helps! :)

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