Black Bean Soup

Black Bean Soup

Southern Living APRIL 2005

  • Yield: Makes 8 servings
  • Cook time:5 Hours, 5 Minutes
  • Prep time:20 Minutes
  • Soak:8 Hours


  • 1 (16-ounce) package dried black beans
  • 3 quarts water
  • 3 chicken bouillon cubes
  • 1/2 small onion
  • 1/4 small green bell pepper
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnish: minced onion


Wash beans, and remove any foreign particles and debris.

Soak beans in water to cover in a 6-quart stockpot 8 hours. Rinse and drain beans.

Bring beans, 3 quarts water, and bouillon to a boil. Cover, reduce heat to low, and simmer 3 hours. Do not drain.

Process 1/2 small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides.

Sauté garlic in hot oil in a large skillet over medium-high heat 1 minute. Add onion mixture, and cook, stirring constantly, 4 minutes.

Stir onion-and-garlic mixture into beans. Add oregano and next 4 ingredients. Simmer, uncovered, 1 1/2 to 2 hours or until beans are tender and soup is thick. Garnish, if desired.


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Black Bean Soup recipe