Black Bean Soup
- 1 lb dry black beans
- 1 small bell red pepper
- 1 small onion, quartered
- 2 cloves garlic
- 3 bay leaves
- 1 tbsp olive oil
- 1 large onion, minced
- 1/2 cup chopped parsley
- 1 red pepper, minced
- 2 medium carrots, shredded
- 5 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4, 2 oz cup white wine
- 1 tsp cumin
- 1 tsp oregano
- 1 chicken bullion, vegans use vegetable bullion
- salt and black pepper
- Rinse beans and place in a large pot with about 8 cups of water.
- Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
- Drain the water, then add 8-10 cups of cold water when ready to cook.
- Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
- Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
- Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed.
- Cover and simmer on low about 15 – 20 minutes
- Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot
- Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.
- Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!
1 servings per container
- Amount Per ServingCalories234.5
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 19.5g 78%
- Protein 13.5g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.