Classic black bean soup recipe

Recipe for classic black bean soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 3/4 cups black beans, soaked overnight
• 12 cups water
• 2 teaspoons olive oil
• 1 1/2 cups onion, diced
• 2 teaspoons garlic, minced
• 1/2 cup green onion, diced
• 3/4 cup carrot, diced
• 3/4 cup red bell pepper, diced
• 2 teaspoons ground sage
• 1 bay leaf
• 1 teaspoon ground rock salt or salt-free seasoning
• 2 teaspoons powdered vegetable broth
• Dash freshly ground pepper, to taste

How to make classic black bean soup

• Discard soaking water from beans.
• Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.
• In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot and red pepper.
• Add sage and bay leaf and saute for several minutes or until onions begin to wilt.
• Add soaked and drained beans and fresh water.
• Bring to a boil and skim off any scum that may form on the top.
• Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick.
• At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf.
• Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot.
• Adjust seasonings.

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