Black Bean Soup
Servings: 4 people
Ingredients
- 1 lb dried black beans *presoaked, see note
- 4 strips bacon, cut into 1/2 inch cubes
- 1/2 medium yellow onion, thinly sliced (about 1.5 cups)
- 1/2 serrano pepper, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 [32-ounce] carton chicken broth
- 2 bay leaves
- 2 tbsp lemon juice
For Serving (all optional):
- sour cream or greek yogurt Kite Hill has a great DF Sour Cream
- cilantro leaves, finely chopped
- fritos
Instructions
Presoak the Beans *see note:
- Rinse the beans and pick out any stones. Then add beans to a large bowl and fill with water until covered by 2 inches. Leave to soak overnight. Drain and rinse before cooking.
Make the Soup:
- In a large pot over medium heat, add bacon pieces and cook, stirring, until they are lighty browned on the edges, 3 to 4 minutes.
- Add the onion, serrano, salt and pepper and continue to cook, stirring, until the onions are tender, about 4 minutes.
- Add the garlic powder, oregano, cumin, chili powder, paprika and toast the spices, about 1 minute-- stirring constantly to be careful not to burn-- to bring out the flavor.
- Add the beans (drained + rinsed), the broth, and the bay leaves. Bring contents in the pot to a boil. Once boiling, reduce heat to a low simmer, cover, and cook until the beans are tender, about 2 hours-- stirring occasionally.
- When the beans are tender, transfer 1.5 cups of the soup (make sure you don't have the bay leaves in there) to a blender and blend until smooth. Add pureed beans back into the soup for some texture. Stir in the lemon juice. Taste, add more salt if desired.
- Serve black bean soup as is OR you can top with a dollop of sour cream and chopped cilantro. I also love to serve mine with hot sauce and fritos! :) enjoy!
Notes
*Do I have to pre-soak my beans? no, you don't. I soak them for 3 reasons: It speeds up the cook time, they cook more evenly AND they are easier to digest. If you do not choose to soak them, your soup may not turn out as brothy (add more broth as desired) + the cook time may vary a bit.
Freezer Tips:
- To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
- If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.