Black Bean Soup

Name: Black Bean Soup
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

Directions

1

Wash beans, and remove any foreign particles and debris.
2

Soak beans in water to cover in a 6-quart stockpot 8 hours. Rinse and drain beans.
3

Bring beans, 3 quarts water, and bouillon to a boil. Cover, reduce heat to low, and simmer 3 hours. Do not drain.
4

Process 1/2 small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides.
5

Saute garlic in hot oil in a large skillet over medium-high heat 1 minute. Add onion mixture, and cook, stirring constantly, 4 minutes.
6

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.