When faced with the dilemma of having to feed a large group of people on a small budget, I chose this black bean soup. Leaving the soup basic and including a variety of different toppings worked well to accommodate a range of different dietary restrictions – gluten free, vegan, vegetarian, etc.
Black Bean Soup
Simmered black beans with aromatic onion and garlic make for a delicious, filling and super economical meal.
- 1 pound dried black beans
- 4 cups low sodium chicken broth (or vegetable stock)
- 2 cups water
- 1 onion , diced
- 3 cloves garlic , chopped
- 1 bell pepper , diced
- 2 teaspoons chile powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- desired toppings (diced onion , lime, cotija cheese, sour cream, cilantro, avocado, tortillas or tortilla chips, diced fresh bell peppers, etc.
Place dried beans in a large pot and cover with water. Allow to soak overnight. Drain and rinse.
In a large stockpot over medium high heat, saute onion and bell pepper until soft. Add garlic, chile powder and cumin, stir and cook until fragrant (about 30 seconds).
Add drained and rinsed beans, stir to combine.
Add stock and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 - 2 hours.
Add salt and stir. Cover and simmer another 1 hour before tasting and adding additional seasoning to your liking.
Serve with desired toppings.
based on recipe from Ree Drummand, the Pioneer Woman