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.
- 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.