Classic Black Bean Soup Recipe


Vegan Classic

Step 1

Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.

Step 2

In large, heavy bottomed soup pot, heat olive oil or water and onion, garlic, green onion, carrot, and red pepper.

Step 3

Add sage and bay leaf and saute for several minutes or until onions begin to wilt.

Step 4

Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Adjust seasonings.

Things You'll Need

  • 1 3/4cups black beans -- soaked overnight
  • 12cups water
  • 2tsp olive oil
  • 1 1/2cups onion -- diced
  • 2tsp garlic -- minced
  • 1/2cup green onion -- diced
  • 3/4cup carrot -- diced
  • 3/4cup red bell pepper -- diced
  • 2tsp ground sage
  • 1 bay leaf
  • 1tsp ground rock salt or salt-free seasoning
  • 2tsp powdered vegetable broth (1 veg. buillion)
  • 1dash freshly ground pepper -- to taste

About this Author

New Carlisle SDA Church an member who donated this recipe.