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Black Bean Soup

This hearty and delicious soup can be made with dried cooked beans or canned beans.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: Black Beans, Budget, Soup
Servings: 6

Ingredients

  • 10 slices bacon finely chopped
  • 2 medium onions diced
  • 1 tbsp minced garlic
  • 1 can chicken broth 14 1/2 ounce
  • 1 can chopped tomatoes 14 1/2 ounce
  • 2 tbsp ketchup
  • 2 tsp Worchestershire sauce
  • 1 tbsp chili powder
  • 4 cans black beans drained but not rinsed
  • salt & pepper to taste
  • 1 bunch cilantro removed from stems and coarsely chopped
  • Juice of 1/2 lime
  • Sour cream for garnish
  • Grated cheddar for garnish

Instructions

  • Put bacon into a large heavy saucepan over medium heat and cook to desired doneness.
    Add onions to the pan and cook until they start to turn translucent. Stir in the garlic and cook until fragrant.
  • Add the broth, tomatoes, ketchup, Worchestershire and chili powder. Stir in the beans, turn the heat up to high and bring to a boil.
  • Turn the heat down low enough for the soup to simmer gently. Cook for 10 minutes then season with salt and pepper.
  • Garnish with sour cream or cheddar, cheddar cheese and cilantro if desired.

Notes

How to prepare dried beans.

There are 2 methods for soaking beans:
QUICK SOAK:
Add 10 cups of water to a large pot. Add one pound of dry beans and bring to a boil. Cook for 2 – 3 minutes. Remove the pot from the heat, let the beans soak for at least 1 hour.
OVERNIGHT SOAK:
Place beans in a large container. For each pound of beans add 10 cups of cold water. Cover and refrigerate the container 8 hours or overnight.  Drain and rinse the beans with fresh cold water.

COOKING THE BEANS:

Place the beans in a large pot, cover with fresh water and bring to a boil. Reduce the heat, cover and simmer gently until beans are tender but firm.  Most beans cook in 45 minutes to 2 hours. Check occasionally while they cook to see if you need to add more water to the pot. After the beans are tender, drain them.

STORING COOKED BEANS:

Refrigerate the cooked beans in shallow pans if you're using them immediately. Freeze beans within 4 days after cooking them.