Delicious Black Bean Soup Recipe

Delicious Black Bean Soup Recipe


(3 votes) 5 3

A big pot of warm bean soup offers a welcome warm up on a cold day or after a hard day of shopping. This complete meal keeps well in the refrigerator or freezer and improves on reheating.

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Necedah, WI

Time needed

30 min preparation + 3 hour cooking

Serving Size / Yield

4-6 servings


  • 1 lb. dried black beans
  • 6 C. water
  • 2 garlic cloves, minced
  • 1 tsp. cumin seed
  • 1 tsp. oregano
  • 1/2 tsp. dry mustard
  • 2 Tbs. peanut oil
  • 2 C. onion, finely chopped
  • 1 green pepper, seeded and chopped
  • 1 tbs. lemon juice
  • 6 lemon slices
  • 1 egg, hard boiled, chopped

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Rinse beans and drain. Combine beans and water in pot and soak overnight. Cook beans, partly covered, over medium heat until almost tender, about 2 hours. Combine the garlic, cumin, oregano and mustard in a mixing bowl and mash with a wooden spoon until well blended. In a sauce pan, heat oil, cook onions and green pepper over medium heat until tender. Add the garlic mixture, lemon juice and 1/2 C. of bean liquid. Cover and simmer about 10 minutes. Pour into beans and cook 1 hour longer or until beans are tender. Pour 2 C. eans with liquid into a food processor or electric blender; blend well. Return this mixture to the bean pot and stir. Serve in soup bowls and garnish with lemon slice and chopped eggs.

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