Black Bean Soup
The Defined Dish recipe - Healthy
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb dried black beans (*presoaked, see note)
- 4 strips bacon, cut into 1/2 inch cubes
- 1/2 medium yellow onion, thinly sliced ((about 1.5 cups))
- 1/2 serrano pepper, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 [32-ounce] carton chicken broth
- 2 bay leaves
- 2 tbsp lemon juice
- sour cream or greek yogurt (Kite Hill has a great DF Sour Cream)
- cilantro leaves, finely chopped
- fritos
Instructions
- 1
Rinse the beans and pick out any stones. Then add beans to a large bowl and fill with water until covered by 2 inches. Leave to soak overnight. Drain and rinse before cooking.
- 2
In a large pot over medium heat, add bacon pieces and cook, stirring, until they are lighty browned on the edges, 3 to 4 minutes.
- 3
Add the onion, serrano, salt and pepper and continue to cook, stirring, until the onions are tender, about 4 minutes.
- 4
Add the garlic powder, oregano, cumin, chili powder, paprika and toast the spices, about 1 minute-- stirring constantly to be careful not to burn-- to bring out the flavor.
- 5
Add the beans (drained + rinsed), the broth, and the bay leaves. Bring contents in the pot to a boil. Once boiling, reduce heat to a low simmer, cover, and cook until the beans are tender, about 2 hours-- stirring occasionally.
- 6
When the beans are tender, transfer 1.5 cups of the soup (make sure you don't have the bay leaves in there) to a blender and blend until smooth. Add pureed beans back into the soup for some texture. Stir in the lemon juice. Taste, add more salt if desired.
- 7
Serve black bean soup as is OR you can top with a dollop of sour cream and chopped cilantro. I also love to serve mine with hot sauce and fritos! :) enjoy!