Black Bean Soup (Freezer Friendly)
Black Bean Soup
Although I’m sad summer is coming to an end, I do look forward to making homemade soups and stews. Black bean soup is a very hearty soup, super high in fiber, and so inexpensive to make. It’s perfect topped with sour cream or greek yogurt and fresh chopped herbs such as cilantro or chives. Cooking the vegetables on the side, and adding it to the soup rather than cooking them all together, really adds to the flavor of this soup.
I’ve been getting a lot of requests for freezer meals so I’ve added a label to the recipes on my site that I think would freeze well, you can find them under Freezer Friendly Recipes in the right column. This soup recipe is perfect for freezing and reheating. Freezing meals by portion to use throughout the month for lunch or dinner is a great way to save time and money, and also makes counting points easier. Recipes that freeze well are soups, sauces, stews, chili, uncooked meatballs or meatloaves, and casseroles.
Black Bean Soup1
For the beans:
- 1 lb dry black beans
- 1 small bell red pepper
- 1 small onion, quartered
- 2 cloves garlic
- 3 bay leaves
For the soup:
- 1 tbsp olive oil
- 1 large onion, diced
- 1/2 cup parsley, chopped
- 1 red pepper, diced
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4 cup white wine, (2 oz)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chicken bouillon, (vegans use vegetable bullion)
- kosher salt and black pepper
- sour cream, red onions, scallions, chives or/or cilantro, for serving
- Rinse beans and place in a large pot with about 8 cups of water. Soak beans overnight.
- If you want to do this a quicker method, cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour.
- Drain and discard the water, then add 9 cups of fresh cold water.
- Add 1 bell pepper, 2 cloves garlic, the small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer, covered for about 1 1/2 hours, or until the beans are tender, stirring occasionally. (Add water if necessary) Discard the veggies.
- Meanwhile, in a large skillet, heat oil on medium-low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with 1/2 teaspoon salt and black pepper, to taste and sauté for about 5 to 6 minutes, or until soft.
- Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bouillon, salt and pepper and adjust water if needed.
- Cover and simmer on low about 30 minutes, stirring.
- Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
- Adjust 1/4 teaspoon salt, pepper and cumin to taste and ladle about 1 1/4 cups into each bowl.
- Top with sour cream if desired, chopped onions, scallions, chives or/or cilantro and enjoy!