Southwestern · Tex Mex
Black Bean Soup
A community recipe for Black Bean Soup, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 6 cups Black Beans
- 5 Bay Leaves
- 1 Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 7 cloves Garlic minced
- 1–2 Jalapeños finely-chopped (to taste)
- 1½ Onions diced
- 1 tablespoon Red Wine Vinegar
- As needed Salt and pepper to taste
- ½ cup Cilantro
- 1 cup Sour Cream for garnish
Make it
Method
- 1
Pick over the beans.
- 2
Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
- 3
Soak overnight, then change water.
- 4
Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
- 5
Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
- 6
Add salt and pepper to taste.
- 7
Simmer ½ to 1 hour, until beans are soft.
- 8
Take out bay leaves.
- 9
Stir in cilantro.
- 10
Add some sour cream.
Source & rights
Where this recipe comes from
Adapted from “Black Bean Soup” by Wikibooks contributors, revision 4524842, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.