Once the temperatures begin to drop, I become a soup and comfort food making machine! I love fall and winter cooking…and eating! This Black Bean Soup Recipe is one I have made a number of times and its always a hit.
Soup probably isn’t something you think of bringing to parties and game day gathering, however, I have done this a number of times and this Black Bean Soup recipe is one that have brought with me a few times. It’s been a hit.
Black bean soup may not look pretty, however, it tastes great and is good for you too! If you don’t have the time to soak the beans, you can always follow your package instructions for the quick method which involves bringing them to a boil. I have successfully made this Black Bean Soup Recipe that way as well.
Do you have a favorite soup? I could happily eat a soup every day of the week. I have been crushing on this Tomato Detox Soup. Recently, I decided to do a week-long detox with the intention of dropping a few pounds. I used this soup as the cornerstone of my eating and I lost 7 pounds in a week. Bonus!It is both delicious and healthy, and it’s good warm or cold!
A few of my favorite soups that you can find on this site are: The soup my whole family can agree upon (it’s so, so simple and it comes together so fast and has SO much flavor), check out my Garlicky Tortellini & Spinach Soup, it’s not the prettiest girl at the dance but it sure is good! I LOVE this Sweet Potato Soup, it’s creamy and dairy free! My Easy Chicken Pho is also a family fav (it has been made by so many people that sent me emails saying just how much they enjoyed it (love that!). This White Bean and Bacon Soup is a favorite and a meal in itself, I replicated it from a delicious soup I had at Seasons 52 a few years back and you can’t go wrong with my traditional Oven Roasted Creamy Tomato Soup. Roasting the tomatoes makes all the difference. For all my soup recipes, visit here.
Happy soup making!!
- 2½ cups dried Turtle Beans (or 2 cups dried black beans)
- 3 TBS grapeseed or olive oil
- 12 ounces bacon, chopped
- 1 cup chopped onion
- 4 cloves garlic, minced or 2 TBS garlic paste
- 8-10 cups of beef stock
- 5 bay leaves
- Kosher salt and pepper to taste
- 1 tsp sugar
- 1 tsp dry mustard
- 1 TSP grated lime zest
- 1 TBS fresh lime juice
- Tabasco (I like it spicy, so I use a lot – start with 1 tsp and go from there)
- 2 teaspoons of Sherry
- Serve with sour cream, sliced scallions, chips, etc
- Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.
- Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add your onion and saute for about 5 minutes, add your garlic and saute another 2-3 minutes, scraping up any brown bits as you do.
- Add your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1½ to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.
- Choose how thick you want the soup by the stock you add. Some of the beans will break apart and thicken the soup (which is how I happen to like it, sometimes I use a potato masher and mash it up just a bit).
- Pull out the Bay leaves and then add your s&p, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry, and chili sauce if using. I allow this to sit for an hour uncovered and off the heat sg the flavors to deepen. I reheat briefly and serve. This is wonderful the next 2 days!