Is there really a difference between black beans and black bean soup? Not really! You can enjoy this “soup” in so many ways including as a dip for your tortilla chips, in tacos or burritos, and with saltine crackers.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I did a quick soak of the beans because I didn’t decide to make them until after church yesterday. (Otherwise I would have soaked them early in the morning for a few hours.) To do a quick soak, just put the beans in a pot with hot water and bring them to a boil. Boil them for 2 minutes…”
I prefer the quick soak method, myself. Ain’t nobody got time to be soaking beans for hours on end.
Ingredients
1 pound Dried Black Beans
4 cups College Inn Low Sodium Chicken Broth
2 cups Water
3 cloves Garlic, Minced
1 whole Medium Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 teaspoon Morton Kosher Salt (more To Taste)
1-1/2 teaspoon McCormick Chili Powder
1-1/2 teaspoon Cumin
FIXINS
Daisy Sour Cream
Avocado, diced
Cilantro Leaves
Lime Wedges
Corn Tortillas Cut Into Strips
Instructions
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Taste for seasoning and add more of what it needs.
Thank you to The Pioneer Woman for this great recipe.
