Black Bean Soup Recipe (From Scratch)
1 Point, Weight Watchers
Ingredients
For the beans:
1 pound dry black beans
1 small red bell pepper, halved and seeded
1 small onion, quartered
2 cloves garlic, whole
3 bay leaves
For the soup:
1 tbsp olive oil
1 large onion, diced
1/2 cup parsley, chopped
1 red bell pepper, diced
2 medium carrots, diced
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 cup white wine, (2 ounces)
1 teaspoon cumin
1 teaspoon oregano
1 chicken bouillon cube, or vegetable bullion cube
3/4 tsp kosher salt
black pepper, to taste
avocado, sour cream, red onions, scallions, chives and/or cilantro, for topping
Directions
Soak The Beans
Overnight Method: Rinse beans and place in a large pot with about 8 cups of water. Soak beans overnight.
To reduce the cook time, use this quicker method: Cover the pot and bring to a boil, then remove from heat and let the beans sit, covered for 1 hour.
Cook the soup
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, 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!
Notes
How To Make this Soup with Canned Beans
Skip the first 4 ingredients – beans to garlic, and replace dried beans with 4 15-ounce cans black beans.
Begin at step 3 and cook in a large heavy pot.
add the cans of beans and 4 cups of water. Follow the remaining steps the same. Makes 9 cups.
For some spice you can add some chipotles in adobo sauce, about 2 or 3. For smokier flavor, add chili powder. To make this low-sodium, you can omit the bouillon and water and use broth in it's place.
Nutrition
1 Cals: 256 Protein: 13.5 Carbs: 45 Fats: 3
Serving: 1 1/4 cups, Calories: 256 kcal, Carbohydrates: 45 g, Protein: 13.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 0.5 mg, Sodium: 132.5 mg, Fiber: 10.5 g, Sugar: 3 g