Black Bean Soup
Soups This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Pick over the beans.
- 02
Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
- 03
Soak overnight, then change water.
- 04
Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
- 05
Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
- 06
Add salt and pepper to taste.
- 07
Simmer ½ to 1 hour, until beans are soft.
- 08
Take out bay leaves.
- 09
Stir in cilantro.
- 10
Add some sour cream.
- 11
Serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Infrogmation of New Orleans; view original image record .
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