Super Easy Black Bean Soup
A protein-packed, vegan, allergy-friendly black bean soup
Servings: 10 people
Calories: 200kcal
Ingredients
For the Soup
- 1 Pound Black Beans (dry)
- 1 Tbsp Olive Oil
- ½ Tbsp Salt
- ½ Tbsp Granulated Garlic
- ½ Tbsp Onion Powder
- ½ tsp Ground Black Pepper
- ½ tsp Cumin
- 2 or 3 Bay Leaves (dried)
- 10 cups Water
For the Sofrito
- 1 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Granulated Garlic
- 1 tsp Onion Powder
- ¼ tsp Ground Black Pepper
- ¼ tsp Cumin
- 8 oz Tomato Sauce (canned)
- ½ cup White Vinegar
- ¼ cup Pimento Olives
Instructions
The Night Before
- Soak the beans for at least 10 hours in a large pot of cold water.
12 Hours Later...
- When the beans have swollen, strain out the water and add 8 cups of fresh cold water.
- Add olive oil, salt, garlic, onion, black pepper, and bay leaves to the pot and stir the beans.
- Cover the pot, and place the pot on the stove at High Heat.
- When the water starts to boil, bring the heat down to a medium low, and let the beans simmer 2-3 hours.
- After 2-3 hours, you can remove the bay leaves. Once the beans are soft, take a long slotted spoon and crush some of the beans against the inside of the pot.
Adding the Sofrito
- In a separate small sauce pot, prepare the Sofrito. Heat the olive oil on a medium heat and add salt, garlic, onion powder, black pepper, and cumin. Stir spices until lightly browned.
- Once the spices have browned, add tomato sauce and stir. Careful at this step! The tomato sauce with spatter when added to hot oil.
- Once sofrito starts bubbling, add white vinegar. Add ¼ cup of pimento olives with brine, if desired. Stir.
- Add sofrito to pot of black bean soup and stir. Let soup simmer for 20 minutes, then taste and add spices as needed.
- Serve warm over rice.