Delicious Black Bean Soup Recipe

Once the temperatures begin to drop, I become a soup and luxury food creating machine! i like fall and winter cooking…and eating!  This common bean Soup formula is one I actually have created variety of times and its forever a success.

Soup in all probability isn’t one thing you think that of transfer to parties and game day gathering, however, I actually have done this variety of times and this common bean Soup formula is one that have brought with me many times. It’s been a success.

Delicious Black Bean Soup Recipe
Delicious Black Bean Soup Recipe

Black bean soup might not look pretty, however, it tastes nice and is sweet for you too! If you don’t have the time to soak the beans, you'll forever follow your package directions for the short methodology that involves transfer them to a boil. I actually have with success created this common bean Soup formula that method still.

Do you have a favourite soup? I might jubilantly eat a soup each day of the week. I actually have been crushing on this Tomato hospital ward Soup. Recently, i made a decision to try and do a week-long hospital ward with the intention of dropping many pounds. I used this soup because the cornerstone of my consumption and that i lost seven pounds in an exceedingly week. Bonus!It is each delicious and healthy, and it’s smart heat or cold!

Delicious Black Bean Soup Recipe


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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!

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