South American Black Bean Soup

Ready in 5 hours

This is a rich, comforting black bean soup for cold winter days. Canned black beans are not an option here! Prepare dried black beans in a crock pot to bring out the amazing rich flavor of this soup.

This is best made on a lazy weekend afternoon. All together it takes about 20 minutes prep time, but tastes best when cooked slowly. This recipe freezes well for a quick lunch or dinner later in the week.


1 lb black beans; dried
2 Bay leaves
1/4 cup olive oil
1 onion; chopped
1/4 cup garlic cloves; chopped
4 green onions; chopped
1/3 cup cilantro; chopped
1 1/2 teaspoons salt
3/4 teaspoon pepper

Original recipe makes 8 Servings



Wash and rinse beans. Add beans to crock pot. Cover beans with hot water so that water rises above beans (5 -6 inches). Add bay leaves. Cover and cook on high for 1 hour.

Stir and reduce heat to low for another 2 hours.

Saute yellow onion in oil until soft. Add garlic, green onions, cilantro, salt and pepper.

Add these ingredients to the beans, stir and cook on low for an additional hour until beans are soft.

If desired, top with sour cream or salsa.

Soaking beans overnight reduces cooking time on high to 1 hour and 30 minutes on low -- but flavor is best if cooked slowly for longer time periods.

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Calories Per Serving: 106 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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