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Black Bean Soup

February 23, 2009

I make a six-quart crockpot of this soup at least once a week. My husband takes it to work for lunch in a thermos every day; I eat it at home for lunch nearly every day, and I bring some in a thermos when I’ll be away from home more than a couple of hours. This is a healthy, economical, and tasty soup, and is suitable for diabetics and hypoglycemics.

1 pound dry black beans
4-6 stalks celery, chopped
1 onion, chopped
1, 4-oz (approx.) tin chopped chili peppers
1 Tbsp oregano
2 tsps ground coriander
2 tsps ground cumin
1 Tbsp salt
1 tsp pepper

Rinse and sort beans in colander–really! I almost always find several small rocks in a bag of beans. It is not necessary to soak or pre-cook the beans.

Place all ingredients in crockpot with 8 cups water. Set to High and cook at least 4 hours. When beans are tender, soup is done. Makes about 8 servings.

If you don’t have a crockpot, use a large pot on the stove. Bring soup to boil and simmer about 5 hours. When beans are tender, soup is done.

This soup refrigerates well and actually gets better with every reheating. A nice touch is to top the soup with a slice of sharp Cheddar cheese before microwaving.

  1. March 11, 2009 6:41 am

    This sounds like an excellent version of the now [nearly] famous Black Bean Broth for gout sufferers. If you are at risk of gout, remember to ditch the beans after the soup is made.

    Actually, I only added this in answer for your plea for comments in the WordPress blog about recent comment improvements. What I would like to know is, if you had your depth of comments set to 4, then changed it to 3, would the 4th level comments be visible, hidden or lost?

    Only time, or responses to this comment with the support of Lauren, will tell

  2. March 11, 2009 7:12 am

    Actually, Keith, there’s an extensive comment thread on my capital loss post, and my settings are for 3-deep. Go figure.

    Thanks for the tip about beans and gout.

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