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Black Bean Soup

Our black beans make this black bean soup recipe earthy soup delicious and nutritious. The tough shell holds its shape during cooking while the inside cooks to a velvety mushroom taste. You’ll add chicken or vegetable stock (or water), olive oil, onion, garlic, green pepper, tomato paste (optional), wine vinegar and bay leaf with our yummy spices.
Main Dish

Servings

6 to 7 cups

Prep Time

24 hours

Cook Time

2 hours 15 minutes

Difficulty

Medium

Ingredients

  • 1 package WBP Black Bean Soup Mix
  • 7 cups chicken or vegetable stock or water
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 spice packet, included in soup mix
  • 1 can (6 ounces) tomato paste, optional

Featured WBP Products

Black Bean Soup Mix
7.25

Black Bean Soup

Our black beans make this black bean soup recipe earthy soup delicious and nutritious. The tough shell holds its shape during cooking while the inside cooks to a velvety mushroom taste. You’ll add chicken or vegetable stock (or water), olive oil, onion, garlic, green pepper, tomato paste (optional), wine vinegar and bay leaf with our yummy spices.

Instructions

  1. Remove spice packet.
  2. Wash and drain beans.
  3. Soak beans overnight or microwave beans submerged in water in a partially covered container at 100% power for 15 minutes.
  4. Drain and rinse.
  5. Assemble beans, bay leaf, and stock or water in a 4-quart pot.
  6. Bring to a boil, reduce heat and simmer gently for 2 hours uncovered, or until beans are tender.
  7. Add water as needed as that beans stay well covered.
  8. While beans are simmering, sauté onion, bell pepper, garlic, and spices in oil until tender.
  9. Stir veggie mixture into beans; add vinegar and optional tomato paste if desired.
  10. Simmer an additional 15 minutes.

Cooking times may vary.

Recipe Notes

Slow Cooker Instructions: 

Rinse and soak the beans as instructed in the recipe, then put into the slow cooker in the morning on low heat with the spices, beans, water and optional ingredients. Cook on low/slow all day, checking the liquid level occasionally. Add additional water as needed. By the evening the beans should be soft enough that you can prepare for eating. 

 

Instant Pot Instructions: 

  1. Chop onions, vegetables, and other add-in ingredients as instructed on the box. 
  2. Add all ingredients to the instant pot. Cover with 8 cups of water or broth, or just enough to cover ingredients with 1 inch of liquid. Do not overfill your pot. 
  3. Close the lid, and set pot to cook.
  4. Cook for 40 minutes on high pressure, then natural release for at least 15 minutes before quick-releasing. 
  5. Once pot has depressurized, stir gently and serve. 

 

General Tips 

  • Instant pot cooking times can vary greatly due to size, brand, and even home location. It may take a few tries to find the perfect cook time for your preferences. 
  • Do not soak beans before cooking. While cooking beans in the instant pot does not require soaking, it is still a good idea to rinse your beans before cooking. 
  • Many instant pots have a sauté setting that is perfect for browning vegetables, onions, and any other additions to your soup before pressure cooking. This is optional, and our soups will still turn out delicious without it. 

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It suggest trying in a crock pot yet the recipe on site mentions nothing about it.

This soup tastes sooo good!😋

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