Healthy and delicious, this Homemade (Budget-Friendly) Black Bean Soup is just what you need after a long day of work. Serve it up with Cuban bread and a side of plantains to make it a full meal. Leftovers? It tastes even better the second day, and it freezes well! Enjoy!
Ingredients
- Black beans
- Onion
- Bell pepper
- Tomato
- Fire-roasted tomatoes
- Sour cream
- Garlic
- Olive oil
- Cumin
- Bay leaves
- Dried Oregano
- Salt
- Pepper
Substitutions
- Garlic - Substitute garlic powder for fresh garlic. See conversions here.
Equipment
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- Slow cooker
- Fry pan
- Knife
- Garlic press
- Stick blender (or blender)
- Colander
- Garlic mincer
Storage
Store in the refrigerator in an airtight container for 2-3 days.
This dish is freezer friendly.
More Recipes
Have leftover ingredients?
- Extra black beans can serve as a great side-dish to go with this Cuban Ropa Veija.
- Want a fun movie night recipe? Try these Sheet Pan Nachos with black beans.
In the mood for a similar dish?
- We are cooking up a lot of delicious soup recipes! Try Amanda's Favorite African Stew. It can be made without chicken if you prefer a vegan option.
More lunch recipes you will love:
📖 Recipe
Homemade (Budget-Friendly) Black Bean Soup
Healthy and delicious, this Homemade (Budget-Friendly) Black Bean Soup is just what you need after a long day of work. Serve it up with Cuban bread and a side of plantains to make it a full meal. Leftovers? It tastes even better the second day, and it freezes well! Enjoy!
Save Recipe
Ingredients
- 2 cups dry black beans
- 4 cups water
- ½-1 can diced fire roasted tomatoes (14.5oz.)
- ½ qty medium onion
- ½ qty bell pepper
- ½ qty tomato
- ½ teaspoon cumin
- 2 qty bay leaves
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 2 cloves garlic
- 1-2 teaspoon Salt (or to taste)
Optional
- 1 dollop sour cream
- 1 avocado
Instructions
- Soak 2 cups of beans overnight, then drain in colander.
- Chop onion and bell pepper into small pieces (or pulse in a food processor). Mince garlic.
- Place soaked beans with 4 cups of fresh water into a crockpot. Turn setting on low and set timer for 8 hours.
- In a frying pan on medium heat, add two tablespoons of olive oil along with chopped peppers and onion. Cook for a few minutes until soft, then add garlic to season. Add frying pan contents to the crockpot along with bay leaves, spices, and half of a whole tomato. Cover and let cook for 8-10 hours.
- When beans are finished, remove bay leaves and use a stick blender to blend about half of the beans. Stir, then add ½-1 can of the fire-roasted tomatoes (to taste). *Note: If you do not have a stick blender, you can remove several cups and add them to a blender, then mix back in.
- Place contents into a bowl. Serve warm and garnish with sour cream, diced onion, and/or avocado if desired.
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Food Safety
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
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