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–+ servings
Bowl of black bean soup with onions and sour cream for garnish

Homemade (Budget-Friendly) Black Bean Soup

Jami Powell
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!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Lunch
Cuisine Cuban
Servings 8
Calories 118 kcal

Equipment

Ingredients
  

  • 2 cups black beans dried
  • 4 cups water
  • 1 can fire roasted tomatoes diced
  • ½ medium onion
  • ½ medium bell pepper
  • ½ teaspoon cumin
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt (or to taste)

Optional

  • 1 sour cream
  • 1 avocado

Instructions
 

  • Place the dried black beans in a colander and rinse them thoroughly under cold running water. Transfer the rinsed beans to a large bowl and cover them with water. Allow them to soak overnight or for at least 8 hours. Drain and rinse them again before using.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and ground cumin. Cook for an additional 1-2 minutes until fragrant. Transfer this mixture to your slow cooker.
  • Add the soaked and drained black beans to the slow cooker with the sautéed aromatics. Pour in the diced fire-roasted tomatoes (with their juices). Add the bay leaves, dried oregano, and kosher salt. Pour in the 4 cups of water and give everything a good stir to combine.
  • Cover the slow cooker and cook on low heat for 6-8 hours or until the black beans are tender and the soup has thickened to your desired consistency. Stir occasionally if possible. If you prefer a creamier texture for your black bean soup, you can use a stick blender (immersion blender) to blend a portion of the soup.
  • Before serving, remove the bay leaves from the soup. Taste and adjust the seasoning if needed. You can add more salt or other seasonings to your preference.
  • Ladle the hot black bean soup into bowls. Garnish with a dollop of sour cream or avocado if desired.

Nutrition

Serving: 1servingCalories: 118kcalCarbohydrates: 16gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 410mgPotassium: 307mgFiber: 6gSugar: 2gVitamin A: 490IUVitamin C: 14mgCalcium: 40mgIron: 1mg
Keyword black bean soup, black beans, slow cooker
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