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!
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.