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Ingredients
| black beans: 1 lb |
| vegetable oil: 3 Tbl |
| onions: 1 (chopped) |
| carrots: 6 (sliced) |
| celery: 4 stalks (chopped) |
| garlic powder: 1 tsp |
| chicken bouillon: 6 cubes |
| black pepper: 1/2 tsp |
Black Bean Soup from Dried Beans
Credit: Food.com
User rating:
-
Prep Time
360 min -
Cook Time
100 min -
Servings
9 serving(s)
Tags
- Soak the beans as recommended on the package.
- Drain the beans and cover them with fresh water. Bring to a boil over medium-high heat.
- Reduce the heat, cover, and gently simmer the beans to simmer gently for one hour. Add water as needed to keep them covered.
- Once the beans are tender, add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it.
- Cover the pot and simmer the soup for another 30 minutes, or until the carrots are tender. When everything is tender, it's ready to serve.