Gloria’s Black Bean Soup

This comforting Gloria's Black Bean Soup is a rustic, deeply flavorful dish that highlights the earthy richness of dried black beans. Slow-simmered until tender, the beans are combined with a vibrant puree of sautéed peppers, onions, garlic, and fresh herbs like parsley and oregano. The result is a thick, velvety texture with a perfect balance of savory cumin and subtle sweetness. It's an ideal meal for chilly evenings, offering warmth and satisfaction without being heavy. Perfect for vegetarians and vegans alike, this soup holds up well for meal prep, making it a reliable weeknight dinner or potluck contribution. Serve with crusty bread to soak up every drop of the flavorful broth.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 3

Calories: 438.4

Dietary: Vegan

Description

This comforting Gloria's Black Bean Soup is a rustic, deeply flavorful dish that highlights the earthy richness of dried black beans. Slow-simmered until tender, the beans are combined with a vibrant puree of sautéed peppers, onions, garlic, and fresh herbs like parsley and oregano. The result is a thick, velvety texture with a perfect balance of savory cumin and subtle sweetness. It's an ideal meal for chilly evenings, offering warmth and satisfaction without being heavy. Perfect for vegetarians and vegans alike, this soup holds up well for meal prep, making it a reliable weeknight dinner or potluck contribution. Serve with crusty bread to soak up every drop of the flavorful broth.

Directions

1
Rinse the dried black beans and soak them in water overnight in a large heavy pot.
2
Drain the soaked beans and place them in the pot with 3 quarts of fresh water and the bay leaves.
3
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 3 to 4 hours until the beans are tender and begin to split open.
4
Stir occasionally during cooking and add more water if necessary to keep the beans submerged.
5
While the beans cook, heat olive oil in a heavy-bottomed skillet over medium heat.
6
Add the diced onion, shallot (if using), and sauté for 3 minutes until softened.
7
Add the diced red pepper, green pepper, and minced garlic to the skillet.
8
Sauté the vegetables for another 3 minutes until fragrant and slightly softened.
9
Stir in the ground cumin, dried oregano, and chopped parsley, cooking for 30 seconds more.
10
Add the sugar and salt to the skillet mixture and let it cool slightly.
11
Transfer the sautéed vegetable mixture to a food processor or blender and puree until smooth.
12
Add the pureed vegetable mixture to the pot of cooked beans.
13
Simmer the soup for an additional 20 to 30 minutes to allow flavors to meld.
14
Taste and adjust seasoning with more salt or spices if needed.
15
Remove the bay leaves from the soup before serving.
16
Ladle the thick soup into bowls and garnish with finely chopped green onions.
17
Serve with a dollop of sour cream if desired.

Nutrition Facts

Servings 3 quarts

Amount Per Serving
Calories 438.4kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 19.9mg1%
Total Carbohydrate 95.5g32%
Dietary Fiber 36.5g146%
Sugars 0.4g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black bean soup, vegan soup, mediterranean cooking, dried beans, cumin recipe, herb soup, vegetarian dinner, comfort food, meal prep, healthy soup, pepper and onion, garlic soup, slow cooked, plant based, winter soup, homemade broth, bean stew, glorias recipe, flavorful veggie soup

Read it online: https://www.chefs-mate.com/recipe/glorias-black-bean-soup/