This Spanish-style black bean soup is the ultimate comfort food for chilly evenings. It combines earthy black beans with sweet onions, crisp green peppers, and aromatic oregano for a deeply satisfying flavor profile. The long, slow simmer allows the vegetables to meld perfectly with the beans, creating a thick, hearty texture that is both nourishing and delicious. Perfect for meal prep, this vegan dish holds up well in storage and tastes even better the next day. It is a simple yet elegant way to enjoy wholesome ingredients without complicated techniques. Serve it hot over rice for a complete, satisfying meal that brings warmth and tradition to your table.
Spanish Black Bean Soup
Description
This Spanish-style black bean soup is the ultimate comfort food for chilly evenings. It combines earthy black beans with sweet onions, crisp green peppers, and aromatic oregano for a deeply satisfying flavor profile. The long, slow simmer allows the vegetables to meld perfectly with the beans, creating a thick, hearty texture that is both nourishing and delicious. Perfect for meal prep, this vegan dish holds up well in storage and tastes even better the next day. It is a simple yet elegant way to enjoy wholesome ingredients without complicated techniques. Serve it hot over rice for a complete, satisfying meal that brings warmth and tradition to your table.Ingredients
Directions
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Rinse the black beans thoroughly under cold water and pick out any debris.
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Place the beans in a large pot and cover with plenty of cold water.
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Add 1 teaspoon of salt to the soaking water and let the beans soak overnight.
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The next day, drain the soaking water and rinse the beans again.
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Return the beans to the pot and add enough fresh water to cover them by two inches.
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Add the chopped onions, green pepper chunks, mashed garlic, oregano, and bay leaves.
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Bring the pot to a boil over high heat.
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Once boiling, reduce the heat to low to maintain a gentle simmer.
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Simmer the soup on low heat for several hours, stirring occasionally, until the beans are tender.
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When the beans are medium-soft, drizzle in the olive oil.
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Continue cooking until the soup thickens and the beans are fully done.
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Taste the soup and add more salt if desired.
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Using a fork, remove the bay leaves and any remaining green pepper skins.
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Stir in the wine vinegar just before serving.
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Serve hot over rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 339.6kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9760.5mg407%
- Total Carbohydrate 63.7g22%
- Dietary Fiber 22.6g91%
- Sugars 5.2g
- Protein 21.7g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a quicker version, you can use canned black beans. Rinse and drain two 15-ounce cans and skip the soaking and long simmering steps; simply simmer with the vegetables for 30-40 minutes until heated through and flavors meld.
This soup tastes even better the next day as the flavors have time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
If the soup becomes too thick upon reheating, add a splash of water or vegetable broth to reach your desired consistency.
Feel free to add other vegetables like carrots, celery, or potatoes during the simmering stage for extra heartiness.
