Black Bean Soup
6 servings10 min prep360 min cookEasy
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The Tale of Black Bean Soup
Story updated
Black bean soup has deep roots in Latin American and Caribbean cooking, particularly Cuban cuisine, where beans have been a dietary staple since pre-Columbian times. It gained popularity in the U.S. through Cuban and Latin American immigrant communities, especially in cities like Miami and New York.
Ingredients
Scale:· 6 servings
- 3 cans (15 oz) black beans, drained and rinsed
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- Sour cream and chopped cilantro for topping
Instructions
- 1Combine the black beans, onion, bell pepper, garlic, broth, diced tomatoes, cumin, and chili powder in the slow cooker.
- 2Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the vegetables are soft and the flavors have melded.
- 3Use an immersion blender to partially blend the soup for a thicker texture, leaving some beans whole if you like it chunky.
- 4Season with salt and pepper, then serve topped with sour cream and cilantro.
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