Ingredients
Method
- Stove Top: Combine all ingredients in a large soup pot with 12 cups of water. Bring to a boil then simmer for 1 ½ to 2 hours, until beans are very tender and the soup is thick. Mash with potato masher or immersion blender if desired. Add additional water if needed.
- Pressure Cooker: Combine all ingredients in a pressure cooker with 8 cups of water. Cook on high pressure for 30 minutes. Let the pressure release naturally. Remove bay leaves.
- Mash beans with potato masher or an immersion blender if desired. Add additional water if needed.
Notes
- For an even creamier texture, blend about a third of the soup after the beans are tender, then stir it back into the pot. This thickens the soup naturally without adding cream.
- If you find your black bean soup too thick, add warm water or vegetable broth, a quarter cup at a time, until it reaches your desired consistency.
- Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you find your black bean soup too thick, add warm water or vegetable broth, a quarter cup at a time, until it reaches your desired consistency.
- Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.