Recipe courtesy of Melissa d'Arabian
Save Recipe Print
Black Bean Soup
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).

Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.

Serve with Cubano Sandwiches.

Cubano Sandwiches:

Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

Photograph by Ryan Liebe

Categories:
More from:

Potluck Parties

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Dave Lieberman

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Refried Black Beans

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword