The Pioneer Woman Tasty Kitchen
Profile Photo

Black Bean Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I love cold weather and experimenting with ingredients in soups. Black beans are my absolute favorite. This is a good one for leftover meats and vegetables.

Ingredients

  • 1 pound Black Beans
  • 1 whole Pork Loin Bone
  • 3 cups Chopped Vegetables
  • 2 cups Chopped Meat
  • 2 teaspoons Seasonings

Preparation

Cover the black beans with water. Boil 2 minutes then cover and let them boil for 2 hours.

While the black beans are boiling, put the pork roast or a beef bone in a large pot. Cover with plenty of water and let come to a boil. When the water is at a full boil, turn down to a simmer and let cook uncovered for approximately the two hours. If there isn’t a lot of meat on the bone or marrow for flavor, add a couple of teaspoons of chicken bouillon and let the water reduce by at least half. Remove the bone from the broth and pull off all the meat. I used a pork loin bone with a decent amount of meat left and also added a leftover steak cut into thin slices. Set meat aside.

Drain and rinse the black beans and add to the broth from the bone. Simmer beans covered approximately an hour or until nearly soft. Add chopped vegetables (carrots, celery, onions, green peppers, etc.) to the beans. Let simmer uncovered until the vegetables and beans are soft. Let cool slightly.

Blend a little over half the soup smooth using either an immersion blender or a stand blender. Add the meat back in, heat through and season to taste. For seasoning, I used a little over 1 teaspoon of Celestial Seasonings Sundried Tomato,Basil and Spinach blend. This would also be good with a mix of paprika, salt, onion, garlic powder, chili pepper.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy