Black Bean Soup

Black Bean Soup

A vintage recipe clipped from a newspaper for Black Bean Soup; make these classic Black Beans with dried black beans, onion, garlic, green pepper, vegetable oil, bay leaves, salt, pepper, and wine vinegar. Serve these black beans over white rice, and topped with chopped onions.
A vintage clipped newspaper recipe for Black Bean Soup


1 pound dried black beans, washed and drained
2 medium onion peeled and diced
2 or 3 garlic cloves, crushed
1 medium green pepper, cleaned and diced
1/2 cup olive or vegetable oil
2 medium bay leaves
Salt, pepper to taste
2 tablespoons wine vinegar
Cooked white rice
Chopped onions


Cover beans with 2 quarts of cold water in a large kettle. Bring to a boil and boil for 2 minutes. Cover the pan and let stand for 1 hour. In a skillet saute onions, garlic, and green pepper in oil until tender. Add, with bay leaves salt and pepper, to beans. Bring to boil and simmer, covered, for 2 hours or until tender. Mix in vinegar and cook 5 minutes longer. Remove and discard bay leaves. Serve in soup bowls spooned over rice and topped with onions.

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