Black Bean Soup from Scratch

Name: Black Bean Soup from Scratch
Total time: 770
Yield: 7
Ingredients: 1 pound dry black beans; 3 quarts water; 2 cubes chicken bouillon; ½ small onion, roughly chopped; ½ small green bell pepper, stemmed and seeded; 2 tablespoons olive oil; 6 cloves garlic, minced; 1 ½ teaspoons white sugar; 1 teaspoon chopped fresh oregano, or to taste; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon minced onion, or to taste

Recipe by Ashley Borgemenke from allrecipes.com

Dinner 13 Hr. 50 Mins.

Ingredients

7 servings

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1 pound dry black beans
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3 quarts water
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2 cubes chicken bouillon
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½ small onion, roughly chopped
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½ small green bell pepper, stemmed and seeded
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2 tablespoons olive oil
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6 cloves garlic, minced

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1 ½ teaspoons white sugar
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1 teaspoon chopped fresh oregano, or to taste
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1 teaspoon ground cumin
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 teaspoon minced onion, or to taste

Instructions

Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
Blend onion and bell pepper in a food processor until smooth.
Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.