Recipe by Orion's Wife
Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.
Top Review by A TN MOM
Made this today. I soaked the beans overnight. I was a little unsure about the carrots, and celery, but I think they make the soup. I used chicken bullion and cut down on the amount to reduce the sodium. Really good. Thank you.
- 1 lb dried black beans
- 3 tablespoons oil
- 1 large onion, chopped
- 4 -6 carrots, sliced
- 4 stalks celery, chopped
- 1 teaspoon garlic powder
- 6 chicken bouillon cubes
- 1⁄2 teaspoon black pepper
- salt, to taste
Directions See How It's Made
- In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
- After soaking, or the next day, drain the beans and cover them with fresh water.
- Bring the beans to a boil over medium-high heat.
- Reduce the heat. You want the beans to simmer gently for most of the cooking process.
- Cover the pot and simmer the beans for an hour.
- Add more water, if needed, to keep the beans covered.
- Taste the beans after an hour and see if they are tender.
- If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
- When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
- Taste and add salt if you think it needs it.
- Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
- The soup will be rich and dark with vibrant colors from the vegetables peeking through.
- When everything is tender, it's ready to serve.