DUTCH OVEN BLACK BEAN SOUP

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Dutch Oven Black Bean Soup image

This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor.

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 2 quarts.

Number Of Ingredients 9

2 cups dried black beans
2 quarts water
1 medium onion, chopped
1/2 pound lean pork cubes
2 teaspoons salt
3 garlic cloves, minced
1 teaspoon dried oregano
1 can (6 ounces) tomato paste
Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream

Steps:

  • Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream.

Nutrition Facts :

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