Eosinophilic Esophagitis Friendly Classic Black Bean Soup
Total time10 hr 20 min
Prep time20 min
Cook time2 hr
4.9(22)
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Learn more →Ingredients
6 servings
- 1 lb dried black beans
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- ½ cup sour cream (optional)
Can be omittedsour cream
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the dried black beans in a large pot and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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