Red Meat Allergy Friendly Classic Black Bean Soup
Total time10 hr 20 min
Prep time20 min
Cook time2 hr
4.9(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!