Black Bean Soup

The texture and complex flavors make this stand out. Variations on the peppers and the amount of vinegar added can really change the flavor, but however you make it, you'll love it.

Ingredients (14 qts)


  1. Rinse beans. Cover beans in cold water by at least 4". Let sit overnight. Drain.
  2. Put beans, the 2 whole onions, 2 whole green bell peppers and bay leaves in water. Bring to boil. Lower heat and simmer ~1 hour until just starting to soften.
  3. Roast red bell peppers until black and soft. Let cool. Skin, seed and finely chop.
  4. Discard onions, peppers and bay leaves. Continue to simmer on medium low heat.
  5. Remove ~2 cups beans and broth and mash. Set aside.
  6. Heat Olive Oil in heavy skillet medium high heat. Saute garlic until light gold.
  7. Add the 2 minced onions, 2 minced green bell peppers, cubanelle peppers and bay leaves. Saute for 5 minutes, or until vegetables have softened.
  8. Add cumin and oregano for 1 minute.
  9. Add mashed beans and cook another minute.
  10. Combine onion-pepper mixture and beans.
  11. Add vinegar, salt, pepper and sugar. Adjust seasoning.
  12. Add roasted red pepper.
  13. Fill jars with 1" headspace
  14. Pressure can at 11 lbs. for 1¼ hours (75 minutes).