Canned Black Bean Soup

Canned Black Bean Soup

from rootsy.org
570 min
4 servings

This canned black bean soup is a hearty, protein packed soup with a southwestern flair. Top with avocado slices and a little sour cream to make a creamy soup that will delight your family and friends.

Ingredients

  • 1 pound dried black beans, pre-soaked*
  • 4 cups chicken or vegetable broth
  • 5 cups tomato puree
  • ¼ cup red wine vinegar
  • ¾ pound onions, chopped
  • 5 cloves garlic
  • 2 cups carrots, sliced
  • 4 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 4 bay leaves

Directions

  1. 1

    Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight

  2. 2

    Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.

  3. 3

    Bring the beans to a boil and simmer for 30 minutes.

  4. 4

    Meanwhile, chop the veggies.

  5. 5

    After the beans have boiled for 30 minutes drain the water from the beans.

  6. 6

    Put the beans back into the pot and add all the other ingredients.

  7. 7

    Bring the soup to a boil.

  8. 8

    Fill the jars with the black beans soup - use a slotted spoon to put the solids in first and then ladle the liquid into the jars leaving a 1 inch headspace in each jar.

  9. 9

    Remove air bubbles, wipe jar rims. Place lids and rings.

  10. 10

    Put the jars into pressure canner. Follow the instructions for your canner model.

  11. 11

    Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.