# @dianemorrisey on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/DSXyZbTAMIR - **Gondola URL:** https://gondola.cc/posts/38043760-dianemorrisey-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/31162356ba.jpg - **Posted:** 2025-12-17T16:43:54.000+00:00 - **Account Owner:** Diane Morrisey (@dianemorrisey) — https://gondola.cc/dianemorrisey ## Caption I am a black bean soup fanatic. I still remember the restaurant in New Haven, Ct, when I was 20 yrs old, that I first tried it at. It was nothing I had grown up eating and I remember being blown away by how good it was. Over the years I’ve tried dozens of recipes, many with so many extra bells and whistles added, but at the end of the day I realized that I love a simple OG version best. And the recipe I always fall back to is from the amazing Deb from smittenkitchen (is there anything that she makes that isn’t perfect??) Have fun with the toppings and serve with a side of corn bread and you have what I think is a perfect lunch or dinner. Sometimes I’ll saute a ham steak and cut it into cubes to add to my husbands bowl for that extra protein. . . Black Bean Soup 1 tbls olive oil 2 medium red onions, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 4 tsp ground cumin 1 tsp smoked paprika 1 (16 oz) package dried black beans 1 tbls chopped chipotle chiles from a can 7 cups water 2 tbls fresh lime juice 2 tsp kosher salt 1/4 tsp ground black pepper Salt and freshly ground pepper Heat olive oil in the bottom of a 5-quart or larger Dutch oven or stock pot over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Add beans and chipotles, then 7 cups water. Bring to a full boil, boil for 1 minute, then reduce heat to a gentle simmer, partially cover pot, and cook until beans have softened, about 2 to 3 hours. (These are the cook times that Deb gave. Mine cooked for 4 hours to achieve really tender beans. I just stirred it occasionally while it was on the stove.) When the beans are completely cooked and tender, transfer two cups bean mixture to blender; puree until smooth, then return the puree to remaining soup in slow cooker. Or, you can use an immersion blender (what I do) to partially blend the soup right where you’ve cooked it. Stir in lime juice, salt, and pepper and check for seasoning. Ladle soup into bowls and top with your toppings. I topped with jalapeños, cilantro, red onion, sour cream and avocado . . #blackbeansoup ## Stats - **Views:** 21,999 - **Likes:** 3,082 - **Shares:** 0 - **Comments:** 134 ## Tags blackbeansoup --- Copyright (c) Gondola