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Dutch Oven Black Bean Soup

Total Time

Prep: 15 min. Cook: 3 hours


2 quarts

This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor.


  • 2 cups dried black beans
  • 2 quarts water
  • 1 medium onion, chopped
  • 1/2 pound lean pork cubes
  • 2 teaspoons salt
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 can (6 ounces) tomato paste
  • Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream


  1. Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream.

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