Black Bean Soup

This is my husband’s favorite soup.  It is very hearty and terrific on a cold blustery day.  You can either presoak the beans the night before or do the quick soak method.


Two 1 lb. pkgs. dried black beans
1 large onion, diced
3 celery stalks, diced
1 cup diced carrots
1 small can RO* TEL mild tomatoes & green chilies
1 24 oz. jar Old El Paso thick and chunky medium salsa
1 box  Emeril’s vegetable broth
2 t.  ground cumin
1 t.  garlic powder
1 t. sea salt
1 t. dried parsley
½ t. dried basil


Sort and rinse beans.  Cover with 10 cups of water and bring to boil.  Boil for 2 minutes, cover, remove from heat and let soak for an hour.

Chop remaining vegetables and sauté onion, celery and carrots in stock pot with 2/3 cup of water, (while sautéing add more water if needed) until tender.  Add rinsed cooked black beans, vegetable broth, salsa and tomatoes & green chilies.  Add seasonings and cook on low for 2 to 3 hours until beans are done.  Once the beans are done add 2 cups of water, stir and mash part of the beans with potato masher in pot.  Adjust seasonings and serve.