Vegetarian (Or Not) Black Bean Soup #2

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“I invented this recipe way back when I was a vegetarian (for 4-1/2 years!) Then when I became non-vegetarian again I just tweaked it a little. It's a hearty and tasty soup, easy to make & doesn't take long, either. I originally posted just one recipe for it but Andy said it was too complicated, so I'm breaking it into 2 recipes. This one is if you're using dried, #1 is if you are using canned beans.”
2hrs 10mins
2-3 quarts

Ingredients Nutrition


  1. Clean and soak the black beans overnight.
  2. Drain and rinse in a colander.
  3. Place in a dutch oven with 2 quarts of water and add a little salt.
  4. Bring to a boil and cook until just done. If necessary add water to keep them cooking until the desired state of doneness, but do not add too much water unless you like your soup thin. We won't be draining the beans.
  5. Add the beer and rice or barley to the pot now.
  6. If NOT vegetarian: brown the ground round with the minced garlic & chopped onion then add to the pot of beans.
  7. If vegetarian: saute the onion and garlic in the olive oil until onion starts becoming translucent then add to the pot.
  8. Add the tomatoes, parsnips, carrots, celery, bay leaf, hot peppers, bouillon and black pepper to the pot.
  9. Bring to a boil, cover and turn heat down to low. Cook 20 minutes.
  10. Take the lid off, stir, sample and make sure the grain (if veg) is done; if so, now is the time to add salt if needed. I have found, for myself, it is not necessary to add any.
  11. If not completely done to your liking, put the lid back on and cook an additional 5 minutes.
  12. Take the lid off, stir and sample again. If still not done to your liking, Repeat the last step. Otherwise, if done --.
  13. Serve.
  14. As stated for Vegetarian omit the meat, also omit the Beef Bouillon Cube and use a Vegan or Vegetarian Beer or beverage.

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