Black Bean & Vegetable Soup

Black Bean & Vegetable Soup

By Chef K.T. Murphy


1 lb dried black beans (or other beans your choice)
8 cups water
1 ½ tsp salt
½ cup dry red wine

group of vegetables near stainless steel cooking bowl
Photo by Pixabay on

2 tsp dried basil
1 tsp dried marjoram
¼ tsp pepper
2 cups onions, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1.12oz can stewed tomatoes


Place black beans into a bowl, cover completely with water to about 2 inches above the beans and leave overnight. Then drain.

Add beans to large crock pot, add 8 cups of water and remaining ingredients. Cover with lid and simmer for about 2 ½ hours on very low temperature or until vegetables are tender.


Tip: Serve hot with a crusty French bread.

All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

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