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A ceramic bowl filled with chili topped with avocado slices and cilantro, with a dollop of sour cream. Nearby, a jar of canned black bean soup and a bowl of tortilla chips sit on the wooden table, enhancing this cozy culinary scene.
Angi Schneider

Canned Black Bean Soup

4.34 from 18 votes
This canned black bean soup is a hearty, protein packed soup with a southwestern flair. Top with avocado slices and a little sour cream to make a creamy soup that will delight your family and friends.
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Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Yield: 4 Quart Jars
Course: Soup
Cuisine: American
Preservation Method: Canning
Ingredients Equipment Method

Ingredients
  

  • 1 pound Dried Black Beans pre-soaked*
  • 4 cups Chicken or Vegetable Broth
  • 5 cups Tomato Puree
  • ¼ cup Red Wine Vinegar
  • ¾ pound Onions chopped
  • 5 cloves Garlic
  • 2 cups Carrots sliced
  • 4 teaspoons Ground Cumin
  • 2 teaspoons Mexican Oregano
  • 1 Tablespoon Salt
  • 1 teaspoons Ground Black Pepper
  • 4 Bay Leaves

Equipment

Method
 

  1. Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight
  2. Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
  3. Bring the beans to a boil and simmer for 30 minutes.
  4. Meanwhile, chop the veggies.
  5. After the beans have boiled for 30 minutes drain the water from the beans.
  6. Put the beans back into the pot and add all the other ingredients.
  7. Bring the soup to a boil.
  8. Fill the jars with the black beans soup - use a slotted spoon to put the solids in first and then ladle the liquid into the jars leaving a 1 inch headspace in each jar.
  9. Remove air bubbles, wipe jar rims. Place lids and rings.
  10. Put the jars into pressure canner. Follow the instructions for your canner model.
  11. Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.

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