Black Bean Soup from Scratch Recipe

Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.

Rinse and drain beans. Bring drained beans 3 quarts water and chicken bouillon to a boil in the pot over high heat. Cover reduce heat to low and simmer for 3 hours. Do not drain.

Blend onion and bell pepper in a food processor until smooth.

Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook stirring constantly for 4 minutes. Stir mixture into beans. Add sugar oregano cumin salt and pepper. Let simmer uncovered until beans are tender and soup is thickened 1 1/2 to 2 hours. Garnish with minced onion.