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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 549.8 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Black Bean Soup from Dried Beans calories by ingredient
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Black Bean Soup from Dried Beans

Submitted by: BLUEKITTEN

Introduction

Delicious black bean soup. Very satisfying and appeals to everyone!

Make sure you soak the beans overnight or leave yourself an additional 2 hours to do a quick soak! :)
Delicious black bean soup. Very satisfying and appeals to everyone!

Make sure you soak the beans overnight or leave yourself an additional 2 hours to do a quick soak! :)

Number of Servings: 10

Ingredients

    1 pound dry black beans
    3 tablespoons oil
    1 large onion, chopped
    4 to 6 carrots, sliced
    4 stalks celery, chopped
    1 teaspoon garlic powder
    6 chicken bouillon cubes
    1/2 teaspoon black pepper

Directions

In a large pot, soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, drain the beans and cover them with fresh water. Bring the beans to a boil over medium-high heat. Reduce the heat. You want the beans to simmer gently for most of the cooking process. Cover the pot and simmer the beans for an hour.†Add more water if needed, to keep the beans covered.

Taste the beans after an hour and see if they are tender. If they are, then you can add the vegetables now; if not, then let them cook another 30 minutes and try again. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it. Put the lid back on the pot and simmer the soup for another 30 minutes, or until the carrots are tender. The soup will be rich and dark with vibrant colors from the vegetables peaking through. When everything is tender, itís ready to serve.

Serving Size: Makes 8-10 servings (calculated at 10 servings)

Number of Servings: 10

Recipe submitted by SparkPeople user BLUEKITTEN.






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