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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 3.6 g
  • Cholesterol: 6.3 mg
  • Sodium: 509.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Safeway Black Bean Soup calories by ingredient
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Safeway Black Bean Soup

Submitted by: KAWELABAYKID

Introduction

I got this recipe off of the back of a bag of dry black beans at Sateway. I modified it with low sodium options where possible and added rice to make a more complete protein. I got this recipe off of the back of a bag of dry black beans at Sateway. I modified it with low sodium options where possible and added rice to make a more complete protein.
Number of Servings: 12

Ingredients

    1 lb dried black beans, cleaned and soaked overnight in 6 cups water(will use water)

    1/2 lb low sodium bacon, diced

    2 cups carrots, finely diced

    2 cups onions, finely diced

    2 cups celery, finely diced

    3 cloves garlic, minced

    1 tsp cumin, ground

    1 tsp thyme, dried

    1 tsp oregano, dried

    1 bay leaf

    1 tsp black pepper, freshly ground

    2 cans (64 oz) low sodium chicken or vegetable broth (calories based on chicken)

    2 tbsp tomato paste

    1 cup brown rice, cooked

    2 tbsp lime juice

    Toppings (optional): plain yogurt or sour cream, diced tomatos, diced onions, chopped cilantro


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Directions

In a wide 8 quart pot or Dutch oven, cook bacon over medium high heat until crisp. Pour off and discard all but one tablespoon of fat. Add carrots, celery and onions. Saute for 1 minute. Cover and cook over medium low heat for 15 minutes until vegetables are soft, stirring occasionally.

Stir in garlic, cumin, thyme, oregano, bay leaf and pepper. Cook, stirring for a few minutes. Stir in broth, tomato past and beans. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for 2 hours, strring occasionally, until soup is thickened and beans are soft. Remove bay leaf. Stir in lime juice, rice and season to taste with salt and pepper. Makes 12 one cup servings

If desired, serve topped with yogurt or sour cream, diced tomatos and onions, chopped cilantro and a squeeze of lime juice.

(I like to put a piece of honey buttered cornbread at the bottom of my bowl and ladle the soup over it. Yummmm!)

Number of Servings: 12

Recipe submitted by SparkPeople user KAWELABAYKID.






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Member Ratings For This Recipe

  • I did not care very much for this soup. If I make it again I would not add the oregano. - 1/5/13

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  • It was FABULOUS with my modifications, including NO BACON, double the garlic, only 1 carrot, no rice, half a chopped green pepper, 1 chopped serrano chili pepper, and lemon instead of lime juice. I also threw in one diced potato. I pureed 80% of the soup and garnished w/ sour cream + parsley. YUM! - 2/12/11

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  • We tried the recipe from the back of the bag also (with our own modifications) and it was very tasty :-) - 1/6/11

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