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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 749.6 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 10.9 g
  • Protein: 9.9 g

View full nutritional breakdown of Dave Lieberman's Black Bean Soup (modified) calories by ingredient
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Dave Lieberman's Black Bean Soup (modified)

Submitted by: STRINGI719

Introduction

This is a great, thick & hearty soup. I prefer to use an immersion blender once it's done cooking to blend for a more even consistency. We've omitted the bacon from the original as we're now vegetarian. This is a great, thick & hearty soup. I prefer to use an immersion blender once it's done cooking to blend for a more even consistency. We've omitted the bacon from the original as we're now vegetarian.
Number of Servings: 10

Ingredients

    2 TB extra virgin olive oil
    2 medium onions, chopped (about 2.5 cups)
    6 garlic cloves, pressed
    1 can (14.5 oz) low sodium veggie broth
    1 can (14.5 oz) diced tomatoes
    2 TB ketchup
    2 tsp worcestershire sauce
    1 TB chili powder
    4 cans (15.5 oz each) black beans, drained
    Kosher salt
    Freshly ground black pepper
    1 bunch cilantro
    juice of 1 lime

    Optional garnishes:
    - thinly sliced scallions
    - sour cream
    - shredded cheese

Tips

*I've omitted the bacon from the original recipe. To add more flavor, you can use liquid smoke, ground cumin, hot sauces, or flavored tomatoes.


Directions

Sautee the onions in the olive oil until they start to turn translucent (about 5 min). Stir in the garlic and cook until you start to smell it (about 1 min). Add the broth, tomatoes, ketchup, worcestershire, chili powder, and beans. Stir and turn heat to high to bring soup to a boil. Then adjust the heat down so that the soup is bubbling gently. Season with salt and pepper, and cook for about 10 minutes.

Meanwhile, rinse cilantro and shake dry. Remove all thick stems. Chop the cilantro coarsely and stir it into the soup after it's been simmering for 10 minutes. Continue to cook the soup until it thickens, about 5 more minutes. Squeeze in the lime juice before serving. (*I prefer to use an immersion blender at the end to make the soup a smoother, creamier consistency instead of leaving it chunky.)

You can top the soup with the optional garnishes. The soup is delicious served with crusty bread for dipping, tortilla chips for scooping, or cheese quesadillas for dipping, too!






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