Black Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 152.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 49.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 8.4 g
- Protein: 8.3 g
View full nutritional breakdown of Black Bean Soup calories by ingredient
Introduction
Soothing and delicious, this soup seems to revive me right from the first spoonful. I find this easiest to cook in a slow cooker and allow to simmer all day Soothing and delicious, this soup seems to revive me right from the first spoonful. I find this easiest to cook in a slow cooker and allow to simmer all dayNumber of Servings: 6
Ingredients
-
1 Tbsp. olive oil
1 small onion,chopped
1 medium carrot,chopped
1/2 cup green pepper,chopped
1 garlic cloves,minced
3 cups cooked black beans
1 can tomatoes,diced undrained
2 bay leaves
1 tsp.ground cumin
1 tsp.dried thyme
1/2 tsp. cayenne pepper
4 cups water
*optional salt and pepper to taste
** optional 2 tsp.lemon or lime juice
*** optional vegetable or chicken stock instead of water
Directions
Saute onion, bell pepper,and garlic in olive oil 5 minutes while you prep the remaining vegetables.
Transfer to crock pot. Add the beans, tomatoes and their juice, 4 cups water (or *optional vegetable stock or chicken stock),bay leaves, cumin,thyme,and cayenne, and season with salt and black pepper to preference.
Just before serving,stir in the optional lemon juice. To thicken, puree at least 2 cups of the soup solids and return to the cooker.
This make 6 very generous servings.
Transfer to crock pot. Add the beans, tomatoes and their juice, 4 cups water (or *optional vegetable stock or chicken stock),bay leaves, cumin,thyme,and cayenne, and season with salt and black pepper to preference.
Just before serving,stir in the optional lemon juice. To thicken, puree at least 2 cups of the soup solids and return to the cooker.
This make 6 very generous servings.
Member Ratings For This Recipe
-
LILMAMAVT
-
APRILDAWN678
How long do you cook this, and what setting do you use? I want to make this today! - 12/9/08
Reply from GROOVYKARMA1 (12/9/08)
I use a crock pot but you could put it on the stove top. With a crock pot I let it cook 6-8 hours.Pre-cooked beans saves a lot of time & you could rush it in an hour.I prefer the crock-pot to give flavors a chance to blend.
-
FEFIFO
-
DIANNEMT
-
ANNNIEK
-
MCDOODLE99
-
BLESTMAMATO1
-
KJDALTON
-
HAZEL422
-
CLARINDADODSON
-
LUMPYDOODLE
-
LISAGEGARE
-
SWEETNLOW70
-
SAUN63
-
LUNAFIREHAWK
-
NOTTRYDO
This is SO good! This is the second Spark recipe I've made and it was a huge hit - flavorful, great color and filling. For one of the 14-oz cans of tomatoes I used a can of diced roasted tomatoes and I used smoked sausage. I'm sure it is just as tasty in its original form. Thank you - great recipe! - 10/7/09
-
CHEEBOLOVE
-
RAFFERM
-
WIFEOFALLTRADES
-
PUPPERMOM
-
PAMMYTHAI
-
OPAL2407
-
ANAROSEN
Yum! Made with dry beans and 6 cups of water, another review did it that way so I thought I would try. This was my first time using dry beans. This dish is so healthy it tastes nourishing and guilt free! Really delicious. Herbs. Yes. Will be doubling recipe next time to freeze a batch for later. - 6/20/16
-
CARDAMOMMA
Excellent basic black bean soup recipe. Spices are perfect. Cooking dried beans rather than using canned adds depth. I used the last of summer 2013 farmer's market height-of-summer tomatoes (frozen), and I topped it with fresh cilantro from the garden. Home baked whole wheat bread on the side. Yum! - 5/19/14
-
COCOA-JUMBO
-
OPENDOOR80
-
BROWNEAJ
-
GARBLEDEEGOOK
-
NCSUE0514
-
JENN.1211
-
ANNASMOM11
-
NOT-LEASE-LISE
-
AMANDATARAE99
-
FRAGAMUFFIN
-
LOVETOLAUGH8
-
LEANIESME
-
IVORYT78
-
PENNY4URTHTS
-
A_SPARKLING
-
CD4805490
-
DWANDS1
-
JENTURK71
-
LRBARRIOS
-
MARYJEANSL
-
POLISHLOVER
-
HEALTHYDIVA3
-
KITTYWASHINGTON
-
RACEANGEL88
-
TBONE79
-
HUSKERFAN4EVER
-
WYTCHHAZYL
-
YUNIS10
-
PADAWANSPIDER
-
TRISHAT1
-
ONENAILER
-
HONEYBEE56
-
CHERIE55