Tangy Black Bean Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.3
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 723.7 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.4 g

View full nutritional breakdown of Tangy Black Bean Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    1/2 cup chopped onions
    2 tbsp. minced garlic
    2 tbsp. olive oil
    1/2 tsp. ground cumin
    8 cups vegetable broth
    3 cans black beans, drained and rinsed
    1/2 lemon, sliced
    1/2 cup snipped dried tomatoes
    1 tbsp. red taco sauce
    1 tbsp. drid oregano
    1 1/2 tsp. basalmic vinegar


1. In 4 quart pot cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stire one minute more.
2. Add broth, beans, lemon slices, tomatoes, taco sauce and oregano. Bring to boil, reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.
3. Discard lemon slices. Puree, bring to boil, reduce heat. Cook, uncovered, for 10 more minutes, stirring occasionally.
4. Add basalmic vinegar and serve. Good over rice, and leftovers can be frozen.

Number of Servings: 6

Recipe submitted by SparkPeople user IVAHAPPY.

Rate This Recipe