Black bean soup with orange and cucumber

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,091.8
  • Total Fat: 20.2 g
  • Cholesterol: 8.2 mg
  • Sodium: 5,372.3 mg
  • Total Carbs: 170.5 g
  • Dietary Fiber: 55.7 g
  • Protein: 55.3 g

View full nutritional breakdown of Black bean soup with orange and cucumber calories by ingredient
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Black bean soup topped with orange and cucumber mixture Black bean soup topped with orange and cucumber mixture
Number of Servings: 1


    Crisco Pure Vegetable Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 2 cloves
    Vegetable Broth, 3 cup
    Beans, black, 2 cans
    Pimientos, 8 oz
    Oregano, ground, 1 tsp
    *Cumin seed, 1 tsp
    Salt, 1 tsp
    *Tapatio, 1 tsp
    Lime Juice, 1 lime yields
    Oranges, 1 fruit (2-5/8" dia)
    Cucumber (peeled), .5 cup, pared, chopped
    Mozzarella Cheese, part skim milk, .5 oz


1 cubed avacado was included in orange and cucumber mixture in original recipe, omitted in this recipe but may be added if desired. Black beans=2 cans, cumin should be ground. Mince garlic. Heat oil in a large pot over medium heat. Add onion and garlic and cook until transcluent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Mix lime juice, orange, and cucumber in a medium boul. Divide soup among bowl, top with mixture and 1 tbsp cheese. Based on 2 cups/serving, serves 4.

Serving Size: 2 cups/serving, serves 4

Number of Servings: 1

Recipe submitted by SparkPeople user CCHURCH137.

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