Black Bean Soup

57SHARES
Black Bean Soup

4.5 of 5 (58)
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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
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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 day
Number 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.

57SHARES
TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    this was great. I made mine in the slow cooker with 2C dried beans and 6C of water. Soooo Good!! Thank You - 1/6/09

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  • 7 of 7 people found this review helpful
    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.


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  • Incredible!
    4 of 4 people found this review helpful
    I made this but made it the way I always do by sauteing the onion, bell pepper, garlic in olive oil then add canned black beans, salt and pepper to taste. If you just want more beans then soup, skim some of the juice off. My family loves it over yellow rice with cuban bread. - 5/11/09

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  • 3 of 3 people found this review helpful
    My daughter did add corn, sliced jalepenos and a few more veggies but it was great the first day AND as leftovers! Thank you for sharing! - 1/15/13

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  • Incredible!
    3 of 3 people found this review helpful
    This was fantastic! I made it with 3 cups water instead of 4, and pureed it at about 7 hours, then let it cook another half hour or so. Great with some lite sour cream! - 3/1/10

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