Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ounces Black beans, undrained, divided; 14.5 ounce Chicken Broth; .5 Vidalia Onion; 4 cloves Garlic; 1.5 tablespoons Cumin, Grounded; 2 tablespoons Olive Oil; 16 ounces Salsa (Your Favorite); .5 cup Sour Cream; 1 dash Garlic, Powder; 2 tablespoons Cilantro

Servings: persons

60 ounces Black beans, undrained, divided
14.5 ounce Chicken Broth
.5 Vidalia Onion
4 cloves Garlic
1.5 tablespoons Cumin, Grounded
2 tablespoons Olive Oil
16 ounces Salsa (Your Favorite)
.5 cup Sour Cream
1 dash Garlic, Powder
2 tablespoons Cilantro

1
Cook chopped onions in oil and cumin. Once the onions start becoming translucent, add garlic.
2
Puree 15 ounces of beans (approximately one can of beans) with 7.25 ounces of chicken stock.
3
Put onions, oil, cumin, garlic, and bean puree into a slow cooker. Mix well.
4
Puree 30 ounces of beans (approximately two cans of beans) and remaining chicken stock. Place into crock pot with salsa.
5
Add 15 ounces of unpureed beans (approximately one can of beans) and cilantro.
6
Crockpot: Low heat for at least three hours; high heat for at least one hour.

925

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 60 ounces Black beans, undrained, divided, 14.5 ounce Chicken Broth, .5 Vidalia Onion, 4 cloves Garlic, and more.

Yes, Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup

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