Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried blacked beans, sorted and soaked; 1/2 lb bacon, diced; 1 lg onion, diced; 16 oz chicken stock; 2 C water; 2 bay leaves; 1 t garlic powder; 1/2 t chipotle chili powder; 1/2 t cumin powder; 3 lg carrots, diced; 4 stalks celery, diced; 15 oz can chopped tomatoes; 2 T lime juice

Servings: persons

1 lb dried blacked beans, sorted and soaked
1/2 lb bacon, diced
1 lg onion, diced
16 oz chicken stock
2 C water
2 bay leaves
1 t garlic powder
1/2 t chipotle chili powder
1/2 t cumin powder
3 lg carrots, diced
4 stalks celery, diced
15 oz can chopped tomatoes
2 T lime juice

1
Cook bacon in a large sauce pan. When bacon is just cooked, drain off most of the fat. Add onion to bacon in the pan, saute until translucent.
2
Add black beans, water, chicken stock and spices to the pan. Bring to boil, reduce heat and simmer until beans are just done, 30-45 minutes.
3
Add the carrots and celery to the soup. Taste and adjust seasoning. Add tomatoes and juices. Simmer for an additional 10-15 minutes, until carrots are cooked. Add lime juice.
4
Note: Soup is better after sitting in the refrigerator overnight.

813

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 lb dried blacked beans, sorted and soaked, 1/2 lb bacon, diced, 1 lg onion, diced, 16 oz chicken stock, 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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