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 pound dried black beans; 4 cups organic vegetable broth; 2 cups chopped onion; 1 cup water; 1 tablespoon ground cumin; 3 bay leaves; 1 serrano chile, finely chopped; 2 tablespoons fresh lime juice; 1 teaspoon kosher salt; 1/4 cup chopped fresh cilantro; 3 tablespoons reduced-fat sour cream; Cilantro sprigs (optional)

Servings: persons

1 pound dried black beans
4 cups organic vegetable broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
Cilantro sprigs (optional)

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2
Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
3
This recipe has been retested for
4
, 2012

254

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 12 ingredients. The key ingredients include: 1 pound dried black beans, 4 cups organic vegetable broth, 2 cups chopped onion, 1 cup water, 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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