Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups black beans, cooked; 1 cup rice, cooked; 6 garlic cloves, minced; 2 onions, chopped; 1 tablespoon olive oil; 1 quart chicken stock; ½ cup apple juice; 2 teaspoons cumin; 1 teaspoon oregano; 1 teaspoon salt; ¼ teaspoon pepper; 1 tablespoon sour cream (per bowl); rice chips or tortilla chips

Servings: persons

4 cups black beans, cooked
1 cup rice, cooked
6 garlic cloves, minced
2 onions, chopped
1 tablespoon olive oil
1 quart chicken stock
½ cup apple juice
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon sour cream (per bowl)
rice chips or tortilla chips

1
In large pot, saute the garlic and onions in the oil until soft.
2
In a blender, blend the black beans, rice, and chicken stock together until partially blended (leave little lumpy).
3
Add the the blended bean mixture to the sauteed garlic and onions.
4
Add the apple juice, cumin, oregano, and salt and pepper to the pot.
5
Cook over medium heat 20 minutes or until heated through while stirring occasionally.
6
Can cook longer for additional melding of flavors.
7
Serve with a dollop of sour cream per bowl and chips for dipping (if desired).

747

kcal

Calories

Fat

138

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: 4 cups black beans, cooked, 1 cup rice, cooked, 6 garlic cloves, minced, 2 onions, chopped, 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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