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 black beans or 1 lb navy beans or 1 lb red beans; 8 cups water; 1 tablespoon vegetable oil; 1 medium onion, diced; 2 carrots, diced; 1 teaspoon salt; ¼ teaspoon ground nutmeg; 2 tablespoons lemon juice; ½ cup plain low-fat yogurt; 2 green onions, sliced

Servings: persons

1 lb dried black beans or 1 lb navy beans or 1 lb red beans
8 cups water
1 tablespoon vegetable oil
1 medium onion, diced
2 carrots, diced
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons lemon juice
½ cup plain low-fat yogurt
2 green onions, sliced

1
Rinse beans and place in Dutch oven or large saucepan with water.
2
Cover and let stand overnight (Or heat to boiling and boil 2 minutes; cover and let stand 1 hour).
3
In small skillet, heat oil.
4
Add onion and carrots; saute until crisp-tender.
5
Stir into beans with salt and nutmeg.
6
Heat to boiling; reduce heat to low and simmer, covered, 1 1/2 to 2 hours or until beans are very tender- Stir occasionally.
7
Spoon 2 cups of mean mixture into food processor or blender.
8
Process or blend until finely chopped and almost smooth.
9
Pour into large bowl and repeat with remaining beans.
10
Stir in lemon juice.
11
To serve, spoon steaming soup into soup bowls and top each serving with 1 tablespoon yogurt and sliced green onions.

251

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 10 ingredients. The key ingredients include: 1 lb dried black beans or 1 lb navy beans or 1 lb red beans, 8 cups water, 1 tablespoon vegetable oil, 1 medium onion, diced, 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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