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 onion, finely chopped; 2 garlic cloves, minced; 2 celery ribs, finely chopped; 2 vegetable bouillon cubes; 1 ½ cups water; 2 (15 ounce) cans black beans, undrained; ½ teaspoon salt; ½ teaspoon cumin; 12 lemon, juice of; 1 ½ tablespoons cornstarch

Servings: persons

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
2 vegetable bouillon cubes
1 ½ cups water
2 (15 ounce) cans black beans, undrained
½ teaspoon salt
½ teaspoon cumin
12 lemon, juice of
1 ½ tablespoons cornstarch

1
In a large pot combine first five ingredients.
2
Allow to simmer for 1o minutes.
3
Add 1/2 a can of black beans, salt and cumin.
4
Let cook for five minutes.
5
Puree contents of pot.
6
Return to pot.
7
Add the remaining beans to soup.
8
Combine cornstarch with 1 1/2 tablespoons of water in a small bowl.
9
Add the cornstarch mix and lemon juice to soup and continue to cook until thickened.

269

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 onion, finely chopped, 2 garlic cloves, minced, 2 celery ribs, finely chopped, 2 vegetable bouillon cubes, 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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