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 black beans soaked; 8 cups water; 2 tablespoons salt; 1 cup onions chopped; 1 cup green bell peppers; 1 cup celery chopped; 1 cup carrots chopped; 8 tablespoons olive oil; 6 each garlic cloves; 1 tablespoon cumin; 4 teaspoons vinegar; 1 teaspoon soy sauce, tamari

Servings: persons

1 pound black beans soaked
8 cups water
2 tablespoons salt
1 cup onions chopped
1 cup green bell peppers
1 cup celery chopped
1 cup carrots chopped
8 tablespoons olive oil
6 each garlic cloves
1 tablespoon cumin
4 teaspoons vinegar
1 teaspoon soy sauce, tamari

1
Simmer beans in water until soft.
2
Saute onions, pepper, celery and carrots in olive oil til the onions turn golden brown.
3
Add garlic, cumin, vinegar and soy sauce.
4
Cook, stirring for 3 minutes.
5
Drain about 1/2 cup water from beans and add it to the saute.
6
Cook over a low heat for 30 minutes.
7
Combine vegetables with beans.
8
Cook for another 30 minutes, adding more water if necessary.

731

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 black beans soaked, 8 cups water, 2 tablespoons salt, 1 cup 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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