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, rinsed and drained (liquid reserved); 3 qt. water, divided; 1 Tbsp. vegetable oil; 2 medium onions, peeled, ends removed and chopped; 1 stalk celery with leaves, washed, ends removed and chopped; 1 medium carrot, peeled, ends removed and chopped; 1 clove garlic, peeled, ends removed and minced or pressed; 1/4 c. chopped, fresh parsley; 1 tsp. cayenne pepper; 1 tsp. cloves; 1 tsp. dried mustard; 1 c. sherry; 1 Tbsp. minced cilantro; 1/2 c. nonfat plain yogurt

Servings: persons

1 lb. dried black beans, rinsed and drained (liquid reserved)
3 qt. water, divided
1 Tbsp. vegetable oil
2 medium onions, peeled, ends removed and chopped
1 stalk celery with leaves, washed, ends removed and chopped
1 medium carrot, peeled, ends removed and chopped
1 clove garlic, peeled, ends removed and minced or pressed
1/4 c. chopped, fresh parsley
1 tsp. cayenne pepper
1 tsp. cloves
1 tsp. dried mustard
1 c. sherry
1 Tbsp. minced cilantro
1/2 c. nonfat plain yogurt

1
In a large, heavy saucepan, bring beans and 2 quarts of water to a boil.
2
Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour.
3
In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned.
4
Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid).
5
Bring to a boil, cover, reduce heat and simmer for about 3 hours.
6
Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth.
7
Return puree to Dutch oven.
8
Reheat soup over medium heat.
9
Stir in sherry. Garnish with nonfat plain yogurt and cilantro.
10
Makes eight 1-cup servings.

237

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 14 ingredients. The key ingredients include: 1 lb. dried black beans, rinsed and drained (liquid reserved), 3 qt. water, divided, 1 Tbsp. vegetable oil, 2 medium onions, peeled, ends removed and 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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