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. black beans; 2 qt. cold water; 2 Tbsp. olive oil; 2 medium size onions, peeled and chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 3 carrots, chopped; 1 tsp. ground cumin; 1 tsp. oregano; 1 tsp. basil; salt and pepper to taste; 1 can tomato sauce; sour cream (optional)

Servings: persons

1 lb. black beans
2 qt. cold water
2 Tbsp. olive oil
2 medium size onions, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 carrots, chopped
1 tsp. ground cumin
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
1 can tomato sauce
sour cream (optional)

1
Soak beans overnight in cold water.
2
I usually don't have things planned that far in advance, so I pre-cook the beans in cold water.
3
Bring to a boil approximately 20 minutes.
4
Drain. Heat oil in stock pot and saute onions, celery, garlic, carrots, cumin, oregano and basil until tender.
5
Add water, beans and tomato sauce.
6
Bring to a boil.
7
Reduce heat and cook approximately 2 hours.
8
Serve with French bread and a dollop of sour cream can be put in the middle of each serving.

300

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. black beans, 2 qt. cold water, 2 Tbsp. olive oil, 2 medium size onions, peeled 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

How did you like this recipe?

Frequently Asked Questions