Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 c. black turtle beans; 1 1/2 qt. water or vegetable stock; 2 Tbsp. oil; 1 carrot; 1 onion; 1 potato; 2 stalks celery; 1 bay leaf; 1 tsp. oregano; 1/4 tsp. savory; 2 tsp. salt; 1/8 tsp. pepper; juice of 1 lemon; 1/2 lemon, thinly sliced

Servings: persons

1 1/2 c. black turtle beans
1 1/2 qt. water or vegetable stock
2 Tbsp. oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper
juice of 1 lemon
1/2 lemon, thinly sliced

1
Wash the turtle beans and put them in a saucepan along with the stock and 2 tablespoons of oil.
2
Cover tightly.
3
Bring to a boil and simmer for 2 1/2 hours or until beans are quite tender. Chop the onions and saute in the remaining oil until soft.
4
Chop the celery, including the leaves.
5
Grate potato and carrot on a large grater.
6
Add celery, potato and carrot to onion and cook over medium heat several minutes, stirring constantly.
7
In the last hour of cooking, add the vegetables and seasonings to the beans.
8
Bring soup to boil.
9
Lower heat and simmer until beans and vegetables are done.
10
Add lemon juice and lemon slices when soup has finished cooking.

No nutrition data on file — estimate from the ingredient list.

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 1/2 c. black turtle beans, 1 1/2 qt. water or vegetable stock, 2 Tbsp. oil, 1 carrot, 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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