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 c. dry black beans; 6 c. chicken stock; 1/4 c. oil; 1 c. chopped celery; 1 c. chopped onion; 2 cloves garlic, crushed; 1/3 c. uncooked brown rice; 1/8 tsp. cayenne; 1 bay leaf; 1 tsp. salt; 24 peppercorns; 2 whole cloves; 1/2 c. powdered milk

Servings: persons

1 c. dry black beans
6 c. chicken stock
1/4 c. oil
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, crushed
1/3 c. uncooked brown rice
1/8 tsp. cayenne
1 bay leaf
1 tsp. salt
24 peppercorns
2 whole cloves
1/2 c. powdered milk

1
Soak beans overnight.
2
Drain and cook with 6 cups stock until tender, about 2 hours.
3
In large pot, heat oil; saute celery, onion and garlic until soft.
4
Add rice and saute 2 to 3 minutes longer. Stir in 1 cup stock from beans.
5
Add beans and rest of liquid in which they were cooked.
6
Add remaining ingredients except milk. Cook 1 to 2 hours.
7
Blend milk with 1/2 cup soup broth, add mixture to soup.
8
Serve garnished with chopped green onions and a drop of sour cream.

1118

kcal

Calories

Fat

Carbs

127

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 13 ingredients. The key ingredients include: 1 c. dry black beans, 6 c. chicken stock, 1/4 c. oil, 1 c. chopped celery, 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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