Black Bean Vegetable Soup Recipe

Name: Black Bean Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans; 32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided; 1 large onion, chopped small; 4 cloves garlic, chopped small; 2 cups water; 1 large potato, peeled and cubed 1/2 inch; 14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt); 1/2 teaspoon dried thyme; 3/4 teaspoon ground cumin; 1 cup fresh green beans, cut into 3/4 inch lengths; 1 large carrot, scrubbed and coarsley shredded; 1 large green pepper, seeded and chopped; 1 large sweet red pepper, seeded and chopped; 2 large celery ribs, chopped small; 1/4 teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce; 4 large green onions, chopped small

Servings: persons

2 cups dried black beans
32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided
1 large onion, chopped small
4 cloves garlic, chopped small
2 cups water
1 large potato, peeled and cubed 1/2 inch
14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt)
1/2 teaspoon dried thyme
3/4 teaspoon ground cumin
1 cup fresh green beans, cut into 3/4 inch lengths
1 large carrot, scrubbed and coarsley shredded
1 large green pepper, seeded and chopped
1 large sweet red pepper, seeded and chopped
2 large celery ribs, chopped small
1/4 teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce
4 large green onions, chopped small

1
Soak black beans in water overnight.
2
The next day, drain and rinse before using.
3
In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
4
Reduce heat; cover and simmer for 6 to 8 minutes.
5
or until onions are jnst tender.
6
Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
7
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
8
Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
9
Adjust seasonings to taste.
10
Garnish each serving with chopped green onions.
11
Refrigerate any unused portion.
12
You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
13
You can also use canned black beans to speed up the process.
14
Use 2- 15 fluid ounce cans, drained and rinsed.
15
Cauliflower florets would also enhance the soup, use about 1 cup of florets.

1629

kcal

Calories

Fat

Carbs

264

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 16 ingredients. The key ingredients include: 2 cups dried black beans, 32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided, 1 large onion, chopped small, 4 cloves garlic, chopped small, and more.

Yes, Black Bean Vegetable 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 Vegetable Soup

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