Mexican Black Bean Soup Recipe

Name: Mexican Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. black beans, soaked overnight in water; 1 c. bell pepper, chopped; 2 cloves garlic, crushed; 2 (8 oz.) cans tomato sauce; 2 tsp. oregano; 2 tsp. Accent; 4 tsp. sugar; salt and pepper to taste; 1 1/2 to 2 qt. water; 2 c. onion, chopped; 2 c. celery, chopped; 1 lb. beef Sizzlean, finely chopped; 2 tsp. cumin; 4 tsp. chili powder

Servings: persons

2 lb. black beans, soaked overnight in water
1 c. bell pepper, chopped
2 cloves garlic, crushed
2 (8 oz.) cans tomato sauce
2 tsp. oregano
2 tsp. Accent
4 tsp. sugar
salt and pepper to taste
1 1/2 to 2 qt. water
2 c. onion, chopped
2 c. celery, chopped
1 lb. beef Sizzlean, finely chopped
2 tsp. cumin
4 tsp. chili powder

1
Wash beans thoroughly.
2
Soak overnight in enough water to cover beans.
3
Discard water.
4
In a large Dutch oven, cover beans with 1 1/2 to 2 quarts of water.
5
Cook, covered, 1 hour.
6
Add other ingredients.
7
Cook 3 more hours.
8
Salt and pepper to taste. Let soup cool slightly.
9
Place in small batches in food processor. Puree until smooth.
10
Serve with steamed white rice or as an accompaniment with rice.
11
Freezes well.

715

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: 2 lb. black beans, soaked overnight in water, 1 c. bell pepper, chopped, 2 cloves garlic, crushed, 2 (8 oz.) cans tomato sauce, and more.

Yes, Mexican 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.

Mexican Black Bean Soup

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