Tangy Black Bean Soup Recipe

Name: Tangy Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup onion, chopped; 12 minced garlic cloves (2 tablespoons minced); 2 tablespoons extra virgin olive oil; ½ teaspoon ground cumin; 8 cups reduced-sodium chicken broth; 3 (15 -16 ounce) cans black beans, rinsed and drained; 1 lemon, sliced into 1/2 inch thick pieces; ½ cup dried tomatoe (not oil-packed); 1 small jalapeno pepper, seeded and finely chopped (optional); 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed; 1 ½ teaspoons sherry wine vinegar or 1 ½ teaspoons balsamic vinegar

Servings: persons

½ cup onion, chopped
12 minced garlic cloves (2 tablespoons minced)
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
8 cups reduced-sodium chicken broth
3 (15 -16 ounce) cans black beans, rinsed and drained
1 lemon, sliced into 1/2 inch thick pieces
½ cup dried tomatoe (not oil-packed)
1 small jalapeno pepper, seeded and finely chopped (optional)
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
1 ½ teaspoons sherry wine vinegar or 1 ½ teaspoons balsamic vinegar

1
In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally.
2
Add cumin and cook/stir one minute more.
3
Add broth, beans, lemon slices, tomatoes, jalapeno and dried oregano (if using).
4
Bring to a boil and reduce heat.
5
Simmer uncovered for 15 minutes, stirring occasionally.
6
Discard lemon slices and remove 3 cups of the soup mixture to a large bowl.
7
Using a potato masher, coarsely mash the mixture in the bowl.
8
Return to Dutch oven.
9
Return to a boil and reduce heat.
10
Cook uncovered for 10 minutes more.
11
Stir occasionally.
12
Stir in vinegar and fresh oregano (if using).

1446

kcal

Calories

Fat

127

Carbs

175

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 11 ingredients. The key ingredients include: ½ cup onion, chopped, 12 minced garlic cloves (2 tablespoons minced), 2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin, and more.

Yes, Tangy 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.

Tangy Black Bean Soup

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