Veggie Black Bean Soup Recipe

Name: Veggie Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry black beans; 1 quart vegetable stock (or enough to cover the beans by half an inch); 2 large onions; 3 plum tomatoes; 1 large long hot pepper; 2 tsp ground cumin; 1 tsp ground coriander; 2 bay leaves; 1 tbsp worcestershire sauce; 1 tbsp fresh lime juice; 2 tbsp olive oil; 1 salt & pepper

Servings: persons

1 lb dry black beans
1 quart vegetable stock (or enough to cover the beans by half an inch)
2 large onions
3 plum tomatoes
1 large long hot pepper
2 tsp ground cumin
1 tsp ground coriander
2 bay leaves
1 tbsp worcestershire sauce
1 tbsp fresh lime juice
2 tbsp olive oil
1 salt & pepper

1
Soak beans in a pot of water overnight
2
Heat olive oil in large soup pot & cook chopped onion & pepper until soft.
3
Add beans, veggie stock, chopped tomatoes & all other ingredients.
4
Cover & bring to a boil.
5
Stir & reduce heat & let simmer for an hour.
6
With a metal laddle smash some of the beans on the bottom of the pot & stir to thicken the soup.
7
Serve in bowl & garnish with chopped scallions, teaspoon of sour cream & chopped tortilla chips.

280

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 12 ingredients. The key ingredients include: 1 lb dry black beans, 1 quart vegetable stock (or enough to cover the beans by half an inch), 2 large onions, 3 plum tomatoes, and more.

Yes, Veggie 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.

Veggie Black Bean Soup

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