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    Home » Soups & Stews

    Black Bean Soup

    Jan 19, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    Black Bean Soup - Andrea Meyers

    Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip. We also make a pot of rice to go along with it, which makes it a complete protein dish. Make a salad on the side, and you'll have a very healthy meal.

    [Updated August 2012]

    Black Bean Soup - Andrea Meyers
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    Black Bean Soup

    Adapted from a recipe from my friend Nancy DeJesus.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Soup
    Cuisine: American, Southwestern
    Diet: Gluten Free, Vegetarian
    Keyword: black beans, gluten free, tomatoes, vegetarian
    Servings: 8
    Calories: 222kcal
    Author: Andrea Meyers

    Ingredients

    • 1 medium onion (chopped)
    • 4 cloves garlic (minced)
    • 1 tablespoon ground cumin
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons olive oil
    • 48 ounces canned black beans (undrained)
    • 2 cups vegetable broth
    • 16 ounces salsa
    • 2 tablespoons fresh lime juice
    • ½ bunch of cilantro (coarsely chopped, with stems, ends trimmed)

    GARNISH

    • plain sour cream (or vegan option)
    • tortilla chips
    • cilantro leaves
    US Customary - Metric

    Preparation

    • Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot over medium heat for 3 minutes or until onion is tender. Remove from heat.
    • Place 1 can beans (with liquid) in blender, add ½ the broth. Cover, and blend until puréed. Stir into saucepot. Repeat with one more can of beans and broth. Stir in remaining can of beans (whole), salsa, and lime juice.
    • Heat mixture to boil. Reduce heat to low and stir in chopped cilantro. Simmer 30 minutes.
    • Ladle soup into each bowl; top with dollop of sour cream. Garnish with broken tortilla chips and snipped cilantro.

    Nutrition

    Calories: 222kcal | Carbohydrates: 35g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 1072mg | Potassium: 769mg | Fiber: 13g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 4mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Keely says

      October 30, 2006 at 8:43 am

      Wanted to say I tried a quicker variation of this recipe with a can of jalapeno stewed tomatoes, drained black beans and a handful of cilantro all into the food processor then 2 minutes in the microwave...it came out amazing! Thank you!

      Reply

    Trackbacks

    1. IANandJULIA says:
      April 28, 2011 at 1:32 am

      [...] 2 cups black bean soup (with 1lb cooked sausage added in at end) w/ potato chive sourdough [...]

      Reply

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