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Homemade Black Bean Soup

fast.cook's picture
  Vegetable oil 3 Tablespoon
  Onion 1 , finely chopped
  Celery leaves 1 , chopped
  Black beans 1 1⁄2 Cup (24 tbs), picked over, washed and soaked overnight
  Vegetable broth/Chicken broth 6 Cup (96 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1
  Brewers yeast 3 Tablespoon
  Whole wheat flour 2 Tablespoon
  Celery seeds 1 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Lemon slices 2
  Hard cooked egg 1 , chopped
  Onion 1 Cup (16 tbs), finley chopped

1. Heat the oil in a heavy kettle and saute the onion and celery until tender. Add the drained beans and broth. Bring to a boil, cover, and simmer for 1 hour, or until the beans are tender.
2. Puree in the container of an electric blender or food processor in batches, with the salt, pepper to taste, brewer's yeast, flour, and celery seeds.
3. Return the pureed soup to the kettle and reheat, stirring, until the mixture thickens slightly. Stir in the lemon juice and sherry. If the soup is too thick, it can be thinned with more broth or water.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2208 Calories from Fat 532

% Daily Value*

Total Fat 64 g98.1%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 3963.7 mg165.2%

Total Carbohydrates 311 g103.6%

Dietary Fiber 83.5 g333.9%

Sugars 24.3 g

Protein 113 g226.6%

Vitamin A 11.2% Vitamin C 154.2%

Calcium 82.1% Iron 225.8%

*Based on a 2000 Calorie diet

Homemade Black Bean Soup Recipe