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Black Bean Soup

creative.chef's picture
  Dried black beans 1 Pound, quick-cooked until soft
  Water/Chicken stock 8 Cup (128 tbs)
  Carrots 2 , diced
  Celery stalks 2 , diced
  Red onion 1 Small, chopped
  Red bell pepper 1 , diced
  Garlic 4 Clove (20 gm), finely chopped or pressed
  Ginger slice 1 , finely chopped (The Size Of A Quarter)
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Bay leaves 2
  Cayenne pepper 1 Teaspoon
  Limes 2
  Chopped fresh cilantro 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Chopped scallions 2
  Sour cream/Yogurt 4 Tablespoon

1. Place all the ingredients (except the optional ones) in a heavy-bottomed 8-quart stockpot and bring to a gentle boil.
2. Reduce heat to low and cook, partially covered, for about 2-4 hours, depending upon consistency desired.
3. If you want a pureed soup or partially pureed soup, simply place at least half the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
4. Just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions, and sour cream or yogurt.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1922 Calories from Fat 202

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 31.2 mg10.4%

Sodium 354.2 mg14.8%

Total Carbohydrates 339 g113.2%

Dietary Fiber 85.9 g343.5%

Sugars 30.4 g

Protein 108 g215.2%

Vitamin A 646.9% Vitamin C 367.1%

Calcium 92.9% Iron 172.4%

*Based on a 2000 Calorie diet

Black Bean Soup Recipe