Southwest Black Bean Soup

chef.cristian's picture

Sep. 16, 2011


Black beans 1 Cup (16 tbs) , rinsed
Chicken broth 5 1/2 Cup (88 tbs)
Dry sherry/Nonalcoholic red wine 1 Cup (16 tbs)
Onions 1 Cup (16 tbs) , chopped
Garlic 4 Clove (20 gm) , minced
Carrot 1 , chopped
Celery stalks 2 , chopped
Bay leaf 1
Snipped parsley 1 Tablespoon
Ground cumin 1 1/3 Teaspoon
Ground black pepper 1/2 Teaspoon
Liquid smoke 1/3 Teaspoon


In a large saucepan, combine the beans and broth.

Bring to a boil, then reduce the heat.

Cover and simmer for 30 to 40 minutes or until the beans are fork-tender.

Meanwhile, in a large skillet, combine the sherry or wine, onions and garlic.

Cook and stir until the onions are tender.

Add the onion mixture to the beans.

Then add the carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.

Bring to a boil, then reduce the heat.

Cover and simmer for 20 to 30 minutes or until the vegetables are tender.

Remove and discard the bay leaf.

Transfer half of the bean mixture to a blender or food processor.

Blend or process until smooth.

Return the mixture to the saucepan with the remaining bean mixture.

Heat through.

Ladle the soup into individual bowls.


Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 162Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 840 mg35%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet