Black Bean Soup

umaima's picture

Jan. 31, 2012


Black beans 1 Cup (16 tbs)
Water 1 1/2 Quart
Onion 1
Fat 1 Tablespoon (For Sauteing)
Celery stalks 2
Lemon 1
Butter 2 Tablespoon
Flour 2 Tablespoon
Eggs 2 , hard
Mustard 1/2 Teaspoon
Pepper To Taste
Salt To Taste
Paprika To Taste



1.Start by soaking the beans over-night, and by cutting the eggs and lemon in slices


2.Once soaked completely, drain them and cover with cold water in a pan

3.In a pan, fry the onion in the fat

4.Then add the onion along with stalks of celery broken into pieces

5.Keep simmering until the beans become soft, keep adding water from time to time

6.Take a strainer, and press the mixture through a sieve

7.Boil the mixture once again, add seasoning of mustard, pepper, salt, and paprika to taste

8.In the pan, add butter and flour and bind them together to prevent the soup from separating

9.Add the sliced eggs and lemon to the strained soup


10.Serve with salads or garlic bread, or mashed potatoes

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 366Calories from Fat 120

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 155 mg6.46%

Total Carbohydrates 47 g15.7%

Dietary Fiber 10 g40%

Sugars 3 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet