1/2 Photos of Black Bean and Onion Soup
Happy Harry #2's Note:
Was going to make a Hoppin' John soup but the pantry was empty of black-eyed peas so made this instead. I was pleased with the results but my "boys" (students) thought it lacked spice and added hot sauce.
My Private Note
Units: US | Metric
- 1/2 teaspoon olive oil
- 1/2 cup sweet onion (chopped)
- 3 scallions, chopped (all of it)
- 2 large carrots, grated
- 2 stalks celery, minced
- 2 1/2 teaspoons fresh ginger, minced (1 large knob )
- 3 fresh garlic cloves, minced
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt (optional)
- 2 1/2-3 cups canned black beans, rinsed
- 8 ounces frozen chopped spinach (don't need to thaw)
- 8 cups vegetable broth (if store bought, leave out sea salt)
- 1/2 cup half-and-half (optional)
- 1.Heat oil over med-high heat in large soup pot.
- 2Add the next nine ingredients (include salt, if using).
- 3Stir fry until onion is soft. Stir frequently.
- 4Add black beans, spinach, and broth.
- 5Bring to a boil, then turn down to a simmer, stir and cover.
- 6Simmer about 25 minutes, stirring occasionally.
- 7When serving, drizzle some half "n" half over soup, if desired.
- 8I served pita halfs stuffed with lettuce, tomato, and pepperjack cheese with this for a complete meal. I can also see some cooked rice added for a heartier meal.
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Nutritional Facts for Black Bean and Onion Soup
Serving Size: 1 (164 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 130.2
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 441.6 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 9.5 g
- Sugars 2.4 g
- Protein 8.2 g
The following items or measurements are not included: