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    You are in: Home / Recipes / Black Bean Soup Recipe
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    Black Bean Soup

    Black Bean Soup. Photo by FrenchBunny

    1/4 Photos of Black Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    50 mins

    1 hr

    John DOH's Note:

    I was introduced to this recipe by my SiL, in Calgary, and commented that it really rocked. Keeps well in fridge or freezer, nukes well in the microwave for work lunch, and is pretty solid for "healthiness in eating".

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    Units: US | Metric


    1. 1
      Heat olive oil in a pot.
    2. 2
      Add onions, garlic and skinned sliced sausages; sauté over medium heat for 5 minutes.
    3. 3
      Add carrots and celery, sauté 5 minutes.
    4. 4
      Add peppers and tomatoes, sauté 5 minutes.
    5. 5
      Add salt, pepper, thyme and bay leaf, sauté 5 minutes.
    6. 6
      Drain and puree one can of black beans, add other can with juice, and sauté 5 minutes.
    7. 7
      Add vegetable broth.
    8. 8
      Lower temperature and simmer for at least one hour, stirring occasionally.
    9. 9
      Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.

    Browse Our Top Clear Soup Recipes

    Ratings & Reviews:

    • on February 07, 2012


      Excellent flavor. Not really a traditional black bean soup, more just like soup with black beans in it, but very good. I started this on the stove top and then transferred to a slow cooker so it could simmer on low for a few hours. I used a smoked beef sausage and beef stock instead of the hot Italian sausage and vegetable broth. I think I would like a slightly thicker texture to the broth, so next time I might add less or add an additional can of black beans, pureed.

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    • on February 06, 2010


      This was such an excellent soup. The flavors were so delicious. I loved the spiceness from the hot italian sausages. I couldnt find sodium reduced broth so I just eliminated the extra salt and it worked out perfect. I let it simmer for about 3 hours and it made the kitchen smell real good. I used the canned stewed tomatoes since fresh tomatoes just don't taste that good at this time of year. We both enjoyed the soup for lunch the next day. I was just telling my Mum how good this soup was and she wants the recipe so she can try it. Thanks for sharing your wonderful recipe John.

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    • on October 20, 2006


      Other than preparing the black beans from dried, I made no changes to the recipe. The soup will be in my keeper file. We loved the spicy flavor and it is a perfect soup for cool weather. Thanks for sharing your recipe!

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    Nutritional Facts for Black Bean Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 319.2
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 7.2 g
    Cholesterol 45.8 mg
    Sodium 594.7 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 5.2 g
    Sugars 4.4 g
    Protein 13.0 g

    The following items or measurements are not included:


    vegetable broth

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