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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 breezermom

    1/1 Photo of Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Sweet PQ?'s Note:

    A lower-fat version of black bean soup, from the"Full of Beans" cookbook. If you preder a chunkier soup, puree only some of it. Since I am always rushed for time, I start with canned black beans. You can use vegetable stock instead of beef stock if you prefer. Soup can be garnished with plain yogurt and.or lemon slices.

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    Serves: 3-4



    Units: US | Metric


    1. 1
      Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat. Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
    2. 2
      Remove bay leaf. Stir in lemon juice and brown sugar. Puree as desired (smooth or chunky). Return to pan & heat through (you may need to add some water at this point if it's too thick). Season with salt to taste. Serve.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on December 10, 2009


      This is a good soup. I love bean soups, so I knew I'd like it! I cooked dried beans the night before, and then used these in this soup. I followed the directions soup was a little thin, even after blending. Next time I will decrease the amount of tomato sauce and use some of the yummy liquid that the black beans cooked in. I will also add some garlic. Thanks for sharing!

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    Nutritional Facts for Black Bean Soup

    Serving Size: 1 (392 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 309.9
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 1256.1 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 17.8 g
    Sugars 9.0 g
    Protein 19.4 g

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