Total Time
Prep 5 mins
Cook 45 mins

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.

Ingredients Nutrition


  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. 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.
Most Helpful

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!

breezermom December 10, 2009