1/1 Photo of Black Bean Soup With Cumin
Anne Sainz's Note:
This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.
My Private Note
Units: US | Metric
- 1 large onion, chopped
- 1 large garlic clove, sliced
- 1/4 cup celery or 1 stalk celery, sliced
- 1/2 cup carrots or 1 medium carrot, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fresh ground black pepper (to taste)
- 2 (15 ounce) cans low sodium vegetable broth
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
- 1Combine all ingredients in a large pot (at least 4 quarts).
- 2Bring soup to a boil, stirring several times so bottom doesn’t burn.
- 3Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- 4Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
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Nutritional Facts for Black Bean Soup With Cumin
Serving Size: 1 (61 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 25.2
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 18.2 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.2 g
- Sugars 2.4 g
- Protein 0.7 g
The following items or measurements are not included:
low sodium vegetable broth
low-sodium black beans