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    You are in: Home / Recipes / Black Bean Soup With Cumin and Coriander Recipe
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    Black Bean Soup With Cumin and Coriander

    Black Bean Soup With Cumin and Coriander. Photo by LifeIsGood

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Studentchef's Note:

    This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.

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    Units: US | Metric


    1. 1
      Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
    2. 2
      Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
    3. 3
      Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
    4. 4
      In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
    5. 5
      Serve soup hot in heated bowls, topping each serving with sour cream mixture.

    Ratings & Reviews:

    • on March 12, 2013


      So delicious for DD1 (5 years old), DD2 (15 months) and I. I did use additional home-made stock instead of water and may have reduced the cayenne somewhat. I used organic light tasting extra virgin olive oil, extra organic carrot, a few dashes of celery seeds as I had no celery on hand, no bell pepper, organic garlic cloves, organic cilantro (fresh coriander), sea salt, to taste, the larger amount of cumin, sweet paprika as that is all I had, Eden brand organic black beans, organic yogurt in place of sour cream to be corn free, freshly squeezed lemon juice lemon juice instead of lime as that is what I also had on hand, plus the rest of the ingredients. I would make this again. Made for Healthy Choices Tag Game 2013.

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    • on May 15, 2011


      I made a half-recipe and discovered at the last minute that I was lacking black beans per se, but I did have refried black beans... substituted them in. This was excellent! Otherwise followed recipe exactly (minus the fresh cilantro which my grocery was out of) -- the cilantro would have been a great additional touch. A good solid and tasty soup, and a portion will go with me to work for lunch this week. Made for veg'n swap May 2011.

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    • on May 09, 2011


      Oh boy, did I love this soup. I cut my carrots and celery into slices and loved the added texture to the soup. The cayenne was a nice and welcome addition - just a hint of spice. The only thing I did differently was to add another cup of water as it was simmering. Thank you so much!

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    Read All Reviews (7)


    Nutritional Facts for Black Bean Soup With Cumin and Coriander

    Serving Size: 1 (1700 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.2
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 2.5 g
    Cholesterol 7.4 mg
    Sodium 326.8 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 9.8 g
    Sugars 2.6 g
    Protein 9.6 g

    The following items or measurements are not included:

    fresh coriander

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