Total Time
55mins
Prep 30 mins
Cook 25 mins

This recipe is in response to Debbie Thorn's request for a black bean soup in the recipes requested forum. The recipe was originally published in the VJJE recipe weekly archives in 2001.

Ingredients Nutrition

Directions

  1. In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
  2. Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
  3. Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
  4. Bring mixture to a simmer and cook approximately 15 minutes.
  5. In a blender, puree 1 quart of the soup, and put back into the pot.
  6. In a separate bowl, combine the cornstarch and 2 tablespoons water.
  7. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
  8. Serve with cornbread, white rice, or your favorite side dish.
Most Helpful

5 5

This is an excellent recipe, that did not take me 55 minutes to prepare. I used 1 cup of beef broth instead of the bouillon, and forgot last step. The soup was perfectly thick without the cornstarch. I don't think I will add it when I make this in the future! Thanks for a great recipe!