Total Time
50mins
Prep 20 mins
Cook 30 mins

This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.

Ingredients Nutrition

Directions

  1. In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
  2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
Most Helpful

5 5

This soup has tons of flavor. The flavor is even better when reheated the next day. Most black bean soups have the predominent cumin and coriander taste. This one has those flavors plus so many other as well.... and they all play nicely together. A cool dallop of light sour cream is a great garnish for serving. Thanx for posting!

4 5

This a really good soup. I halved the cayenne pepper, and it was still fairly spicy. I also subbed celery seed and 1/4 tsp of salt for the celery salt, since I didn't have any. I topped this with cilantro and squeezed lime and lemon over it at the table, and that definitely brightened up all the flavors. Served 4 as an entree. Here is my video of the soup being made: http://www.recipezaar.com/sitenews/post.php?pid=944&pn=1&pageref=Photo_Video-927138&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT

5 5

Really great combo of flavors! I made a few adjustments in using a can of fire roasted diced tomatoes, adding some chipotle pepper and cilantro soup base but the overall combo of seasonings in this reacipe give it a fresh light taste!