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    You are in: Home / Recipes / Sheila's Black Bean Soup Recipe
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    Sheila's Black Bean Soup

    Sheila's Black Bean Soup. Photo by Hey Jude

    1/1 Photo of Sheila's Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    mabers's Note:

    I was shopping in a Bulk Food Store one day and overheard a young man asking the clerk where some ingredients would be....said he had to buy for "the best black bean soup in the world"...had the recipe in his hand. Long story short....clerk made a copy for me, and he was right!! Turns out, I see now as I go to post, that it is from 'Moosewood Restaurant Cooks at Home'. I had never heard of Moosewood Restaurant 'til I came to 'Zaar.....must be a super place to eat! Prep. time includes cook time.

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    Units: US | Metric


    1. 1
      Cover the sundried tomatoes with the boiling water and set aside.
    2. 2
      In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
    3. 3
      Add the cumin, 1/3 cup water and tomatoes.
    4. 4
      (Break up large chunks if you haven't already zapped them.).
    5. 5
      Bring to a boil.
    6. 6
      Cover and simmer over low heat for 5 minute.
    7. 7
      Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
    8. 8
      Drain and chop the sundried tomatoes and add to soup.
    9. 9
      Cook 5-10 minutes longer.
    10. 10
      Stir in cilantro and remove from heat.
    11. 11
      Puree half the soup in food processor or blender and return to pot.
    12. 12
      If soup is too thick, add some water or tomato juice if you prefer.
    13. 13
      Serve with a dollop of sour cream.

    Ratings & Reviews:

    • on February 24, 2012


      This is a cross between chili and black bean soup, IMO. It wasn't bad for a vegetarian black bean soup. My tomatoes were also julienne sliced. I used 1 c. Also, I prefer whole canned tomatoes instead of diced. I cut them when I put them in the soup. Next time, I will blend everything except one can of black beans. I think the cilantro really makes this soup.

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    • on November 15, 2011


      This is delish! I kinda overdid the dried tomatoes, as mine were sliced in julienne pieces, and I was unsure about how many equaled 10 tomatoes. I also sub'ed 1 can Texas beans for 1 can black beans, as I only had 1 can black beans. Nevertheless, I really enjoyed this and could tell that without those missed points of precision it would be a fabulous soup. It was very good even with those problems. I'm putting this in my "favorites" file.

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    • on January 20, 2011


      awesome soup. i was going to post this and found it was already on here! i agree, it is the best black bean soup i have ever had! also super easy to make!! :)

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    Read All Reviews (8)


    Nutritional Facts for Sheila's Black Bean Soup

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.8
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 122.9 mg
    Total Carbohydrate 56.2 g
    Dietary Fiber 18.5 g
    Sugars 9.8 g
    Protein 17.9 g

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