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    You are in: Home / Recipes / Smokey Black Bean Soup Recipe
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    Smokey Black Bean Soup

    Smokey Black Bean Soup. Photo by QG

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    *Parsley*'s Note:

    I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a pot over med heat.
    2. 2
      Add the onions, celery and garlic and saute for about 5 minutes.
    3. 3
      Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
    4. 4
      Add the black beans and simmer for an additional 10 minutes.
    5. 5
      Stir.
    6. 6
      At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
    7. 7
      Add salt, if needed.
    8. 8
      Serve garnished with a dallop of the optional FF sour cream.

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    Ratings & Reviews:

    • on April 02, 2009

      55

      Very good soup. I made only a few small changes, but otherwise followed recipe exactly. I added a minced jalapeno with the onions and celery. I used a second can of black beans. I pureed nearly the whole batch with a stick blender. I added a handful of frozen corn and several dashes of Mexican hot sauce near the end (after the blending). Then I garnished each serving with sliced green onions, cilantro, diced avocado, and sour cream. Lime wedges would have been great if I'd had any.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2009

      55

      Drop what you're doing and make this soup! I had to make a few adjustments as follows: didn't have celery and used green bell pepper, fresh tomatoes and subbed Mexican oregano for dried cilantro. (CG says: "Ditch the dried cilantro"). I set aside 1/2 cup of the beans and pureed all the soup then added the beans back to the pot. Each serving had a large spoonful of steamed long grain brown rice, fresh cilantro, lime wedges and a dollop of sour cream for a complete meal in a bowl. Homemade corn tortillas were served on the side. Rich tasting and satisfying; I am very pleased to add this recipe to my Book #229018 cookbook. Glad I doubled the recipe, too! Thanks, Parsley!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2012

      55

      This soup was very good. I did smash half of the beans before adding them (added the smashed ones near the end of cooking). For personal preference, I also subbed 1/2 tsp dried oregano for the cilantro and added 1 cup of corn with the intact beans. Great recipe, thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Smokey Black Bean Soup

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.2
     
    Calories from Fat 34
    18%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 402.4 mg
    16%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 9.2 g
    36%
    Sugars 5.2 g
    20%
    Protein 11.0 g
    22%

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