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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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    Units: US | Metric


    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
    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


      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.

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    • on January 26, 2009


      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!

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    • on November 18, 2012


      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!

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    Read All Reviews (5)


    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
    Total Fat 3.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 402.4 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 9.2 g
    Sugars 5.2 g
    Protein 11.0 g

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