Tangy Black Bean Soup

Recipe by cookiecutter _

Sonoma diet cookbook.

Top Review by Charlotte J

Garlic, I love garlic, so this recipe was calling my name. Easy to fix and fast to get on the table. As I cut the tomatoes I wondered if they would be too strong but they were perfect in the soup. I used 2 jalapeno and think that next time I'll leave the seed in 1 of them for an extra kick in the soup. Thank you for posting. Made for *My-3-Chefs Fall 2008* game for my Theme: *FALL is SOUP TIME*

Ingredients Nutrition


  1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally.
  2. Add cumin and cook/stir one minute more.
  3. Add broth, beans, lemon slices, tomatoes, jalapeno and dried oregano (if using).
  4. Bring to a boil and reduce heat.
  5. Simmer uncovered for 15 minutes, stirring occasionally.
  6. Discard lemon slices and remove 3 cups of the soup mixture to a large bowl.
  7. Using a potato masher, coarsely mash the mixture in the bowl.
  8. Return to Dutch oven.
  9. Return to a boil and reduce heat.
  10. Cook uncovered for 10 minutes more.
  11. Stir occasionally.
  12. Stir in vinegar and fresh oregano (if using).

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