Black Bean Vegetable Soup

READY IN: 1hr 5mins




  • Soak black beans in water overnight.
  • The next day, drain and rinse before using.
  • In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
  • Reduce heat; cover and simmer for 6 to 8 minutes.
  • or until onions are jnst tender.
  • Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
  • Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
  • Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
  • Adjust seasonings to taste.
  • Garnish each serving with chopped green onions.
  • Refrigerate any unused portion.
  • You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
  • You can also use canned black beans to speed up the process.
  • Use 2- 15 fluid ounce cans, drained and rinsed.
  • Cauliflower florets would also enhance the soup, use about 1 cup of florets.