Black Bean Soup II

Black Bean Soup II

47 Reviews 1 Pic
Recipe by  Kathy

“This is an EASY and great recipe. My family has enjoyed it for years and hopefully yours will to. Garnish with garlic bread, croutons or chopped cilantro.”

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Adjust Servings

Original recipe yields 4 servings


  1. In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.
  2. Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.
  3. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.
  4. Pour a few drops of olive oil in bowl for added flavor and dish up soup.

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Reviews (47)

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My whole family loved this recipe with a few minor adjustments. I pureed half the soup to thicken it, I used 2 cans of chicken broth and a 1/4 cup dry sherry, I added a canned chipotle, chopped for a smokey flavor and also added a touch of dried oregano for a flavorable soup.



Almost no flavor and way TOO much water. 1/2 the water would be enough with more spices!



This soup is way too watery. It had absolutely no flavor. It should have been made with only half the water. I would suggest using a dry chili seasoning mix instead of the cumin. You can add to your own taste. It is sold in mild, medium and hot. The soup was much too thin. Thickened up, and seasoned properly, this will be great! You can even add some cooked white rice to thicken it up. It would be more filling, too!

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Amount Per Serving (4 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 649 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Black Bean and Salsa Soup


next recipe:

Beezie's Black Bean Soup