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Easy Black Bean Soup

Easy Black Bean Soup

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FLOWER753

A quick black bean soup.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
  2. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
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Reviews

klant
50
6/30/2007

Without question the best black bean soup recipe I have ever tasted. What sets this black bean soup apart from the others is the refried black beans. This gives the soup a rich smooth base that I have not found in others. I had trouble finding refried black beans at my grocery so I googled it and made my own. Very simple and very good. I halved the recipe below to make the quantity about equal to that called for in the soup recipe. Amazing soup... This is a must try. Refried Bean Recipe 2 (32-ounce) cans black beans, rinsed and drained 2 cups water 3 tablespoons lard or vegetable oil 1 large onion, diced 1 1/2 teaspoons salt 1 tablespoon cumin Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

Laura
19
2/11/2008

With all of the rave reviews I was really dissappointed. The refried black beans although sounded like a good idea, just left "chunks" and a "gritty" texture, the more I stirred the more the other beans broke down. I would like to try it again but I would definitly use a food processor for the refried beans and broth and maybe add a little more fat somehow for the gritty factor. Other than that sounded like a great recipe, can't figure out where it went wrong.

Sola
16
8/25/2005

This was pretty good. I added green pepper and did tomato sauce, not puree. I had a can of refried black beans, but none of the regular, so I ended up doing 1 1/3 cups prepared dried black beans. I'm sure it's better, texture-wise, with the canned ones, but these worked. There's another black bean soup recipe on this site that I like a bit better, but this one was good.