Black Bean Soup II

Black Bean Soup II

47

"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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Ingredients

servings 208 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

47
  1. 61 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

The base recipe is great. These adjustments worked well for me: substituted vegetable broth for the water, and only used about two and a half cups of it - I like a thick puree. I'd definitely re...

It was a bit bland to start with. I added a bit of mexican blend cheese and crushed tostitos to liven it up. Tasty!

I wish I had read the reviews prior to making this. Way too much water. It was soooo thin when I started to puree it I discarded 2 1/2 cups of liquid and it was still too thin. There are better...

This recipe called for too much water--about 4 cups was good. I would also suggest adding some chili powder. Otherwise very tasty.

The amount of water seems to be excessive. I used 4 cups (vs 7) and it was still watery. I recommend using 3 cups. Additionally, I used 1 tsp of cumin.

This was awful! It needs vegetable broth instead of water -- and half as much at that! More spices, particularly cumin.