Black Bean Soup

Photo: John Autry; Styling: Cindy Barr

A topping of chopped hard-cooked eggs adds interesting texture and lends a cooling effect to this spicy Southwestern soup. Chopped cilantro supplies bright, fresh flavor and a welcome hit of color.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 2 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 4.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.7g
  • Carbohydrate: 33.2g
  • Fiber: 5.3g
  • Cholesterol: 135mg
  • Iron: 3.1mg
  • Sodium: 631mg
  • Calcium: 50mg

Ingredients

  • 1 cup dried black beans (about 6 ounces)
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 1/2 cups water
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 1 (14-ounce) can organic vegetable broth
  • 1 (4-ounce) can chopped green chiles, drained
  • 1/4 cup tomato paste
  • 3/8 teaspoon salt
  • 3 hard-cooked large eggs, coarsely chopped
  • Chopped fresh cilantro (optional)

Preparation

  1. 1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
  2. 2. Heat the olive oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
  3. 3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with about 1/3 cup chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.
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