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Oxmoor House Photo by: Oxmoor House

Black Bean Soup

This simple soup hits the spot. For richer flavor, you could use some chicken stock.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 6 (serving size: 1 1/3 cups soup)
  • Hands-on:30 Minutes
  • Total:3 Hours, 10 Minutes

Ingredients

  • 1 1/4 cups dried black beans
  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 2 cups organic vegetable broth
  • 2 cups water
  • 2 tablespoons fresh lime juice
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 teaspoons shredded Monterey Jack cheese
  • 2 tablespoons finely chopped onion (optional)
  • 1/4 cup light sour cream (optional)
  • 2 tablespoons chopped fresh cilantro (optional)

Preparation

1. Sort and wash beans; place in a large saucepan. 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. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; sauté 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.

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. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 10g
  • Carbohydrate: 36g
  • Fiber: 5.7g
  • Cholesterol: 3mg
  • Iron: 3mg
  • Sodium: 460mg
  • Calcium: 59mg
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Black Bean Soup recipe

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