Black Bean Soup

Black Bean Soup

Black Bean Soup provides a hearty one-pot meal by itself, but we also like to serve this soup with tortillas or cheese tortillas.

Yield: Serves 4
Cost per Serving: $.52
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Soak: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 36g
  • Fiber: 18g
  • Cholesterol: 0.0mg
  • Sodium: 899mg


  • 1 cup dried black beans
  • 2 teaspoons vegetable oil
  • 1/2 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin, optional
  • 1 14.5-oz. can diced tomatoes with chiles
  • 1 teaspoon salt
  • 1 tablespoon lime or lemon juice, optional
  • Low-fat sour cream, salsa and cilantro for garnish, optional


  1. 1. Rinse beans under running water and pick through, discarding any stones. Place beans in a large pan. Cover with 3 cups water and bring to a boil. Boil for 2 to 3 minutes, remove from heat, cover and let stand for 4 hours. Rinse beans and drain. Place beans in a large, clean pot, pour fresh cold water over until covered by 1 inch and bring to a boil. Reduce heat and simmer until beans are tender, about 1 1/2 hours. Let cool for 30 minutes.
  2. 2. Warm oil in large pan over medium heat. Cook onion, stirring, until it begins to soften, 2 to 3 minutes. Add chili powder and cumin, if desired. Sauté for 1 minute. Add tomatoes, beans, salt and 1 cup water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Remove from heat; stir in 1 Tbsp. juice, if desired. Top with low-fat sour cream, salsa or chopped cilantro just before serving, if desired.
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