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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (617g) Recipe makes 4 servings |
||
| Calories 514 | ||
| Calories from Fat 26 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 913mg | 38% | |
| Potassium 1513mg | 43% | |
| Total Carbohydrate 96.3g | 32% | |
| Dietary Fiber 30.6g | 122% | |
| Sugars 5.1g | ||
| Protein 31.9g | 63% | |
Our Favorite Black Bean Soup
By: Enjolinfam
May 9, 2008
Another family favorite recipe that has been scratched on a piece of paper without knowing where it came from. It's a delicious soup and though we've tried many black bean soups on Zaar and elsewhere and really liked them, this one is our favorite.
SERVES 4 -6
Ingredients
- 1 1/2 cups broth, I usually use a vegan chicken broth (Can be vegetable, chicken, or beef)
- 1 1/2 cups water
- 1 small onion, chopped
- 3 (15 ounce) cans black beans
- 1 cup salsa
- 1-2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon cilantro (dried or fresh)
- 1/2 (15 ounce) can corn
- salt, to taste
- 1 teaspoon chili powder (optional)
- sour cream (optional)
- green onion, diced (optional)
Directions
1
Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.2
Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.3
In a pot bring the broth, water, and onion to a boil.4
Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).5
Stir well and then simmer at a low heat for about a half hour.6
Can serve topped with sour cream and diced green onions.
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Featured Reviews for This Recipe
From: Michele Lee
On Sep 29, 2008
Loved it! And more importantly my whole family did, including my sometimes picky 5 year old. I doubled this and am glad I did. I used chicken stock and maybe a little less beans than was called for. Tasted like a vegetarian chili to me but not thick like a chili. Perfect! This will go in my favorites.Thanks a bunch!!
From: Sydney Mike
On Sep 11, 2008
Now this is really A GREAT TASTING SOUP! I'm a big fan of bean soup, so this was right down my alley! Really apprecated the easy with which this nicely seasoned soup went together! I used a mild, chunky salsa, just the 1 teaspoon of cumin, a whole can of corn & a similar amount of frozen peas! Will definitely be keeping the recipe handy! Thanks for sharing it! [Tagged, made & reviewed for one of my teammates in our vegan group in the Vegetarian/Vegan Recipe Swap II]
From: Sarah_Jayne
On Aug 26, 2008
Simple and delicious is exactly right in that this was a very simple recipe to put together that turned out to taste delicious. My husband was disappointed when there wasn't enough for second helpings. From a calorie and fat counting perspective, I was happy there wasn't any oil called for with the softening of the onions. I used vegetable stock and since I am a spice wimp and was using a medium strength salsa I left out the chili powder. I didn't see in the instructions where to add the corn but I put it in with the beans and that worked fine. I served it topped with a bit of low far sour cream and some banana chillies from a jar. Made for 1-2-3 tag.
From: Dreamer in Ontario
On Aug 17, 2008
Simply delicious! I followed the recipe as written using chicken broth, the optional chili powder and a whole can of corn. I used store bought salsa but when serving I topped it with Chili Salsa. Made for Vegetarian/Vegan Recipe Swap.
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