Black Bean Soup

Black Bean Soup is a soup that serves 8. One serving contains 45 calories, 1g of protein, and 2g of fat. For 71 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have lime zest, salt, red onion, and a few other ingredients on hand, you can make it. 21 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. It is brought to you by Skinny Chef. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Black Lentil And Black Bean Soup, Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste), and Black Bean Soup are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Drain beans and rinse under cold water. Set aside.In a large stockpot, heat the oil, over medium-high heat until hot but not smoking. Sauté the red onion until it becomes translucent and soft, about 5-6 minutes. Add cumin, chili, cayenne, and garlic. Continue to cook 2-3 minutes until the spices release their aroma. Increase the heat to high and add the drained beans and 1 1/2 quart of the chicken or vegetable broth. Cover and bring to a boil.Reduce heat to a simmer and continue cooking until beans are tender and have started to break apart (1-1 1/2 hours). If you want a thicker soup, simmer an additional hour or puree in a blender or food processor. Add additional broth if the mixture becomes too thick. Before serving, season with salt, lime juice, and zest.

 

Step by step:

1. Drain beans and rinse under cold water. Set aside.In a large stockpot, heat the oil, over medium-high heat until hot but not smoking. Sauté the red onion until it becomes translucent and soft, about 5-6 minutes.

2. Add cumin, chili, cayenne, and garlic. Continue to cook 2-3 minutes until the spices release their aroma. Increase the heat to high and add the drained beans and 1 1/2 quart of the chicken or vegetable broth. Cover and bring to a boil.Reduce heat to a simmer and continue cooking until beans are tender and have started to break apart (1-1 1/2 hours). If you want a thicker soup, simmer an additional hour or puree in a blender or food processor.

3. Add additional broth if the mixture becomes too thick. Before serving, season with salt, lime juice, and zest.

Nutrition Information:

covered percent of daily need

 

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