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Black Bean Soup

Notes

Recipe Notes

  • Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
  • Freeze extra lime juice to use later.

Ingredients

1 tablespoon vegetable oil
1 small onion chopped (about 1 cup)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
4 cups black beans, about 2 cans (15 ounces) cooked or canned (with liquid)
2 potatoes, peeled and diced
4 cups water
½ cup fresh cilantro, chopped
1 tablespoon cumin
⅓ cup lime juice or juice from 1 lime
hot sauce to taste

Instructions

  1. Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
  2. Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
  3. Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
  • Freeze extra lime juice to use later.
Sopa de Frijoles Negros image
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 12 tazas
Nutrition Facts: View Label

Comment

Tasty! The lightness of this soup was nice.

One child and his mother said that he never likes beans in a soup, but he ate this ALL up!