Cookbook:Black Bean Soup

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Black Bean Soup
CategorySoup recipes
TimeSoaking: Overnight
Cooking: 2 hours

Cookbook | Ingredients | Recipes | Tex-Mex cuisine | Soups

This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.

Serving Size: 2 cups
Servings Per Recipe: about 12
Amount per serving
Calories 390
Calories from fat 47 (12%)
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 8 mg
Sodium 214 mg
Total Carbohydrates 65 g
Dietary Fiber 16 g
Sugars 4 g
Protein 22 g
Vitamin A ?%
Vitamin C ?%
Calcium %
Iron ?%

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Pick over the beans.
  2. Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
  3. Soak overnight, then change water.
  4. Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
  5. Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
  6. Add salt and pepper to taste.
  7. Simmer ½ to 1 hour, until beans are soft.
  8. Take out bay leaves.
  9. Stir in cilantro.
  10. Add some sour cream.
  11. Serve.