Cookbook:Black Bean Soup

From Wikibooks, open books for an open world
(Redirected from Cookbook:Black bean soup)
Jump to navigation Jump to search

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

Black Bean Soup
Category Soup recipes
Servings 12
Time Soak: Overnight
Cook: 2 hours
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 ?%



  1. Pick over the beans.
  2. Place in large bean pot and add water to cover by at least 2 inches (2.5 cm).
  3. Soak overnight, then change water.
  4. boil.
  5. Reduce heat, then simmer until beans start to soften, around ½ hour.
  6. Add bay leaves, bell peppers (both), chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
  7. Add salt and pepper to taste.
  8. Simmer ½ to 1 hour, until beans are soft.
  9. Take out bay leaves.
  10. Stir in cilantro.
  11. Add some sour cream.
  12. Serve.