What's Trending

Classic Black Bean Soup

Name: Classic Black Bean Soup
Prep time: 30 min
Total time: 3 h 10 min
Yield: 6
Ingredients: 1 1/4 cups dried black beans, sorted, rinsed; 1 tablespoon olive oil; 3 cups chopped onions (3 large); 1 cup chopped red bell pepper; 1 tablespoon ground cumin; 1 teaspoon dried oregano leaves; 4 cloves garlic, finely chopped; 2 cans (14 oz each) vegetable broth; 2 cups water; 2 tablespoons fresh lime juice; 1 teaspoon red pepper sauce; 1/2 teaspoon kosher (coarse) salt; 1/4 teaspoon freshly ground pepper; 3 tablespoons shredded Monterey Jack cheese; 2 tablespoons finely chopped onion; 1/4 cup reduced-fat sour cream; 2 tablespoons chopped fresh cilantro

(6)

2 Questions

Save Recipe

New Personalized Recipes Just for You - Take the Quiz Now

Prep 30 min
Total 3 hr 10 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

By Betty Crocker Kitchens

Updated Mar 2, 2016

Ingredients

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Steps

1

In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
2

In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
3

In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

Nutrition

210 Calories, 4g Total Fat, 11g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Total Fat: 4g; 0%

Saturated Fat: 1g; 0%

Sodium: 370mg; 0%

Total Carbohydrate: 34g; 0%

Dietary Fiber: 11g; 0%

Protein: 11g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 2 Vegetable; 1 Very Lean Meat; 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.