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Black Bean Soup

Featured in the Honolulu Star-Bulletin on October 1, 2008.

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Ingredients:

Black Bean Soup

  • 1 medium onion, finely chopped
  • 1 large clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 can (14 1/2 ounces) vegetable broth
  • 1 medium stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 can (15 ounces) black beans
  • 4 lemon wedges

Directions:

  1. In a 2-quart saucepan, sauté onions and garlic in vegetable oil until onion is tender.
  2. Stir in vegetable broth.
  3. Add celery, carrot, parsley, oregano, and red peppers.
  4. Cover and bring to a boil; reduce heat and simmer for 10 minutes.
  5. Rinse black beans in cool water; drain.
  6. Mash 1/2 cup of beans in a bowl.
  7. Add both the whole beans and the mashed beans to soup.
  8. Cook for 1 minute or until beans are heated.
  9. Serve soup with lemon wedges.

Makes 2 servings.

Approximate Nutrient Analysis per serving:
320 calories, 9 g fat, 0.5 g saturated fat, 0 mg cholesterol, greater than 1500 mg sodium, 46 g carbohydrate, 15 g fiber, 8 g sugar, 13 g protein

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