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Black Bean Soup

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



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


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