Black Bean Soup

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A hearty and very yummy soup. Perfect for the winter months"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (139.9 g)
  • Calories 345.3
  • Total Fat - 20.3 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 29 mg
  • Sodium - 902.6 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 6.2 g
  • Sugars - 4.4 g
  • Protein - 12.4 g
  • Calcium - 89.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.4 mg

Step 1

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.

Step 2

Saute the vegetables until they are tender.

Step 3

Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Step 4

Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.

Step 5

Bring mixture to a simmer and cook approximately 15 minutes.

Step 6

In a blender, puree 1 quart of the soup, and put back into the pot.

Step 7

In a separate bowl, combine the cornstarch and 2 tablespoons water.

Step 8

Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Tips & Variations


No special items needed.