Black Bean Soup
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Recipe: #34916
May 14, 2020
Categories: Soups/Stews, Beans, Black Beans, Vegetables, Onions, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This can be served over cooked brown rice and topped with green onions. It can be frozen successfully."
Ingredients
Nutritional
- Serving Size: 1 (146.4 g)
- Calories 69.3
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 885.2 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 3 g
- Sugars - 3.9 g
- Protein - 1.8 g
- Calcium - 38.5 mg
- Iron - 1.1 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.1 mg
Step 1
Pre-soak beans in water overnight, or use quick-cook method on package.
Step 2
After soaking beans, add 2 teaspoons salt and bring to a boil; cover and simmer on low heat 2 hours.
Step 3
Heat oil, add onions, and sauté about 5 minutes.
Step 4
Add green pepper and sauté until onions are tender.
Step 5
Stir in the other ingredients.
Step 6
Add ¾ cup of the hot bean liquid, cover, and simmer 10 minutes.
Step 7
Add the onion seasoning mixture to the beans and continue to cook 1 hour, stirring occasionally.
Tips & Variations
No special items needed.
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