Spiced Black Bean Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #4135
January 17, 2012
Categories: Soups/Stews, Beans, Black Beans, Fruit, Tomato, Vegetables, Mexican, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, High Fiber, High Protein, Low Fat, No Eggs, Vegetarian, Make it from scratch more
"A black bean soup like no other! Unique and intensely flavored. Warmed pita's make a nice side to this exciting soup."
Ingredients
Nutritional
- Serving Size: 1 (415.7 g)
- Calories 445
- Total Fat - 4.5 g
- Saturated Fat - 1 g
- Cholesterol - 1.4 mg
- Sodium - 802.8 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 19.2 g
- Sugars - 9.1 g
- Protein - 25.5 g
- Calcium - 188 mg
- Iron - 6.1 mg
- Vitamin C - 28.1 mg
- Thiamin - 1 mg
Step 1
Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.
Step 2
Add ginger and garlic and saute for one more minute, until garlic is fragrant.
Step 3
Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.
Step 4
Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.
Step 5
Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.
Tips & Variations
No special items needed.
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