Black Bean Soup Recipe

Black Bean Soup Recipe

4 servings

Dried beans can also be "quick cooked" rather than soaked overnight; see directions in Navy Bean Soup with Ham. Or, substitute three cans rinsed, drained canned black beans.



1 1/2 cups dried black beans

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

1 large tomato, chopped

Salt and pepper, to taste

6 tablespoons fat-free sour cream

Finely chopped oregano or parsley, as garnish


Cover beans with 4 inches water in large saucepan, soak overnight and drain. Saute onion, garlic and herbs in lightly greased large saucepan until softened, about 4 minutes. Add beans, cover with 2 inches water and heat to boiling. Reduce heat and simmer, covered, until beans are very tender, 1 1/2 to 2 hours, adding tomato during last 1/2 hour. Process soup in food processor or blender until smooth. Return soup to saucepan; heat over medium heat until hot through, 3 to 4 minutes. Season to taste with salt and pepper. Top servings of soup with dollop of sour cream and sprinkle with oregano.


Per Serving:

Calories: 200

% of calories from fat: 4

Fat (gm): 0.9

Saturated fat (gm): 0.2

Cholesterol (gm): 0

Sodium (mg): 20

Protein (gm): 13.8

Carbohydrate (gm): 39

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