Black Bean Soup Recipe

Black Bean Soup Recipe photo by Taste of Home

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This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor.

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Black Bean Soup Recipe

Prep: 15 min. Cook: 3 hours

Yield: 6-8 Servings

15 180 195

Ingredients

2 cups dried black beans
2 quarts water
1 medium onion, chopped
1/2 pound lean pork cubes
2 teaspoons salt
3 garlic cloves, minced
1 teaspoon dried oregano
1 can (6 ounces) tomato paste
Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream

Directions

Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream. Yield: 2 quarts.

Nutritional Facts 1 serving (1 cup) equals 254 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 628 mg sodium, 37 g carbohydrate, 9 g fiber, 20 g protein.

Originally published as Black Bean Soup in Country Extra January 1992, p51