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Quick Black Bean Soup Recipe

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained and divided
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 1 medium green pepper, sliced
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine or additional chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1 bay leaf

Directions

  • 1. In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving. Yield: 4 servings.

Nutritional Facts

One serving (1 cup) equals 257 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 876 mg sodium, 36 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.