Vegetarian Black Bean Soup Recipe

4.5 7 8
Vegetarian Black Bean Soup Recipe
Vegetarian Black Bean Soup Recipe photo by Taste of Home
Publisher Photo

Vegetarian Black Bean Soup Recipe

Read Reviews
4.5 7 8
Publisher Photo
"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) vegetable broth, divided
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup diced peeled potato
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 2 green onions, sliced

Directions

In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.
Originally published as Vegetarian Black Bean Soup in Taste of Home February/March 2002, p16

Nutritional Facts

1 cup: 173 calories, 2g fat (0 saturated fat), 0 cholesterol, 818mg sodium, 30g carbohydrate (0 sugars, 10g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) vegetable broth, divided
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup diced peeled potato
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 2 green onions, sliced
  1. In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
  2. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.
Originally published as Vegetarian Black Bean Soup in Taste of Home February/March 2002, p16

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Reviews forVegetarian Black Bean Soup

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klouchart User ID: 7129821 34293
Reviewed Nov. 9, 2013

"My sister made this for me because I didn't know if I liked black beans or not. I do. They aren't my favorite food, but I like them enough to make this soup for myself."

MY REVIEW
Grandmawiththehill User ID: 7474063 35632
Reviewed Nov. 9, 2013

"I have made this soup several times and love it. However, I added more hot sauce, a small can of black olives, and a small can of sliced mushrooms. I think it would be good with some fresh portabello mushrooms instead."

MY REVIEW
Grandmawiththehill User ID: 7474063 121931
Reviewed Nov. 7, 2013

"I have made other black bean soup recipes, but I keep coming back to this one. It is my all-time favorite. I sometimes put shredded chicken and a drained small can (or fresh) mushrooms in it. The flavor is wonderful!"

MY REVIEW
aparnin User ID: 3686639 53589
Reviewed Jan. 24, 2011

"I would add more hot sauce and more green onion. Good soup!"

MY REVIEW
JessiSchueler User ID: 5180116 53498
Reviewed Jul. 25, 2010

"Tastey but not memorable."

MY REVIEW
sbazz User ID: 4010950 91543
Reviewed Nov. 5, 2009

"This was a totally awesome,quick and yummy hot soup !!

Nettie"

MY REVIEW
sperkes User ID: 2222915 43993
Reviewed Mar. 30, 2009

"You can substitute sweet potato for the regular potato with equally tasty results."

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