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Vegetarian Black Bean Soup

 Vegetarian Black Bean Soup
"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."
6 ServingsPrep: 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.
Nutritional Facts: One serving (1 cup) equals 173 calories, 2 g fat (trace saturated fat), 0 cholesterol, 818 mg sodium, 30 g carbohydrate, 10 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.