Hearty Black Bean Soup Recipe

5 5 6
Hearty Black Bean Soup Recipe
Hearty Black Bean Soup Recipe photo by Taste of Home
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Hearty Black Bean Soup Recipe

Read Reviews
5 5 6
Publisher Photo
Cumin and chili powder give spark to this thick, hearty soup from Amy Chop of Eufaula, Alabama. "If you have leftover meat - smoked sausage, browned ground beef or roast - toss it in for the last 30 minutes of cooking," she says.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 9 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 9 hours

Ingredients

  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • Hot cooked rice

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice. Yield: 8 servings.
Originally published as Hearty Black Bean Soup in Quick Cooking May/June 1999, p21

Nutritional Facts

1 cup (calculated without rice): 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 627mg sodium, 24g carbohydrate (6g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • Hot cooked rice
  1. In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice. Yield: 8 servings.
Originally published as Hearty Black Bean Soup in Quick Cooking May/June 1999, p21

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Reviews forHearty Black Bean Soup

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annrms User ID: 2649709 254248
Reviewed Sep. 18, 2016

"I had some bone broth to use so I made a double batch of this soup. Greatly enjoyed the flavors of the spices. Doubled the black beans. Instead of serving with rice, I added the rice (black rice) to the soup. Hearty, for sure and very delicious. Looking forward to having it again!"

MY REVIEW
anitamm User ID: 7158753 70545
Reviewed Oct. 26, 2013

"Loved this! I used dried beans but didn't change anything else. The cumin gave it great authentic flavor! I will definitely save this recipe for future use!"

MY REVIEW
julyprincesspatricia User ID: 2374473 56365
Reviewed Nov. 1, 2010

"So, how is it that black bean soup has no fiber?"

MY REVIEW
tool1978 User ID: 5014056 70544
Reviewed Apr. 19, 2010

"My family loved this recipe. The only thing i changed was the garlic, i used two cloves instead of four. I served it with wild rice and it was very delicious!"

MY REVIEW
dcannon107 User ID: 1262967 20354
Reviewed Apr. 11, 2010

"We love this soup! The crockpot makes it so easy and nice to come home to on a cold day! I modify it by using dried beans I soak overnight, and I usually double it so it lasts a few days. Yummy!"

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