Stacy's Black Bean Soup Recipe

4.5 2 8
Stacy's Black Bean Soup Recipe
Stacy's Black Bean Soup Recipe photo by Taste of Home
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Stacy's Black Bean Soup Recipe

Read Reviews
4.5 2 8
Publisher Photo
“We love this low-fat black bean soup!” And you will, too! It’s packed with good-for-you vegetables and beans. To make it completely vegetarian, substitute vegetable broth for the chicken broth. Stacy Marti — Jenks, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + soaking Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + soaking Cook: 1-1/4 hours

Ingredients

  • 1-1/2 cups dried black beans
  • 3 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 6-1/2 cups reduced-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 tablespoons lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup minced fresh cilantro

Directions

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro. Yield: 8 servings (2 quarts).
Originally published as Stacy's Black Bean Soup in Healthy Cooking October/November 2009, p28

Nutritional Facts

1 cup: 210 calories, 3g fat (1g saturated fat), 5mg cholesterol, 686mg sodium, 34g carbohydrate (11g sugars, 8g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 1-1/2 cups dried black beans
  • 3 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 6-1/2 cups reduced-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 tablespoons lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup minced fresh cilantro
  1. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
  2. In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
  3. In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro. Yield: 8 servings (2 quarts).
Originally published as Stacy's Black Bean Soup in Healthy Cooking October/November 2009, p28

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Reviews forStacy's Black Bean Soup

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MY REVIEW
carrie carney User ID: 1551037 101540
Reviewed May. 4, 2011

"Very good. I used three 15.5 ounce cans of black beans drained and rinsed and an immersion blender. Also- instead of the oregano and thyme, I used a 1/2 teaspoon of cumin. I think you could probably throw in a 4th can of beans to make it thicker- I may try this next time. A lot of flavor and so healthy!"

MY REVIEW
jillosmith User ID: 3715887 147965
Reviewed Oct. 9, 2009

"My whole family loved this soup! As a vegetarian, I substituted vegetable broth for the chicken broth as well. We put a dollop of sour cream and pico de gallo in the center. Even my 5 and 7 yr old girls loved it!"

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