Black Bean Soup
Cumin, onion powder, oregano, and garlic pack a flavorful punch in this bean soup.
- Yield
- 4 servings
- Serving size
- 1 1/4 cups
- Rating
- 3.54 of 5 (166 ratings)
Food groups
- Vegetables: 1 3/4 cups
Ingredients
- 1 cup medium onion, chopped
- 3/4 cup celery, chopped
- 2 teaspoons garlic, chopped
- 1 1/2 cups low-sodium beef broth, fat removed
- 2 cans (15 ounces each) low-sodium black beans, drained and rinsed
- 1/2 cup thick and chunky salsa
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
Directions
- Wash hands with soap and water.
- Combine all ingredients in a medium or large saucepan.
- Cover and simmer for 20 to 25 minutes or until vegetables are tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 231.28 |
| Total Fat | 1.03 g |
| Saturated Fat | 0.25 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 42.34 g |
| Dietary Fiber | 16.31 g |
| Total Sugars | 3.36 g |
| Added Sugars included | 0 g |
| Protein | 14.95 g |
| Calcium | 115 mg |
| Potassium | 867 mg |
| Sodium | 633.09 mg |
| Copper | 0 mg |
| Iron | 5 mg |
| Magnesium | 89 mg |
| Phosphorus | 270 mg |
| Selenium | 3 mg |
| Zinc | 2 mg |
| Vitamin A | 13 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 13 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 15 mcg |
| Folate | 150 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.4 mg |
| Niacin | 2 mg |
| Choline | 58 mg |
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Source
Recipe by: Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes — Cornell Cooperative Extension of Onondaga County
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/black-bean-soup. Federal works are public domain in the United States.