Black Bean Soup

Black beans, carrots, celery, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and spoonful of yogurt at serving.

Yield

5 Servings

Serving size

2.5 cups

Rating

3.64 of 5 (138 ratings)

Food groups

• Vegetables: 2 cups

Ingredients

• 2 tablespoons vegetable oil (or cooking oil of your choice)
• 1 onion (chopped)
• 2 carrots (diced)
• 2 celery sticks (diced)
• 4 garlic cloves (peeled and minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons chili powder (or more to taste)
• 3 cans low-sodium black beans (14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans)
• 8 cups water
• 1 cube low-sodium chicken bouillon
• 1 lime (juiced)
• plain low-fat yogurt (optional)

Directions

1. If you want a pureed soup, set the soup aside to cool for about 20 minutes.
2. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth.
3. Transfer to a large container.
4. Repeat using the rest of the soup.

Nutrition per serving

Notes

Garnish black bean soup with lime slices, chopped fresh cilantro, basil leaves, or scallions.

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Source

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-0. Federal works are public domain in the United States.