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Black Bean Soup II


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  • 1 tbsp vegetable oil
  • half onion, diced
  • 2 each: carrots and ribs celery, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cumin
  • pinch salt and pepper
  • 2 cups chicken broth or veg broth
  • 2 cans (19 oz ea) black beans drained and rinsed
  • 2 tbsp chopped fresh coriander or green onions


Servings 6
Preparation time 10mins
Cooking time 35mins


Step 1

Large saucpan, heat oil over med heat; cook onion, carrots, celery, garlic, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 min

Add broth and 4 cups water, scraping up any brown bits
Add beans and bring to boil; reduce heat, cover and simmer 20 min

In blender and in batches, puree half of the soup until smooth; return to pot, garnish ea serving with coriander

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