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Nutrition Facts
Serving Size 1 (203g) Recipe makes 8 servings
Calories 143
Calories from Fat 27		(19%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 526mg		21%
Potassium 513mg		14%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 6.7g	26%
	Sugars 3.3g
Protein 8.3g		16%
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Bethie's Diner

Elmotoo

Black Bean Soup (Sopa De Frijoles Negros)

Recipe #138935 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: kolibri
Sep 27, 2005

Black beans are a part of the staple food in Mexico.

SERVES 8 -10 (change servings and units)

Ingredients

24 ounces black beans (3 cans)
1 1/2 cups chicken broth
1 tablespoon vegetable oil
1 small onion, chopped
10 garlic cloves, finely chopped (or to taste)
16 ounces salsa
1 lime, juice of
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1/2 cup plain yogurt

Directions

1
Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
2
Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
3
Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
4
Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Jun 2, 2006

This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!

0 people found this review helpful

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From: FunWorld123

On Sep 7, 2006

This is so easy and full of flavor! I've made it a few times now and we'll keep having it. I have to leave out the red pepper and use mild salsa for the kids. Thanks for sharing this.

1 person found this review helpful

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From: Elmotoo

On Nov 11, 2005

This comes together in a flash & is super easy. I diluted it a bit w/water because it was a bit zippy for the kids. I used 'medium' salsa. I didn't puree in the beginning; I used my immersion blender at the end. Voila!! Thanks, Sistah!

1 person found this review helpful

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