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Nutrition Facts
Serving Size 1 1 cup servings 160g Recipe makes 8 1 cup servings) The following items or measurements are not included below: vegetable stock 3/4 teaspoon celery salt
Calories 119
Calories from Fat 21		(17%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 380mg		10%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 6.7g	26%
	Sugars 2.1g
Protein 6.4g		12%
how is this calculated?

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Costa Rican Black Bean Soup

Recipe #308228 | 50 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Enjolinfam
Jun 9, 2008

This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.

8 1 cup servings (change servings and units)

Ingredients

1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or olive oil
3 cups black beans, canned including liquid (4 - 15 oz. cans)
3 cups vegetable stock
1 teaspoon oregano
1 teaspoon cumin
3/4 teaspoon celery salt
3/4 teaspoon coriander powder
1/2 teaspoon thyme
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
salt
sour cream, can add a spoonful on top (optional)

Directions

1
In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
2
Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

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Featured Reviews for This Recipe

From: Starrynews

On Nov 12, 2008

Yum, this is definitely a keeper. I love the blend of spices. It is a wonderful variation on black bean soup. I omitted the salt and added a little water because I like to rinse my beans before use to get rid of the excess sodium, so I didn't have any canned liquid to add. I garnished with sour cream, chopped parsley, and a little bit of 4 cheese blend. Excellent! Thank you for sharing!

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From: pattikay in L.A.

On Jul 11, 2008

Lovely soup. The seasonings were just right. The only thing I did differently was add a little corn. I served it over rice, topped it with sour cream and had tortilla chips alongside. Thanks for posting!

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From: cookiedog

On Jun 13, 2008

OOOh Yum! The spices in this make this black bean soup into something very special. I used chicken stock because it is what I had on hand and otherwise followed the directions. My DBF got into this even before I added the beans, because he thought it was finished. LOL- He enjoyed it both ways! I noticed my 15 oz can held 1 1/2 cups of beans and liquid, but because my dbf ate half of the soup early- I wasn't exactly sure how many beans to add - I just eyeballed it. I'm sure I'll be making this one again. Made for ZWT 4 by a fellow Jefe!

3 people found this review helpful

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From: Maito

On Jul 11, 2008

This a really good soup. I halved the cayenne pepper, and it was still fairly spicy. I also subbed celery seed and 1/4 tsp of salt for the celery salt, since I didn't have any. I topped this with cilantro and squeezed lime and lemon over it at the table, and that definitely brightened up all the flavors. Served 4 as an entree. Here is my video of the soup being made: http://www.recipezaar.com/sitenews/post.php?pid=944&pn=1&pageref=Photo_Video-927138&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT

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