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Nutrition Facts
Serving Size 1 (513g) Recipe makes 4 servings
Calories 376
Calories from Fat 129		(34%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 1166mg		48%
Potassium 928mg		26%
Total Carbohydrate 49.6g		16%
	Dietary Fiber 14.6g	58%
	Sugars 2.0g
Protein 16.3g		32%
detailed view... how is this calculated?

Judy's Vegetarian Black Bean Soup

Recipe #213447 | 35 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bert's Kitchen Witch
Feb 23, 2007

This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
1 small onion (finely chopped)
3 garlic cloves (minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1/2 cup celery (chopped)
2 (15 ounce) cans black beans
2 (15 ounce) cans Mexican-style tomatoes
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup sour cream

Directions

1
Heat olive oil in a skillet.
2
Add onion, bell peppers, celery,and garlic.
3
Sauté until tender (about 5-6 minutes).
4
Drain and rinse black beans.
5
Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
6
Stir in the salt, pepper, coriander and cumin.
7
Simmer over a medium-low heat for 15 minutes, stirring occasionally.
8
Place 1/2 of the pan contents into a blender and purée.
9
Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
10
Ladle into serving bowls and top each bowl with one TBS sour cream.

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Course > Soups
Main Ingredient > Vegetables
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Cilantro in Canada

On Jul 30, 2009

Excellent soup. I pureed the tomatoes. I used extra broth and added pasta and corn to it. Thanks for the recipe.

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From: :)Deborah

On Jul 6, 2009

I love this recipe and have made it a number of times. I add a dash of cayanne pepper instead of black pepper and a spoonful of yogurt on top when i serve it. Delicious!!!

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From: Dreamer in Ontario

On Jul 5, 2007

I really enjoyed this soup. I couldn't find mexican tomatoes so used salsa instead. That probably made the soup a bit more spicy than intended. I also only had 1 can of black beans so I used it and 1 can of kidney beans. Delicious

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From: I Cook Therefore I Am

On Jun 16, 2007

I thought this was absolutly fabulous! It is such an easy soup (minutes, not hours to make) and it is PACKED with flavor. I used vegetable broth instead of the water for added flavor, and garnished with the sour cream and cheddar cheese. BEWARE: this soup is a five course meal in a bowl. As I sit and type I fear that too much movement will cause spontaneous combustion because I am so full. Made for ZWT III

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