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Nutrition Facts
Serving Size 1 (528g) Recipe makes 4 servings
Calories 514
Calories from Fat 26		(5%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 913mg		38%
Potassium 1513mg		43%
Total Carbohydrate 96.3g		32%
	Dietary Fiber 30.6g	122%
	Sugars 5.1g
Protein 31.9g		63%
detailed view... how is this calculated?

Our Favorite Black Bean Soup

Recipe #302915 | 55 min | 25 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Enjolinfam
May 9, 2008

Another family favorite recipe that has been scratched on a piece of paper without knowing where it came from. It's a delicious soup and though we've tried many black bean soups on Zaar and elsewhere and really liked them, this one is our favorite.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 cups broth, I usually use a vegan chicken broth (Can be vegetable, chicken, or beef)
1 1/2 cups water
1 small onion, chopped
3 (15 ounce) cans black beans
1 cup salsa
1-2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon cilantro (dried or fresh)
1/2 (15 ounce) can corn
salt, to taste
1 teaspoon chili powder (optional)
sour cream (optional)
green onion, diced (optional)

Directions

1
Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
2
Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
3
In a pot bring the broth, water, and onion to a boil.
4
Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
5
Stir well and then simmer at a low heat for about a half hour.
6
Can serve topped with sour cream and diced green onions.

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Featured Reviews for This Recipe

From: SpicyGirl

On Mar 26, 2009

I am NOT a soup person but I have made an exception for this soup. I altered your recipe by mistake and it was still delish!! I pulled out my blender added in one can of beans/salsa & all other spices and pureed it. In a pot I added 1 can of broth (I was too tired to measure) and onions and corn and let it come to boil. Then added contents of my puree. I completely forgot to add the other cans of beans and let the soup simmer for 1/2 hr!! My DH and I loved this soup.

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From: breezermom

On Mar 2, 2009

This was very good. I used extra-spicy salsa, and it provided a nice kick to the soup. I loved the color the corn added to it. My soup didn't seem to be as thin as some pictured...I'm not sure why since I followed the recipe exactly as written. I made this for 2008 Favorites Cookbook Tag! Thanks for posting.

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From: Michele Lee

On Sep 29, 2008

Loved it! And more importantly my whole family did, including my sometimes picky 5 year old. I doubled this and am glad I did. I used chicken stock and maybe a little less beans than was called for. Tasted like a vegetarian chili to me but not thick like a chili. Perfect! This will go in my favorites.Thanks a bunch!!

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From: KateL

On Dec 11, 2008

10 Stars!?! Loved it! A nice rich flavor, with the sour cream adding a velvety cool contrast. I pureed one can of beans in my food processor. I couldn't find cilantro on hand, so I used 2 teaspoons of dried parsley. This is so easy, it's just important to allow enough time for the water to come to a simmer and to be patient waiting for the onions to become clear. I love the chunkiness from the corn and beans, and even some of the tomato chunks from the salsa. I will freeze the rest so DH can share in this delight. Thanks for posting, Enjolifam! Made for December 2008 Veg*n Swap.

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