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Nutrition Facts
Serving Size 1 (221g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth 1/2 teaspoon celery salt
Calories 170
Calories from Fat 29		(17%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 33mg		1%
Potassium 588mg		16%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 8.7g	34%
	Sugars 5.2g
Protein 8.8g		17%
detailed view... how is this calculated?

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Spiced Black Bean Soup

Recipe #313367 | 50 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Jul 12, 2008

A black bean soup like no other! Unique and intensely flavored. Warmed pita's make a nice side to this exciting soup.

SERVES 4 (change servings and units)

Ingredients

1 onion, chopped
1 red bell pepper, diced
3-4 roma tomatoes, diced
2 stalks celery, sliced thin
1 garlic clove, minced
1 teaspoon fresh ginger, grated
2 teaspoons olive oil
1 (15 ounce) can black beans, undrained
2 cups vegetable broth
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon celery salt
1/2 teaspoon dried cilantro
1/4 teaspoon thyme
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
4 tablespoons nonfat sour cream or plain fat-free yogurt
2 tablespoons fresh cilantro, chopped (optional)

Directions

1
Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.
2
Add ginger and garlic and saute for one more minute, until garlic is fragrant.
3
Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.
4
Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.
5
Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.

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Featured Reviews for This Recipe

From: jane49423

On Nov 8, 2009

I used all the spices, except didn't have any nutmeg. I didn't have vegetable broth so I used a combo of tomato juice and chicken broth. Also added a can of corn and 1/2 cup pasta. Oh, and my family likes meat, so I also cut up a left over bratworst for a little meat. We all liked it.

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From: invictus

On Jun 14, 2009

This is absolutely delicious! I didn't have enough tomatoes so I used a can of diced, juice and all. Other than that I made as is. This is super easy, very flavorful, and a new family favorite.

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From: Sydney Mike

On Nov 30, 2008

We always enjoy bean soups around here & THIS SOUP IS REALLY GREAT, different from most of my bean soups, but great! Really enjoyed the inclusion of nutmeg & cloves in this keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]

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From: mersaydees

On Sep 27, 2008

Made as directed without pureeing, and I used 2 tablespoons of olive oil since I didn't use a nonstick pan. DH loved it, but added a tablespoon of Frank's Red Hot Sauce for some heat. Very delicious! Thanks Brooke the Cook! Made for Vegetarian Recipe Swap #2.

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Read all 12 reviews