Black Bean Soup

This soup is simple and delicious!!!

Easy (very easy) to make either vegetarian or vegan!

I will be making this soup for Soup and Stations one Friday during this Lenten Season!

This is my take on Quick Black Bean Soup from this website.

Black Bean Soup

 

Ingredients:

  • Oil (for frying onions)
  • 1 large onion
  • 3-4 cloves of garlic
  • 4 16 oz. cans of black beans, drained and rinsed
  • Juice from 1/2 of a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 tablespoons dried parsley (or fresh)
  • Black pepper
  • 4 cups water
  • Chicken/Beef Bouillon
  • Chopped green onions (optional topping)
  • Sour cream (optional topping)

Vegetarian: vegetable bouillon, soy yogurt

Directions:

  • Saute chopped onions in a frying pan
  • Add garlic
  • Add in the rest of the ingredients (minus the toppings), and bring soup to a simmer.  I like to use chicken and/or beef bouillon (I use the cubes; you could also use some stock) to add to the flavor.
  • Mash some of the beans with a potato-masher.  This will thicken the liquid base of the soup.  I like to take maybe a little less than a cup of beans out and put them in my chopper.  Chop the beans.  Add back to soup and cook for 10 minutes.
  • Taste soup for flavor.  Serve and add toppings!
  • Enjoy!

4 cans of black beans

4 cans of black beans

Drain and rinse black beans

Saute onions in a little oil

Adding lemon juice

Adding lemon juice

Add all ingredients to pot and squeeze in lemon juice

Spices

Spices

Add your spices into soup

Mash/Chop ~1 cup beans

Don’t forget to add your bouillon if you like!

Black Bean Soup

Black Bean Soup

See you in the Kitchen!

Katie

 

 

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Comments
2 Responses to “Black Bean Soup”
  1. Looks good Katie ! I will have to try this, I can make it for mom and dad.

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