Photo: Black Bean Soup Recipe
Ingredients
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 tablespoon vegetarian or chicken bouillon base
- 1 bay leaf
- One 14-ounce can diced tomatoes
- Kosher salt and freshly ground black pepper
Directions
Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By Shelly P
on May 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has become a go to recipe for us. I have a vegetarian, and 2 gluten free family members. In addition I have a son who is a definate meat eater. Planning around this can be trying. EVERYONE loves this soup. It is flavorful, healthy and easy to make. I use canned black beans but the flavor is still wonderful.
I came home today with nothing planned for dinner. I had most of the ingredients and the soup was just wonderful.
By tatertot80911_1...
san antonio,
on April 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! So fragrant and tastes really good. It was very easy to make and I had most ingredients on hand. We loved this recipe, would definitely make it again.
By nettiejay
St. Louis, MO
on February 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The soup has finished simmering. Even though it's not mealtime now, it smelled so good that I had to have a bowl right away. YUM! The burn from the pepper flakes is a tad strong for me, but I fixed that by adding a dollop of sour cream to my bowl. (Still... I'll halve the amount of peppers next time. The flavors are a well-balanced blend of sweet from the base vegetables, acid-tangy from the tomatoes, and spicy [Did I mention those peppers already? ;- D ]
I had thought 2 tsps. of oregano sounded like too much; so instead of adding less, I just refrained from rubbing it as I usually do, and it doesn't overwhelm.
The only minor criticism I have is that it doesn't seem much like a BEAN soup. It's really more of a vegetable soup WITH beans. But that's okay, because it tastes really great! Thanks, Melissa.
Read all 15 reviews