Black Bean Soup Recipe


  • 2 cups dry black beans
  • 1 Tbsp Metropolitan Market olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 8 cups water
  • 1 cube vegetable bouillon
  • 1 sprig thyme
  • 1 bay leaf
  • 1/4 cup red wine vinegar
  • 1 tsp ground cumin


  1. Soak the black beans in cold water overnight.
  2. Heat the olive oil in a large stockpot. Add the onion and garlic; sauté until golden brown. Drain beans. Add black beans to the stockpot along with 8 cups of water, the cube of vegetable bouillon, thyme, and bay leaf.
  3. Simmer for 1 hour until the beans are soft. Remove half the beans and puree with a food mill or in food processor. Return to stockpot. Simmer for 2 minutes.
  4. Stir in the vinegar and cumin. Serve in bowls with crusty bread or cooked rice, if desired.


Amount Per Serving (based on 6 servings)
Calories: 260
Fat: 3.5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 290 mg
Carbohydrates: 44 g
Fiber: 11 g
Sugar: 3 g
Protein: 15 g
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