Black Bean Soup Recipe

Black Bean Soup

Serves 6

Hearty, healthy, and naturally vegan, this is a recipe to be enjoyed by all.


  • 2 cups dry black beans
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cube vegetable bouillon
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground cumin
  • Guacamole
  • Chopped cilantro


  1. Place black beans in a large stockpot. Cover with 4 inches water and soak overnight.
  2. Drain beans and set aside. Rinse and dry pot.
  3. Return stockpot to stovetop over medium heat. Add oil. Once oil is hot, add onion and sauté until soft, about 3 minutes. Stir in garlic. Add drained black beans, 8 cups water, vegetable bouillon, thyme, and bay leaf. Bring to boil.
  4. Reduce heat and simmer one hour or until beans are soft.
  5. Remove half the beans and puree with a food mill or in a food processor. Return pureed beans to stockpot. Simmer 2 minutes. Stir in vinegar and cumin.
  6. Ladle into serving bowls. Top with guacamole and chopped cilantro, 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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