| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 169 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
Reviews
Love this soup and my husband requests it often. Good for meatless Monday. I serve it with lime cilantro rice. Toppings: cheese, avocado , sour cream. Yum!
This is a great recipe and funny thing is I follow Melissa’s recipe for black beans. So basically just make her black beans and the next day add a few vegetables and water your leftover beans to make soup. Very easy, simple and delicious
My husband and I agreed, this was the best black bean soup we’ve ever had. Yes, I made a few adjustments for our taste. I cut down the red pepper flakes to 1/8 tsp, & used (3) 15oz cans of black beans (to thicken & make heartier), 28oz of fire roasted diced canned tomatoes and 3 C chicken broth. I used 1/2 tsp coarse Kosher salt and 1/2 tsp fresh ground pepper. Next time I’ll try vegetarian broth. This was truly delicious and oh so hearty. Served with garden salad with avocado slices atop, and bread.
This is a great basic recipe that makes a very tasty soup. I made some adjustments to suit my tastes. I used unsalted chicken stock instead of bouillon and water (too salty), canned beans, and a 28oz can of diced tomatoes, and used the hand blender at the end. It came out great – simple and delicious.
One of the best bean soups we’ve ever made! So flavorful! Very easy to make too!
Tasty. I used chicken stock and added sauteed sliced criminal mushrooms.
Delicious! I used chicken broth because it was what I had on hand. Personally though, I would add more black beans next time I make it. I also put some fresh cilantro, sour cream, cheese, and crushed tortilla chips on top! Yum!
Delicious!! I added diced potatoes when soup was almost done. Topped with a dollop of Sour cream and sprinkle of chives. My Husband and I thoroughly enjoyed it!!!
This is a delicious, easy, satisfying soup. My teenage son had two bowls and asked me to show him how to make it!
I did have to use Italian seasoning since I didn’t have just oregano. I also added some acorn squash I had on hand. Otherwise I followed the recipe.
I did have to use Italian seasoning since I didn’t have just oregano. I also added some acorn squash I had on hand. Otherwise I followed the recipe.
I’m giving this 5 stars as that’s it’s average – but I modified it a lot for my own tastes. I looked at Dave Lieberman’s recipe and the Neely’s too. I took elements from all. I think I saw Melissa’s show, or one of them, and I had a lb. of dry beans so I cooked them, and froze the remainder. I started with Melissa’s quantities, but I had to increase beans & chix stock since it was too hot for us as I’d made it. In the end, I used 4 slices chopped bacon, 1 c chopped onion, 4 sm cloves chopped garlic, 3 c cooked black beans, 5 c chix stock, 1 – 14.5 oz can fire roasted tomatoes, 1/2 washed & seeded chipotle pepper, 1 -1/2 T adobo sauce. Cooked 2 hours, low. Immersion blended. Added 1/2 bunch cilantro leaves crudely chopped. Cooked 5 min. Juice of 1/4 lime, plus more to taste. Topped with sour cream, green onions, & cotija cheese. Served with crusty French bread and good butter. Excellent!