South American Black Bean Soup

Course : Beans
Serves: 10
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1 pound black beans -- soaked in water -- orernight drained
2 pieces bay leaves
2 medium Onions -- chopped
4 cloves garlic -- minced or pressed
1 1/2 teaspoons cumin powder
1 1/2 teaspoons oregano
1 dash cayenne pepper
2 teaspoons vegetable oil
1 teaspoon salt -- to taste (optional)
2 tablespoons dry sherry -- or red wine vinegar
2 teaspoons lime juice
2 teaspoons brown sugar

Preparation / Directions:

Combine beans and bay leaves with 3 quarts water in large pot; bring to boil, reduce heat and simmer 1 1/2 hours or until beans are tender; remove bay leaves and reserve. Saute onions, garlic, cumin powder, oregano and cayenne pepper in oil in nonstick pan over medium high heat until onions are tender; add to beans. Puree about half of soup mixture in food processor or blender; return to pot. Warm over medium heat, stirring occasionally. Season with salt. Stir in sherry, lime juice and brown sugar. Serve with garnishes*, if desired. *Garnishes: plain low fat yogurt, sliced red pepper or radishes, lime slices, minced cilantro or parsley.


Nutritional Information:

181 Calories (kcal); 2g Total Fat; (8% calories from fat); 10g Protein; 32g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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