Soups & Salads · Medium
Black Bean Soup
Black Bean Soup is a soup recipe from USDA MyPlate Kitchen, built around vegetable oil, onion, carrots.
—Total time
5 ServingsServings
MediumDifficulty
3.6 ★Reader rating
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of your choice)
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery sticks (diced)
- 4 garlic cloves (peeled and minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons chili powder (or more to taste)
- 3 cans low-sodium black beans (14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans)
- 8 cups water
- 1 cube low-sodium chicken bouillon
- 1 lime (juiced)
- plain lower-fat yogurt (optional)
Method
- If you want a pureed soup, set the soup aside to cool for about 20 minutes.
- Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth.
- Transfer to a large container.
- Repeat using the rest of the soup.
Nutrition
Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.
| Calories | 320 calories |
|---|---|
| Fat | 6.75 g |
| Saturated fat | 1.06 g |
| Cholesterol | 0.09 mg |
| Salt / sodium | 436.88 mg |
| Carbohydrates | 50.49 g |
| Fibre | 19.75 g |
| Sugar | 3.52 g |
| Protein | 16.6 g |
| Serving size | 2.5 cups |
Original source
USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.
About this recipe
Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.
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