Venezuelan Black Bean Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 small onion, diced
1 leek, finely chopped
2 cloves garlic, minced
7 cups water
2 cups black beans, drained
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon ground cumin
2 bay leaves
salt and ground black pepper to taste
1 cup croutons

Nutrition Info

239.1 calories
carbohydrate: 31.8 g
cholesterol: : -
fat: 9.1 g
fiber: 9.2 g
protein: 8.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 600.7 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.

  2. Discard bay leaves from the soup. Serve with croutons.

Recipe Yield

4 servings

Recipe Note

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

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