Delicious, Healthy Black Bean Soup
My Favorite Soup
Best Black Bean Soup
I’ve never done a foodie post and I may not do another one. This one, half-assed at best, I only thought of while I was making my favorite black bean soup. So, bear with me while I try something completely new. The post, that is. The soup I make fairly often.
I love black beans if they are prepared properly and I don’t even know what that means but eating them on a bed of rice is not something I would do. I don't like them in a burrito. I only like them in certain recipes, like the one I made tonight. I am not sure where it came from but I tore it out of a little magazine a long time ago and in the bottom right corner it says, 
Cook Time
Ingredients
- 2 cans Black beans, I use low sodium
- 1 can Diced tomatoes, low sodium for me
- 2 cups Water, Not a drop more
- 3/4 cup Finely diced celery
- 3/4 cup Finely chopped onion, white is best for me
- 2 tsp Finely chopped Jalapeno, no seeds & I use slightly more
- 1 tsp Minced garlic, I use slightly more
- 1 tsp Ground cumin, I use Penzeys
- Red and black pepper, to taste
Very Simple
- Drain black beans and put 3/4s of them into large non-stick sauce pan with 1/2 of tomatoes, including liquid. Add 2 cups of water. Bring to simmer over medium heat. Remove from heat and use immersion blender to puree until mostly smooth.
- Add remaining ingredients and reduce heat to low (I go slightly higher). Cover pan, leaving cover slightly ajar for steam.
- Cook 20-25 minutes.
| Nutrition Facts | |
|---|---|
| Serving size: Bowl | |
| Calories | 102 |
| Calories from Fat | 9 |
| % Daily Value * | |
| Fat 1 g | 2% |
| Saturated fat 1 g | 5% |
| Carbohydrates 24 g | 8% |
| Fiber 7 g | 28% |
| Protein 7 g | 14% |
| Cholesterol 0 mg | |
| Sodium 489 mg | 20% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
The Unedited Truth
As with most cooks who have spent any time in the kitchen, I tweak most recipes after I make them very precisely on the first try. With this soup, for my taste, I tweak it like so:
- Use slightly less water - for a thicker consistency.
- I use a little more Jalapeno
- I increase the simmer temp slightly to the low side of medium low
- Sometimes I use a chopped green onion along with the white onion
- With any recipe, I use gobs more garlic
- Sometimes I sauté the vegetables before I add them to the soup (not the tomatoes)
- Next time I make it, I'm going to add Cilantro
- If possible, I always use Penzeys spices
If you don't have an 
