Black Bean Soup Recipe


Cooking Time4 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Dry black beans1 Pound, rinsed and soak overnight in water
 Water8 Cup (128 tbs)
 Onion1 Large, finely chopped to make 1 cup
 Carrots2 Medium, finely chopped to make 1 cup
 Garlic2 Clove (10 gm), minced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned tomatoes16 Ounce, cut up (1 Can)
 Worcestershire sauce2 Tablespoon
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Hard-cooked eggs2 , sliced

Nutrition Facts

Serving size

Calories 622 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 8.7 g43.3%

Trans Fat 0 g

Cholesterol 151.1 mg50.4%

Sodium 1262.1 mg52.6%

Total Carbohydrates 92 g30.7%

Dietary Fiber 21.7 g86.8%

Sugars 8.3 g

Protein 31 g62.8%

Vitamin A 128.6% Vitamin C 33.1%

Calcium 23.9% Iron 46.2%

*Based on a 2000 Calorie diet


1. In large saucepan combine beans and water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat and cover and let it stand for about 1 hour but do not drain.
3. In a saucepan cook onion, carrots, and garlic in butter or margarine till onion is tender and translucent,
4. Stir in beans and liquid, un-drained tomatoes, Worcestershire, salt, pepper, and bay leaf; cover and simmer for about 3 hours or till beans are done.
5. Remove and discard bay leaf.

6. Mash beans slightly before arranging into individual serving bowl.
7. Top with egg slices and serve hot.