Chicken and Black Bean Soup Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient
Interest Group


 Black beans1 Cup (16 tbs)
 Onion1 Medium, coarsely chopped
 Green pepper1 , coarsely chopped
 Celery stalk1 , coarsely chopped
 Garlic1 Clove (5 gm), finely chopped
 Oil3 Tablespoon
 Chicken stock2 Cup (32 tbs)
 Lemon juice1 Tablespoon (Or To Taste)
 Snipped chives1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1292 Calories from Fat 476

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 14.4 mg

Sodium 741.1 mg30.9%

Total Carbohydrates 155 g51.8%

Dietary Fiber 33.4 g133.5%

Sugars 25 g

Protein 54 g107.9%

Vitamin A 28.2% Vitamin C 258.7%

Calcium 32.8% Iron 61.1%

*Based on a 2000 Calorie diet


1) In a 3-quart pot, in enough cold water to cover, soak beans overnight.
2) Next day, drain the beans.

3) To the beans, add fresh water to cover, and then simmer until they are almost tender (about 2 hours).
4) In a large skillet, cook all the
chopped vegetables in oil until they are almost tender and then add to the beans.
5) Add chicken stock and simmer until beans are tender.
6) Remove the skillet from heat and allow to cool slightly.
7) When cool, puree the ingredients in an electric blender.
8) Return the puree to pot, add lemon juice.

9) Heat the soup and serve with snipped chives.