Black Bean Vegetable Soup

Name: Black Bean Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 2 cups dried black beans; 32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided; 1 large onion, chopped small; 4 cloves garlic, chopped small; 2 cups water; 1 large potato, peeled and cubed 1/2 inch; 14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt); 1/2 teaspoon dried thyme; 3/4 teaspoon ground cumin; 1 cup fresh green beans, cut into 3/4 inch lengths; 1 large carrot, scrubbed and coarsley shredded; 1 large green pepper, seeded and chopped; 1 large sweet red pepper, seeded and chopped; 2 large celery ribs, chopped small; 1/4 teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce; 4 large green onions, chopped small

Submitted by William Uncle Bill

"I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %."

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photo by Wendy F.

Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 12

ingredients

2 cups dried black beans
32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided
1 large onion, chopped small
4 cloves garlic, chopped small
2 cups water
1 large potato, peeled and cubed 1/2 inch
14 ¹⁄₂ fluid ounces canned plum tomatoes, crushed and include liquid (no salt)
¹⁄₂ teaspoon dried thyme
³⁄₄ teaspoon ground cumin
1 cup fresh green beans, cut into 3/4 inch lengths
1 large carrot, scrubbed and coarsley shredded
1 large green pepper, seeded and chopped
1 large sweet red pepper, seeded and chopped
2 large celery ribs, chopped small
¹⁄₄ teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce
4 large green onions, chopped small

directions

Soak black beans in water overnight.
The next day, drain and rinse before using.
In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
Reduce heat; cover and simmer for 6 to 8 minutes.
or until onions are jnst tender.
Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
Adjust seasonings to taste.
Garnish each serving with chopped green onions.
Refrigerate any unused portion.
You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
You can also use canned black beans to speed up the process.
Use 2- 15 fluid ounce cans, drained and rinsed.
Cauliflower florets would also enhance the soup, use about 1 cup of florets.

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Reviews

Delicious soup...very hearty. I added the cauliflower and soy sauce as suggested and it really adds to the flavor. A real hit with the whole family!

Wendy F.
I'm upset because I followed this recipe step by step, and the beans were not cooked! Please add cooking the beans as a step. For those of us who do not usually make beans from dry, this is not intuitive!

Annie B.
Another excellent soup from Uncle Bill. The only alteration I made was omitting the potato (to reduce added carbs). The broth tastes so good without soy sauce, but when Uncle Bill adds a suggestion, I listen. Cautiously I added 1 Tb. soy sauce, and it does provide a more robust flavor. Another reviewer suggested adding sausage, which does sound tasty too--this recipe seems like it would lend itself well to whatever you'd like to throw in. Either way, it's a sure winner. We're so blessed that Bill shares his recipes with us.

ladyfingers
Excellent!!! I made a few changes, mostly that I used two cans of black beans and rather than water I pureed about 1/4 to 1/3 of them with broth to make for a thicker soup. Also added a jalapeno rather than hot sauce. Otherwise, I followed the directions and will certainly be making this very tasty and filling soup again and again!

nurse1982
Excellent healthy, hearty, and delicious meal. Only thing I changed was to cook the black beans in the crock pot until nearly done before adding the other ingredients. Looking forward to freezing some leftovers for future quick reheating. Thanks for posting this recipe.

Deb G

see 3 more reviews

Tweaks

DON'T SKIP COOKING THE BLACK BEANS

Annie B.

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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