Low Fat Black Bean Soup
Prep time
Cook time
Total time
This is a vegetarian version of low fat black bean soup, but something like bacon could easily be added for additional flavor. You may also discard the soaking water and replace with fresh water, but I decided to keep it so as not to lose some of the nutrients from the beans.
Recipe type: Soup
Serves: 6
  • 1 lb bag of dried black beans
  • 3 cups water
  • 1 red bell pepper, finely chopped
  • 1 spanish onion, finely chopped
  • 3 stalks of celery, finely chopped
  • 3 cloves garlic, minced
  • 3 Tbs. olive oil
  • 3 cups of vegetable or chicken stock (I use homemade)
  • 1 bay leaf
  • ½ tsp chopped thyme
  • Pinch of cayenne pepper, optional
  • ½ tsp cumin
  • 1 tsp. salt (plus more if needed)
  • 1 T vinegar or lemon juice
  • Black pepper, to taste
  1. Pick through the beans and discard any rocks or debris, and rinse under cold running water.
  2. In a large bowl, soak the black beans overnight in water. The water should be at least 3 inches above the beans (any missed debris should float)
  3. Once the beans have been properly soaked, sweat the onion, bell pepper and celery in a large heavy bottom pot (I use cast iron) until the onions are translucent. About 2-3 minutes. Then add the garlic and continue cooking for about 30 seconds more.
  4. Pour in the beans along with the chicken stock. Bring to a boil and then reduce to a simmer. Add the bay leaf and thyme, cover and let simmer for about 1½ hours.
  5. When the beans are tender, take out the bay leaf. Remove about a cup and a half of the soup and place in a blender or food processor. Blend until smooth and then return to the pot.
  6. Season the soup with salt, cumin and cayenne, if desired, and cook for an additional 10 minutes.
  7. Serve.
Recipe by A Sue Chef at https://www.asuechef.com/low-fat-black-bean-soup/