Black Bean Soup
Servings
52 cups each
Ingredients
Instructions
  1. Heat oil in a large soup pot over medium heat.
  2. Add an onion, carrots, and celery, and cook until soft, about 5-7 minutes.
  3. Add garlic, basil, oregano, and chili powder and cook another 30-60 seconds until fragrant.
  4. Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil.
  5. Turn the heat down to low and gently simmer about 2 hours until the beans are tender.
  6. If you want a pureed soup, put 2 cups soup in a blender and put the top on, halfway (this will allow the steam to escape) and blend until smooth. Transfer to a large container. Repeat using the rest of the soup.
  7. Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.
Recipe Notes

Keeps in the refrigerator up to 5 days.
Nutrition Facts
Black Bean Soup
Amount Per Serving (2 cups eachg)
Calories 344 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 1mg 0%
Sodium 965mg 40%
Potassium 812mg 23%
Total Carbohydrates 66g 22%
Dietary Fiber 13g 52%
Sugars 27g
Protein 14g 28%
Vitamin A 76%
Vitamin C 15%
Vitamin D0%
Calcium 12%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
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