Black Bean Soup with Fresh Cilantro


Author: Dee McCaffrey

Canned beans make preparing this soup quick and easy.  Pureeing a portion of the soup

gives it a nice creamy consistency.

2 tablespoons coconut oil

1 medium yellow onion, finely chopped

4 medium carrots, sliced

¼ cups red bell pepper, diced

4 medium garlic cloves, minced

2 teaspoons cumin

2 teaspoons oregano

1 ½ teaspoons chili powder

3 cans (15 ounce) black beans, rinsed and drained

5 cups low sodium chicken broth or vegetable broth

1 cup low sodium tomato sauce

dash sea salt

dash pepper

½ cup fresh cilantro leaves, chopped


Heat the oil in a 6-quart saucepan over medium heat. Add the onion and saute for 3 minutes. Add the carrots, bell pepper, garlic, cumin, oregano, and chili powder and saute for 3 more minutes. 

Add the beans, broth, and tomato sauce and bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes, or until the carrots are tender.

Allow the soup to cool slightly, then puree 3 cups of it in a blender or food processor. Return the pureed portion to the saucepan, stir, and adjust the seasoning.Add the cilantro and serve immediately.


No Description available


Preparation Time: 5 min Difficulty:simple
Portions:8 servings Amount:1 cup
Country/Region:United States of America Costs per Portion:
Vegetarian:Yes lactose free:Yes
gluten free:Yes Calorie:267
Fat:4 Protein:15
Last Updated:Sat 22 Jun 2013 01:16:04 PM MST viewed:4808 times viewed