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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Black Bean Soup

Source: dLife

Flavorful soup packed with black beans and bell peppers.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	241.5

Total Carbs	43.3 g

Dietary Fiber	5.9 g

Sugars	9.3 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	42.7 mg

Protein	12.7 g

Sodium	299.7 mg

Dietary Exchanges 0.5 Fat, 0.9 Vegetables, 2.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup Beans, black, dried 6.5
6 1/2 cup cold water 4.0
4 tsp chicken bouillon 1.5
1 1/2 cup fresh chopped onion 1.0
1 cup chopped green bell peppers 0.5
0 1/2 cup Salsa 1.0
1 tbsp crushed garlic 1.0
1 tbsp chili powder 2.0
2 tsp ground cumin 1.5
1 1/2 tsp oregano leaves 0.5
0 1/2 cup Sour Cream, nonfat 0.5
0 1/2 cup chopped green bell peppers 0.5
0 1/2 cup fresh chopped red onion

Directions

Place well-rinsed beans in a 4-quart pot and cover with several inches of water. Discard any beans that float to the top. Soak the beans for 4-12 hours.
Discard the soaking water, leaving just the beans in the pot. Add the 6 1/2 cups of water and the bouillon granules. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally, until the beans are tender. During cooking, the beans should be just barely covered with water. Add a little water as needed.
Add the onions, bell peppers, salsa, garlic, chili powder, cumin, and oregano. Cook for 30 minutes or until the beans are easily mashed with a fork and the soup is thick.
Remove 2 cups of the soup to a blender. Puree until smooth. Return the mixture to the pot and mix well. Cover and simmer for 5 minutes. If the soup is too thick, add a little water.
Top each serving with a dollop of sour cream, green peppers, and onions. Serve over brown rice, if desired. Serve hot.