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Black Bean Soup
Source: dLife

Flavorful soup packed with black beans and bell peppers.

Prep Time: 4 hours
Cook Time: 2 hours
Difficulty: Intermediate

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
, 1 Vegetables , 2 1/2 Starch , 1/2 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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2 1/2 cup  Beans, black, dried
6 1/2 cup  cold water
4 tsp  chicken bouillon
1 1/2 cup  fresh chopped onion
1 cup  chopped green bell peppers
0 1/2 cup  Salsa
1 tbsp  crushed garlic
1 tbsp  chili powder
2 tsp  ground cumin
1 1/2 tsp  oregano leaves
0 1/2 cup  Sour Cream, nonfat
0 1/2 cup  chopped green bell peppers
0 1/2 cup  fresh chopped red onion
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top each serving with a dollop of sour cream, green peppers, and onions. Serve over brown rice, if desired. Serve hot.

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