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Vegetarian Black Bean Soup

3.7 | 6 Reviews
Total Time:Prep: 20 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Heather Baldry, Knoxville, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 04, 2023

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

TEST KITCHEN APPROVED

Vegetarian Black Bean Soup

3.7 | 6 Reviews Add your review
Yield:6 servings
Prep:20 min
Cook:20 min
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Ingredients

  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) vegetable broth, divided
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup diced peeled potato
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 2 green onions, sliced
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Directions

  1. In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
  2. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts

1 cup: 173 calories, 2g fat (0 saturated fat), 0 cholesterol, 818mg sodium, 30g carbohydrate (0 sugars, 10g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
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