• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Black Bean Soup #1

  • Recipe Submitted by on

Category: Stews, Soups

 Ingredients List

  • 3 c Dried black beans
  • 10 c Water
  • 1 ts Salt
  • 1 c Chopped celery
  • 1 c Chopped onion
  • 1 c Chopped green bell pepper
  • 1 c Sliced carrot
  • 2 ts Dried whole basil
  • 2 ts Dried whole oregano
  • 1 ts Black pepper
  • 1/2 ts Ground cumin
  • 1/4 ts Ground red pepper
  • 4 Cloves garlic; minced
  • 1 Bay leaf
  • 29 oz No-salt-added whole
  • -tomatoes; undrained and
  • -chopped
  • 11 oz Vacuum-packed white corn
  • 8 oz No-salt-added tomato sauce


Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups
water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover
and let stand 1 hour. (Do not drain beans).

Add celery and next 10 ingredients to beans. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours or until beans are tender.

Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce
heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2
quarts (serving size: 1-1/2 cups).

NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa=

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