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Parmesan-Sage Black Bean Soup

Rated as 5 out of 5 Stars

"Our family loves black beans, so I am always looking for new ways to cook them. I came up with this recipe after trying to find a way to use up some leftover fresh sage. My partner absolutely loves the result!"
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40 m servings 337
Original recipe yields 4 servings


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  1. Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
  2. Stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. Remove and discard sage leaves.
  3. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and place over low heat.
  4. Stir 1/4 cup grated Parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream into the soup until smooth. Garnish with green onion and grated Parmesan cheese.


  • Cook's Notes:
  • You can add the rind from your fresh Parmesan cheese to the soup when you add the sage leaves for a more-intense Parmesan flavor. Remove and discard along with the sage.

Nutrition Facts

Per Serving: 337 calories; 12.8 40.2 17.2 28 1180 Full nutrition

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Delicious... I didnt have fresh sage so I use dried...would be even better with fresh I am sure. And used greek yogurt instead of the half and half