Venezuelan Black Bean Soup

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

By COSMO4

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.

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  • Discard bay leaves from the soup. Serve with croutons.

Cook's Note:

Use 3 1/2 cups water and 3 1/2 cups chicken broth for extra flavor.

Nutrition Facts

Per Serving:
239 calories; protein 8.7g 17% DV; carbohydrates 31.8g 10% DV; fat 9.1g 14% DV; cholesterolmg; sodium 600.7mg 24% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

William Bebout
Rating: 5 stars
11/10/2017
I rated this high because of the awesome taste. I did have to make a couple of minor changes. I didn't have any leeks so I omitted that. The fluid content was way too high. I used a total of 6 cups (4 of chicken broth and 2 of water) and it was still too thin. I partially pulse blended with a stick blender and then added some instant mashed potatoes to thicken it a little. With these minor tweaks it turned out great. Will make again. Read More
Helpful
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
William Bebout
Rating: 5 stars
11/10/2017
I rated this high because of the awesome taste. I did have to make a couple of minor changes. I didn't have any leeks so I omitted that. The fluid content was way too high. I used a total of 6 cups (4 of chicken broth and 2 of water) and it was still too thin. I partially pulse blended with a stick blender and then added some instant mashed potatoes to thicken it a little. With these minor tweaks it turned out great. Will make again. Read More
Helpful
(1)
tvisdog
Rating: 5 stars
01/05/2020
I used dry black beans. Cooked them first then followed this recipe. I also blended half the beans leeks and onions with some tomatoes. Read More
JanzAdventure
Rating: 3 stars
10/26/2020
It was far too watery. I suggest reducing the liquid by at least half and double the beans. The picture makes the soup look thick and we were disappointed that it did not turn out that way. However, the flavor was good and went well with a multigrain bread. Read More
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Cas
Rating: 5 stars
11/21/2017
My house smelled marvelous while it was cooking and it tasted great. I made it with black soy beans to cut down the carb count and after reading Acknuds review I lowered the water added down to 3 cups which was perfect. I served it with a bit of sour cream and some grated cheddar. The herb combination of oregano cumin and bay leaf is just lovely. Thank you so much for posting COSM0. I'm keeping this! Read More
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