Venezuelan Black Bean Soup
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Ingredients40 m servings 239 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 239 calories; 9.1 g fat; 31.8 g carbohydrates; 8.7 g protein; 0 mg cholesterol; 601 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...