Venezuelan Black Bean Soup


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.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 2 tablespoons vegetable oil

  • 1 small onion, diced

  • 1 leek, finely chopped

  • 2 cloves garlic, minced

  • 7 cups water

  • 2 cups black beans, drained

  • 2 teaspoons brown sugar

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 2 bay leaves

  • salt and ground black pepper to taste

  • 1 cup croutons


  1. 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.

  2. 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
9g Fat
32g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 239
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Sodium 601mg 26%
Total Carbohydrate 32g 12%
Dietary Fiber 9g 33%
Total Sugars 4g
Protein 9g
Vitamin C 8mg 40%
Calcium 85mg 7%
Iron 3mg 18%
Potassium 465mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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