Black Beans and Vegetable Soup
Black Bean Vegetable Soup
Prep Time
30 mins
Cook Time
2 hrs

Nutritious, freezes easily in one cup servings, and convenient. Black Bean Vegetable Soup is an old classic with a variety of personal preferences.

Servings: 5 Adults
  • 1 1/2 c. black beans, rinsed and drained
  • 7 c. water
  • 1 tbsp Vegetable oil
  • 2 ribs celery, chopped
  • 1 carrot, finely chopped
  • 1 medium potato, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 3 tsp lemon juice
  • 1/2 tsp dried oregano leaves
  • 1/4 dried savory leaves
  • 1 bay leaf
  • 1 Lemon
  • 5 chicken bouillon cubes
  1. Over high heat, bring black beans, water, and bouillon cubes to a boil. Reduce heat to low. Cover and simmer 1 1/2 hours.

    Over medium-high heat, heat 1 tbsp. oil. Add celery, carrot, potato, onion and garlic; cook until vegetables are tender.

    Add vegetables, lemon juice and remaining ingredients.  Cover and simmer 1 hour more or until beans are tender.  Remove bay leaf and garnish with lemon or hot pepper slices with a bit of parsley or cilantros.

    Black Beans and Vegetable Soup