Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Simple Black Bean Soup
NUTRITION · PER SERVING80M COOK
CAL 52%·PRO 99%
CARBS 143G55% OF CAL
49G FIBER9G SUGAR85G OTHER
FAT 34G29% OF CAL
9G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple black bean soup with cumin, red pepper, orange, and fresh cilantro. Earthy and warming with bright, zesty flavors.
mainmexicansoupbeans⚙️ food processor🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons olive oil
- 1 large red onion diced
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon toasted cumin seeds
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, sliced or minced
- 1 strip orange peel (removed with a peeler) or the zest of an orange (grated with a microplane)
- 6 cups cooked black beans (2.5 cups dried), see notes above, liquid reserved
- 1 quart water, vegetable stock, or chicken stock or, if you cooked your beans from scratch, the bean cooking liquid
- 1/4 teaspoon dried oregano
- sour cream
- chopped cilantro
- thinly sliced scallions
- lime wedges
At a glance
PER SERVING · TIME 80M
CAL 52%·PRO 99%
CARBS 143G55% OF CAL
49G FIBER9G SUGAR85G OTHER
FAT 34G29% OF CAL
9G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 491mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2265mg
- Calcium
- 288mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.