Recipe Image
Servings:
2
Venezuelan Black Bean Soup
A rich and creamy black bean soup without a drop of fat. This recipe mixes the earthiness and goodness of the black beans with warm intense spices such as cumin and dried herbs. This soup is delicious the first day and even better as left-over eaten with rice, in tacos or wraps.
Total Time
1hr 10min
5.0
2 Ratings
Author: Mi Terruño Food
Servings:
2
Ingredients
•
1 1/3
cups
Black Beans
•
1/2
Red Chili Pepper
•
1/2
Long Green Peppers
•
5
Spring Onions
•
1
Medium
Onion
•
4
cloves
Garlic
•
1
tsp
Salt
•
1
tsp
Roasted Cumin Powder
•
1
tsp
Dried Oregano
•
2
cups
Tomato Passata
•
1
Tbsp
Worcestershire Sauce
•
1/2
tsp
Ground Black Pepper
Cooking Instructions
1.
Cook the
Black Beans (1 1/3 cups)
as per packet instructions.
2.
In the meantime in a blender blitz the
Tomato Passata (2 cups)
,
Onion (1)
,
Spring Onions (5)
,
Garlic (4 cloves)
,
Red Chili Pepper (1/2)
, and
Long Green Peppers (1/2)
.
3.
In a pot, add
Salt (1 tsp)
,
Roasted Cumin Powder (1 tsp)
,
Dried Oregano (1 tsp)
,
Worcestershire Sauce (1 Tbsp)
, and
Ground Black Pepper (1/2 tsp)
. Cook for about 20 minutes.
4.
When the beans are half way cooked, add the tomato sauce to the beans with
Salt (1/2 tsp)
,
Roasted Cumin Powder (1/2 tsp)
, and
Dried Oregano (1/2 tsp)
leave to cook for approx 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.
5.
Once the beans are soft, serve immediately.
Nutrition Per Serving
CALORIES
271
FAT
0.7 g
PROTEIN
14.9 g
CARBS
54.8 g
