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SideChef
Recipes
Beans & Legumes
Venezuelan Black Bean Soup
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12 INGREDIENTS • 5 STEPS • 1HR 10MINS

Venezuelan Black Bean Soup

Recipe

5.0

2 ratings
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.
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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.
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

1HR 10MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings
2
us / metric
Black Beans
1 1/3 cups
Black Beans
Red Chili Pepper
1/2
Red Chili Pepper
Long Green Peppers
1/2
Long Green Peppers
Spring Onion
5
Spring Onions
Onion
1
Medium Onion
Garlic
4 cloves
Garlic
Salt
1 tsp
Salt
Roasted Cumin Powder
1 tsp
Roasted Cumin Powder
Dried Oregano
1 tsp
Dried Oregano
Tomato Passata
2 cups
Tomato Passata
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
271
Fat
0.7 g
Protein
14.9 g
Carbs
54.8 g
Love This Recipe?
Add to plan
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Venezuelan Black Bean Soup
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author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

Cooking Instructions

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step 1
Cook the Black Beans (1 1/3 cups) as per packet instructions.
step 1 Cook the Black Beans (1 1/3 cups) as per packet instructions.
step 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).
step 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).
step 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.
step 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.
step 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.
step 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.
step 5
Once the beans are soft, serve immediately.
step 5 Once the beans are soft, serve immediately.

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Tags

Beans & Legumes
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Latin American
Vegetables
Soups & Stews
Winter
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