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Venezuelan Black Bean Soup
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Recipe

12 INGREDIENTS • 5 STEPS • 1HR 10MINS

Venezuelan Black Bean Soup

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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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
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.
1HR 10MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
2
US / Metric
Black Beans
1 1/3 cups
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
Salt
1/2 Tbsp
Roasted Cumin Powder
1/2 Tbsp
Roasted Cumin Powder
Dried Oregano
1/2 Tbsp
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Nutrition Per Serving
VIEW ALL
Calories
271
Fat
0.7 g
Protein
14.9 g
Carbs
54.8 g
Add to plan
logo
Venezuelan Black Bean Soup
Save
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 InstructionsHide images
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
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Dairy-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Latin American
Soup
Winter
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