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Servings:

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 leftovers eaten with rice, in tacos or wraps.

Total Time

1hr 10min

4.7

3 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

1 1/4 cups

Dry Black Beans

•

1/2

Red Chili Pepper

•

1/2

Green Bell Pepper

•

1 bunch

Scallions

•

Medium Onion

•

4 cloves

Garlic

•

1 tsp

Salt

•

1 tsp

Ground Cumin

•

1 tsp

Dried Oregano

•

2 cups

Tomato Passata

•

1 Tbsp

Worcestershire Sauce

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

Cook the Dry Black Beans (1 1/4 cups) per packet instructions.

In the meantime, in a blender, blitz the Tomato Passata (2 cups) , Scallions (1 bunch) , Onion (1) , Garlic (4 cloves) , Red Chili Pepper (1/2) , and Green Bell Pepper (1/2) .

In a pot, cook the mix for 20 minutes. Add Dried Oregano (1 tsp) , Ground Cumin (1 tsp) , Salt (1 tsp) , and Worcestershire Sauce (1 Tbsp) .

When the beans are half-way cookied, add the tomato sauce to the beans with Ground Cumin (1/2 tsp) , Dried Oregano (1/2 tsp) , Salt (1/2 tsp) , and leave to cook for approximately 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.

Once the beans are soft, serve immediately.

Serving options: Serve black bean soup with white rice or some white cheese. Alternatively, add avocado pieces, a sprinkle of Ground Black Pepper (1/2 tsp) , white cheese. Traditionally, we also serve it with arepas.

Nutrition Per Serving

CALORIES

307

FAT

1.0 g

PROTEIN

18.3 g

CARBS

60.4 g