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SideChef
Recipes
Beans & Legumes
Venezuelan Black Bean Soup

12 INGREDIENTS • 6 STEPS • 1HR 10MINS

Venezuelan Black Bean Soup

Recipe

4.7

3 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 leftovers 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 leftovers 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

$3.18

Cost Per Serving

Ingredients

Servings
2
us / metric
Dry Black Beans
1 1/4 cups
Dry Black Beans
Red Chili Pepper
1/2
Red Chili Pepper
Green Bell Pepper
1/2
Green Bell Pepper
Scallion
1 bunch
Scallion
5 scallions per 2 servings
Onion
1
Medium Onion
Garlic
4 cloves
Garlic
Salt
1 tsp
Salt
Ground Cumin
1 tsp
Ground Cumin
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
307
Fat
1.0 g
Protein
18.3 g
Carbs
60.4 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 Dry Black Beans (1 1/4 cups) per packet instructions.
step 1 Cook the Dry Black Beans (1 1/4 cups) per packet instructions.
step 2
In the meantime, in a blender, blitz the Tomato Passata (2 cups), Scallion (1 bunch), Onion (1), Garlic (4 cloves), Red Chili Pepper (1/2), and Green Bell Pepper (1/2).
step 2 In the meantime, in a blender, blitz the Tomato Passata (2 cups), Scallion (1 bunch), Onion (1), Garlic (4 cloves), Red Chili Pepper (1/2), and Green Bell Pepper (1/2).
step 3
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).
step 3 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).
step 4
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.
step 4 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.
step 5
Once the beans are soft, serve immediately.
step 5 Once the beans are soft, serve immediately.
step 6
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.
step 6 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.

Tags

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