Black Bean Soup

by Sue Zelickson, Tastemaker in Residence

I love a good black bean soup and so do others so here is a great one!

Makes 8 servings  

16 oz. dried black beans
8 cups water
2 medium onions, chopped
1 carrot, shredded
4 cloves garlic, minced
1 green pepper, chopped
1/2 tsp. cumin seed , crushed
1 tsp. whole dried oregano
1 tsp. salt
1/2 tsp. pepper
2 Tbsp lemon juice
2 cups hot cooked brown rice
1 cup plain low-fat yogurt  (or sour cream)
Chopped green onions..


  1. Rinse beans and place with water in large kettle. Cover, let stand overnight. Or heat to boiling and boil for two minutes; cover and let stand for 1 hour. 
  2. In skillet heat oil, add onions, carrots, garlic, green pepper, cumin and oregano; sauté until soft. Stir into beans, add salt and pepper. 
  3. Heat to boiling, reduce heat to low and simmer covered for 1 1/2 to 2 hours or until beans are very tender, stirring occasionally. Stir in lemon juice. 
  4. Serve in soup bowls over rice, topped with yogurt (or sour cream) and green onions.