Vegetarian Black Bean Soup

Garnish with grated Cheddar cheese and sour cream for a hearty and comforting meal.

Serves: 10Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Serves: 10


  • 2 Tbsp. vegetable oil
  • 2 medium yellow onions, peeled and diced
  • 2 garlic cloves, minced
  • 2 cups black beans, soaked overnight in 4 cups water and drained
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. whole fennel seeds
  • ¼ tsp. dried basil
  • 1 tsp. granulated sugar
  • 1 tsp. dried mustard
  • 1 tsp. grated lemon rind
  • ¼ tsp. ground allspice
  • 1 tsp. dried cilantro
  • 1 cup canned tomato sauce
  • 1 quart water
  • 3 Tbsp. lemon juice


  • Heat oil in a medium skillet over medium heat. Sauté onions, and garlic 5 minutes until the onions are limp, not brown. Remove onion mixture from skillet with a slotted spoon and transfer to a large soup pot.
  • Add beans, salt, pepper, fennel seeds, basil, sugar, mustard, lemon rind, allspice, cilantro, tomato sauce, and water to the pot. Stir until well blended. Bring to a boil over high heat. Reduce heat to to medium-low. Simmer, uncovered, for 2 hours or until the beans are soft.
  • Add the lemon juice and stir right before serving.