Venezuelan Black Bean Soup

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 239 Calories

Ingredients

• 2 teaspoons brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 bay leaves
• ½ teaspoon ground cumin
• 7 cups water
• 1 cup croutons
• 1 small onion, diced
• 1 leek, finely chopped
• 2 cups black beans, drained

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.

Step 2

Discard bay leaves from the soup. Serve with croutons.