Venezuelan Black Bean Soup

About recipe

This recipe has a great, robust flavor and is a meal in itself. Make it using the vegetables the recipe calls for or make it your own and use ingredients that you already have in your kitchen!

Ingredients (serves 6)

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 leek, washed and finely chopped
  • 2 cloves garlic, minced
  • 3 cups low-salt vegetable broth
  • 3 cups water
  • 2 (15-oz) cans of low-salt black beans, rinsed and drained
  • 2 teaspoons packed brown sugar
  • 1 teaspoon dry oregano
  • 1/2 teaspoon cumin
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Feta crumbles
  • Cilantro leaves (chopped)
  • Seasoned croutons


  1. Heat oil in a 4-5-qt. pot over medium heat. Add
    onions, leek, and garlic; cook, stirring until
    softened, 4-5 minutes
  2. Stir in broth, water, beans, brown sugar,
    oregano, cumin, bay leaves, salt, and pepper.
  3. Bring to a boil. Reduce heat and simmer,
    uncovered, 15 minutes.
  4. Discard bay leaves. Coarsely mash half of the
    beans using a potato masher
  5. Serve topped with croutons and garnished with
    feta cheese and cilantro
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