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+ servings

Black Bean Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings - 4 persons


  • 2 cups dried black beans, soaked ($.80)
  • 1 onion, finely chopped ($.40)
  • 2 garlic cloves, crushed ($.10)
  • 1 tsp ground cumin ($.05)
  • 1 Tbsp lemon juice ($.10)
  • 1/2 tsp salt
  • 1 1/2 cups of homemade chicken stock (free) (or vegetable stock for a vegetarian meal)
  • 1 10 oz. can of Rotel diced tomatoes and green chilies, undrained (free)
  • 2 Tbsp cornstarch ($.10)
  • Homemade rolls, about half a batch ($.48)
  • 12 oz. bag of frozen peas ($.67)


  • Soak black beans overnight in a bowl full of water. If you forget to soak, as I often do, then add the beans to boiling water, remove from heat and let soak for 2 hours. Once soaked, drain and rinse. More on cooking dried beans here.
  • Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water. Add the chopped onion, crushed garlic, cumin, lemon juice, and salt in with the beans.
  • Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.
  • After an hour, add the homemade chicken stock and the undrained can of Rotel diced tomatoes and green chilies. Let the soup simmer for another 30 minutes, or until the beans have softened.
  • Then add the cornstarch.