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Black Bean and Onion Soup



  1. In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.
  2. Place the spinach leaves in a sauté pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.
  3. Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.

Makes 6 servings.