Black Bean and Onion Soup


  • 1 cup black beans, rinse and drain
  • 1/4 cup onion, chopped
  • 2 tablespoons celery, chopped
  • 3 tablespoons green onion, chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon gingerroot, shredded
  • 1 1/2 teaspoons ground black pepper
  • 6 ounce spinach leaves, stemmed and washed
  • 4 tablespoons non/low-fat sour cream
  • 2 tablespoons cilantro, chopped
  • 6 cups water


  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.

Yield: 6 servings