Unlike many black bean soups, this one is pepper-packed and leaves the beans intact for a more interesting texture. It's equally delicious served on its own or over rice.
2.5 cup Dry black beans, soaked for 8 hours or overnight
2 Medium yellow onions
2 Medium Green Bell Peppers
1 Smoked Ham Hock
2 Bay leaves
8 cup Water
2 tablespoon Extra virgin olive oil
4 Cloves Garlic, Minced
1 Cubanelle or jalapeno pepper, seeded and finely chopped
1 teaspoon Ground Cumin
1 teaspoon Dried oregano
0.75 teaspoon Salt
1 tablespoon White wine vinegar or cider vinegar
Nutrition value
65
calories per serving
4 g Fat1 g Protein6 g Carbs2 g FiberOther
Current Totals
4 g Fat
1 g Protein
6 g Carbs
2 g Fiber
MacroNutrients
Carbs
6 g
Protein
1 g
Fiber
2 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
39 mg
Iron
1 mg
Vitamin A
125 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
1 mg
Phosphorus
28 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
