$1.50 and 40 Minute Black Bean Soup Recipe
Looking for a meal that leaves you feeling powerful, refreshed and ready to take on anything? Then this $1.50 and 40 Minute Black Bean Soup recipe is for you! This recipe is an awesome combination of two Cafe4111 recipes – $0.15 Overnight Crock Pot Black Beans and $2 and 40 Minute Vegetable Soup. Both incredibly delicious on their own and when combined they create something magical! With the cost savings and health benefits, you’ve got nothing to lose and a delicious meal prep go-to recipe to gain!
Black Bean Soup Recipe
$1.50 and 40 Minute Black Bean Soup
- Chef's knife
- Crock Pot
- Large pot
- Immersion Blender
- Spoon for mixing
- Full recipe of Overnight Crock Pot Black Beans (2 cups of dried black beans)
- 3 green plantains, chopped with outer skin left on, either fresh or frozen
- 1 white or sweet onion, chopped
- 3 eggs
- 1 sweet potato, chopped (optional)
- 1 lb yucca, chopped (optional)
- 1 tbsp grapeseed or avocado oil
- 1 tbsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- Green onion, chopped
- Plain yogurt
- Anything else you can think of!
- Make overnight crock pot black beans either the night before or the morning of the day you plan to make this recipe.
- Chop garlic and onions and set aside.
- Chop plantains, sweet potato, and/or yucca.
- Heat enough oil to cover the bottom of the pot (~1TBSP) over medium-low heat (4 out of 10), add onion, garlic, salt, cumin and black pepper. Cook, stirring occasionally, until the onions slightly brown and soften (~3 minutes).
- Add approximately 1/2 of the black beans along with any water/bean juice to the large pot. Use the immersion blender to liquefy the black beans, onion, and garlic mixture.
- Add the remaining half of the black beans along with the chopped plantains, sweet potato, and/or yucca to the large pot and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Once twenty minutes are up, crack and drop the eggs directly into the soup while it’s simmering. Allow 3 minutes for cooked whites and runny yolks (my favorite!) or 5 minutes to fully cook the yolks as well.
- Turn off the burner, scoop out some soup along with the eggs, add toppings while waiting ~5 minutes for the soup to cool, and enjoy!
Ingredients: Though I’ve never done it, I’m sure that this recipe can be made with canned black beans too. I’d recommend using 6, 15oz cups of black beans and, if they don’t have salt, adding 1 extra tsp of salt to the recipe! You really should just make your own black beans in the crock pot though. It only takes a little planning ahead and 5 minutes of touch time. Plus they’re so delicious!
Step 3 – Removing the skin from raw green plantains is a pain! It takes a couple minutes per plantain and you end up throwing out too much of the delicious fruit in the process. Think about trying to remove the skin from an unripe versus a ripe banana – same principle, the peel wants to stick to the fruit!
If freezing plantains, chop them up BEFORE putting them in the freezer. This way you can just drop them right into the soup! I always have a couple frozen plantains in the freezer just in case!
Step 4 – Isn’t it interesting how so many recipes ($1.75 and 30 Minute Saag Paneer, $2.50 and 60 Minute Acorn Squash Bowls, etc.) involve this step: sauté garlic and onions with some mix of spices. Keep this in mind when doing your own recipe creating!
Step 5 – The immersion blender makes the soup thicker (aka heartier) while blending the flavors of the spices, onion, garlic, and beans together.
Step 8 – Eat any eggs you put in the soup, they won’t store well for left-overs! Eggs + microwave = no thank you. You can always bring the soup back up to a simmer and cook more eggs each time you want left-overs!
Step 9 – If you’re looking to get fancy with your toppings, invest in some inexpensive, plastic squirt bottles! They’re perfect for awesome yogurt decorations and storing vinegarettes!
- Full Recipe of Overnight Black Beans ~ $4.25
- 3 green plantains ~ $1.50
- 1 large white onion ~ $0.75
- 6 cloves of garlic, chopped ~ $0.25
- 3 eggs ~$1.50
- 1 lb sweet potato ~ $1.00
- 1 lb of yucca ~ $1.00
- 1 TBSP grapeseed oil ~$0.10
- 1/4 teaspoon salt – negligible
- 1/4 teaspoon black pepper – negligible
- 1 TBSP cumin ~ $0.40
- Toppings – $1.00
Total Cost per serving ~ $12
Cost per serving (~8 servings) ~ $1.50
Hope you enjoyed this black bean soup recipe! There are so many awesome recipes out there and it’s always difficult to pick which ones to share with you. Regardless of the recipe, cooking your own meals is better for your health and your wallet. I hope this post leaves you feeling inspired to try out something new! Invest wisely in your health and financial future by giving this black bean soup a try as soon as possible!
Other recipes that pair great with this one:
- $0.25 and 45 Minute Rice or Quinoa
- $1 and 30 Minute Oven Roasted Vegetables
- $0.65 and 15 Minute Pumpkin Pie Fudge
As always, make informed food decisions. Know your ingredients, know your costs!